Chocolate Chip Cookie Dough Truffles

I saw a recipe in the March/April 2007 issue of Cooking with Paula Deen for these truffles and knew I had to make them. Who could resist cookie dough enrobed in chocolate? What's even better, you won't have to worry about eating raw egg with these little goodies. I added an additional 1/4 cup of mini semisweet chocolate chips, omitted the nuts and used semisweet chocolate instead of of the 1 1/2 pounds of chocolate bark candy coating originally indicated. You could also use milk chocolate chips or dip them in cocoa powder.

Chocolate Chip Cookie Dough Truffles

1/2 cup butter, softened
3/4 cup light brown sugar, firmly packed
1 14 oz. can sweetened condensed milk
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup mini semisweet chocolate chips
1 cup chopped pecans (optional)
1 12 oz. bag semisweet chocolate chips
2 tablespoons vegetable shortening

Beat butter and brown sugar with an electric mixer at medium speed until creamy. Beat in milk and vanilla. Gradually add flour, mixing well. Add mini chocolate chips (and nuts, if desired). Shape into 1-inch balls. Place on wax paper and chill for 2 hours.

Melt chocolate with vegetable shortening according to package directions. Dip in cookie balls, covering completely. Place on wax paper and chill to set. Keep truffles refrigerated. Makes approximately 5 dozen.