This is the best thing I made this season. Seriously. Clark ate so many he made himself sick. And I definitely couldn't resist "taste testing" a few before handing them out to friends.

So, if you're on a diet, or a chocolate-chip-cookie-dough-fiend... I wouldn't suggest making these... because you may end up eating them all.

Ingredients:

- 2.5 C flour
- 1 tsp salt
- 1 C butter at room temperature
- 3/4 C sugar
- 3/4 C brown sugar
- 1 tsp vanilla
- 1/3 C milk (I used skim)
- 1 C mini semi-sweet chocolate chips
*As you will see in the pictures, I used the regular semi-sweet morsels and used the seasonal! It does make them a bit harder to make, and not as many chocolate chips in each truffle, but I wanted to be festive!*
- Package of candi-quick coating
*I do think dark chocolate works the best, but I could only find milk chocolate at our grocery store.*

Directions:

- Beat the butter and sugars together with a hand held or standing mixer. Add the vanilla and milk.
- Add your dry ingredients (flour and salt) and mix until well combined.
- Mix in your chocolate chips.

- Line a cookie sheet with wax paper. Roll as many cookie-dough balls as you can. Make them with about 1 tbsp each (although mine got bigger as the process went on).

- Put them in the freezer for at least 30 minutes. When you're getting ready to take them out, prepare/melt your candy coating.

- Use a fork and drop each ball into the bowl with your candy coating and then remove them and return them to the wax paper. Repeat this process until they are all done. Let them set before moving them.

- Once you make them, these will stay in the fridge in an air-tight container for a good week. I found they were a HUGE hit to give away to friends!
*These had been sitting in the fridge for a couple days before I finally got to taking pictures-- and it was late at night, yet it still looks SO delicious!*

Don't forget to enter the Diana Meredith Designs giveaway going on until New Year's Eve!


Have a Happy Christmas Eve! Remember the reason for the season.


This recipe came from Love and Olive Oil.