Easter egg cookie dough truffles

Dipping truffles can seem really tricky and intimidating, but these are so easy. They stay together perfectly, and they dip beautifully. And the lines on top are just created by thinning the chocolate, and then drizzling with a fork.

Ingredients
½ cup of butter, softened
¾ packed brown sugar
2 cups all purpose flour
2 tsps vanilla extract
14 oz sweetened condensed milk
1 cup mini chocolate chips
slabs melting chocolate – add colourant to colour

Instructions
In the bowl of a large stand mixer, cream the butter and the brown sugar until light and fluffy, about two minutes. Beat in the vanilla.
Slowly add the flour, scraping down the sides as necessary.
With the mixer still running, slowly add in the sweetened condensed milk. You may need to stop the mixer periodically to scrape down the sides.
Once it is fully combined, stir in the chocolate chips.
Form the dough into one inch balls, and then shape into eggs. Place on a wax paper lined pan and cover loosely with plastic wrap. Refrigerate overnight.
Melt the chocolate according to the directions. Keeping the truffles in the refrigerator, and removing only three or four at a time, dip them in the melted chocolate one at a time with a fork. Gently tap off any excess chocolate and let dry on wax paper.

via lilluna