EASTER EGG COOKIE DOUGH TRUFFLES

I know that 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 with a little bit of vegetable shortening, and then drizzling with a fork.

The ones you see are the best ones, lol.  You might want to practice your drizzling skills on some wax paper before you go for it on the eggs.  That way you will also know if your chocolate is thin enough.

And if you are more generous than I am and want to package these up and pop them in some easter baskets, I have a cute little printable that you can use to bag them up!  People will think that you bought these fancy treats at a bakery.

Ingredients

• 1/2 cup of butter room temperature (see note)
• 3/4 cups packed brown sugar
• 2 cups all purpose flour see note
• 2 tsps vanilla extract
• 14 oz sweetened condensed milk
• 1 cup mini chocolate chips
• pink blue, purple, and white candy melts

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. (DO NOT SCRAPE THE CAN WITH A SPATULA)
• 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.
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