Ingredients
1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
1 (14 ounce) can fat-free sweetened condensed milk
3/4 to 1 cup mini semi-sweet chocolate chips
1 (14 ounce) package dark candy coating
Preparation
- Beat the butter and sugar in an electric mixer until fluffy. Add in the vanilla, mixing well.
- Alternating, add the flour mixture followed by the condensed milk, beating well in between each addition. Stir in chocolate chips. Scoop 1 tablespoon balls and place on wax paper-lined baking sheets. Refrigerate for at least 2 hours or until they are firm.
- In the palms of your hands, roll them into balls. Place back in refrigerator or freezer for at least 30 minutes.
- Melt chocolate according to package directions. Let cool. Use forks or a dipping tool, dip cookie balls in candy coating to cover. Place on a wax paper-lined baking sheet and chill until set. Store in an airtight container in the refrigerator for up to one week.
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