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Peanut Butter Double Chocolate Cookie Dough Truffles

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Ingredients
  

  • ½ cup butter soft
  • ¾ cup light brown sugar packed
  • 1 tsp pure vanilla extract
  • ¼ cup peanut butter
  • 2 cup all-purpose flour
  • 14 oz. sweetened chocolate condensed milk
  • 2 cup mini chocolate chip morsels
  • 20 oz semi sweet chocolate squares for dipping I used Ghirardelli Bars
  • White chocolate disks for drizzling

Instructions
 

  • Beat butter and sugar until fluffy.
  • Add vanilla and peanut butter.
  • Add flour and the condensed milk.
  • Combine well.
  • Fold in the chocolate chips.
  • Line 9x13 pan with nonstick foil and press in the cookie dough.
  • Lay a piece of wax paper on top and smooth out the dough so it is even. A small rolling pin helps if you have one.
  • Chill a few hours to harden.
  • Remove cookie dough and use cookie cutter to make hearts. Roll the extras into truffles.
  • Freeze 30 mins.
  • Melt chocolate in microwave gently and dip hearts/truffles.
  • Lay on wax paper lined sheet pan and set in fridge to firm up.
  • Decorate with extra melted chocolate and white chocolate if desired.