Cookie Dough Truffles

From Heather's Safe to Eat Raw Chocolate Chip Cookie Dough and a comment by Bunnymn.

8 min / 8 min prep

1 cup butter
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda (optional)
3/4 cup brown sugar
1 (3 1/2 ounce) box instant vanilla pudding
1/4 cup milk
1 teaspoon vanilla extract
2 cups chocolate chips
semi-sweet chocolate

1. In large bowl cream butter and sugar until light in color. Add pudding and combine well. Stir in vanilla and milk. Add baking soda (optional) and flour 1/2 cup at a time until combined. Stir in chocolate chips.
2. Chill the dough, then roll dough into 1 inch balls and chill them for a couple hours. Dip in melted semi-sweet chocolate and chill again.
3. Serve or store in the refrigerator or freezer.

Note: For just regular cookie dough balls, after stirring in chocolate chips simply store in refrigerate or freeze in small scoops in freezer. You can choose to leave out the baking soda, but it adds a nice flavor to the dough, and the cook finds she misses it when it is not there.