Correction: It was brought to the attention of our staff that this recipe originated from food blogger Lanita Dedon at tasteofhome.com. You can find Dedon’s recipe here.

When growing up, I was always told “you can’t eat raw cookie dough, it’ll make you sick.” But now, these truffles taste just like the real deal, without any of the worrying that comes from eating raw cookie dough.

Ingredients:

1/2 cup butter, softened

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1 can (14 ounces) sweetened condensed milk

1/2 cup miniature semisweet chocolate chips

1-1/2 pounds dark chocolate candy coating, coarsely chopped (for coating the truffles)

Directions:

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla and gradually add flour, alternately with milk, beating well after each addition.

Stir in chocolate chips and shape into 1 inch balls, place on waxed paper lined baking sheets.

Loosely cover and refrigerate for 1-2 hours or until firm.

In a microwave, melt candy coating, stir until smooth.

Dip balls in coating, allowing excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes.

If desired, re-melt remaining candy coating and drizzle over candies. Store in the refrigerator.

Emily Cassidy is the Promotions Chief and News Editor for The Patriot and jcpatriot.com.