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Steps
1
Heat oven to 350°F. Shape cookie dough into 1 1/4-inch balls; place 2 inches apart on 2 ungreased cookie sheets.
2
Bake 8 to 9 minutes or until light golden brown. Cool on cookie sheets 5 minutes. With buttered hands, shape each cookie into ball; refrigerate 10 to 15 minutes or until completely cooled. Meanwhile, line cookie sheet with cooking parchment paper or waxed paper; set aside.
3
In medium microwavable bowl, microwave chocolate chips uncovered on High 60 to 90 seconds, stirring until smooth.
4
Dip cooled cookie balls, one at a time, into melted chocolate, place on cookie sheet. If chocolate becomes too thick, reheat chocolate. Refrigerate truffles about 10 minutes or until coating is set.
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Stir 2 tablespoons shortening into melted chocolate for easier dipping.
Dress up your truffles by topping with chopped peanuts, or chocolate-covered peanut butter cup candies.
We love to use cooking parchment paper to make these cookies. Not only do they keep your cookie sheets clean, but after the cookies bake, you can use the parchment-lined cookie sheets to let your freshly coated chocolate-covered balls set up on!
Be sure to let your cookies cool the full 5-minutes so they won’t burn your hands when rolled into balls.
Use a fork to dip each cookie ball into the chocolate. The excess will drip back into the bowl through the tines of the fork.
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