1 stick butter, room temp.
3/4 c. packed brown sugar
1 t. vanilla
2 c. SR flour
14 oz. can Eaglebrand milk
1/2 c. semi sweet chocolate chips
1/2 c. finely chopped pecans (optional)
1 pound dark chocolate coating (almond bark)
Combine butter & sugar on medium until light and fluffy. (About 2 minutes) Beat in flour, Eaglebrand milk, and vanilla until incorporated, beating well after each addition.Stir in chocolate chips and nuts.Cover with plastic wrap and refrigerate about 1 hour. Shape mixture into 1" balls. (Placing flour on your hands will make it easier) Place on lined cookie sheets. Refrigerate for 15-20 minutes.Melt chocolate coating. Pull out cookies and dip in melted chocolate. Place on lined cookie sheet. Let set on counter or place in refrigerator for 15 minutes. Keep in refrigerator. May also be frozen.
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