Source: Pam Price
1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla
2 cups flour
1 can (14 ounces) sweetened condensed milk
1/2-1 cup miniature semisweet chocolate chips
1 cup finely chopped pecans (optional)
1 1/2 pounds dark chocolate candy coating....or 1 1/2 bags milk chocolate chips
In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add miniature semisweet chocolate chips and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill for 2 hours. Melt chocolate chips, using 2 forks dip cookie balls into chocolate. Place on waxed paper and chill to set. Store in fridge for at least 1 hour.
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