Directions

1. Combine butter and sugar, in a bowl, on medium-high speed until light and fluffy, about 2 minutes.
2. Beat in flour, sweetened condensed milk and vanilla until evenly mixed. Make sure to beat well after each addition. Stir in chocolate chips and walnuts/pecans.
3. Cover with plastic wrap and refrigerate until firm enough to handle (about one hour)
4. Shape mixture into 1 inch balls by rolling a spoonful in the palm of your hand. The dough will be sticky so coat hands in flour. This makes rolling easier.
5. Then shape dough balls into egg shapes (they look much better flat).
6. You can also roll the dough out to desired thickness, on a floured surface (about 1/2 inch thickness) and use egg shaped cookie cutters.
7. Place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 15-20 minutes or until firm again.
8. Following the instructions on bag, melt the candy melts.
9. Dip the cookie dough egg truffles 3-4 at a time into the chocolate, shake off excess and place on parchment paper. Let harden for about 15 minutes
10. Re-melt remaining candy melts. Place in small baggies and cut a small hole in a corner. Carefully drizzle fun designs over truffles.
11. Store in refrigerator and serve cold or they can be frozen for longer storage time.