When life hands you stress make Cookie Dough Truffles

In college I will be the first to admit that I did not eat the right foods. My diet consisted mainly of take out, easy mac and beer for the first few years and then Hamburger Helper, frozen pizza, fantastic tater tots (shared with a fantastic roomie) and beer in my later years. The first few years we did not have a stove only a microwave, mini fridge, illegal blender and illegal george foreman grill, so we did what we could, but that made it really hard to have anything sweet that wasn't a candy bar. And I love sweets and baked goods so that posed a little bit of a problem. So I then learned of the delicacy that is refrigerated cookie dough. We would buy tubes of it and just cut off chunks or spoon some out and enjoy. So while I was stressed over a test or paper or whatever I would just go into the mini fridge and take off a hunk of dough and let my stress melt away. I know that there were times that we ate way to much of it and regretted it later, but we always picked up another tube at the next trip to the store. And my favorite kind was the sugar cookie dough, I have this issue with chocolate chips being that cold it just doesn't work for me. So when I saw Peabody's Cookie Truffles I knew I had to make them and make them into my favorite cookie the wonderful and fantastic Snickerdoodle. And it brought back the great memories of eating cookie dough out of a tube while sitting on a futon in a small dorm room. And these did the trick on the super awesome week that I have been having that hasn't been stressful at all! :)

Snickerdoodle Cookie Dough Truffles inspired by Culinary Concoctions by Peabody

1 stick of unsalted butter, room temperature
3/4 cup of brown sugar
2 teaspoons vanilla bean paste
1/2 teaspoon of salt
2 cups of AP flour
2 teaspoons of cinnamon
14 ounces sweetened condensed milk

In a bowl combine the salt, flour and cinnamon and set aside. In a bowl cream together the butter and sugar until light and fluffy then add in the vanilla. Slowly add flour mixture, alternating with condensed milk. Shape balls into 1-inch balls and place into an air tight container. Store in freezer for at least 3 hours.

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