In a bowl combine butter and sugar on med - high speed until light and fluffy (about 2 mins)

Beat in the flour, sweetened milk, and vanilla until incorporated. Beating well after each addition

Stir in chocolate chips and walnuts

Cover and refrigerate for 2 hours so it's firm enough to handle

Shape mixture into 1 inch balls by rolling a spoonful in the palm of your hand. The dough is sticky so you can roll your fingers in flour to make it easier

Place on wax paper. Loosely cover and refrigerate for about 20-30 mins

In a bowl melt chocolate candy coating

Dip the cookie dough balls into the chocolate and place on parchment paper

Let sit until hard (about 15 mins)

Once set, remelt candy coating and drizzle over truffles

Store in refrigerator and serve cold. They can also be frozen for longer storage