Cream together sugar and butter until light and fluffy. Mix in flour, milk and vanilla. Add chips and nuts. Drop into 1 inch balls onto wax paper lined baking sheet and refrigerate until firm. (1-2 hours) Melt coating as directed on package. Dip cookie dough in chocolate to coat and return to wax paper lined baking sheet. Refrigerate for about 15 more min. if needed. Keep refrigerated.
~I noticed when I dipped these in chocolate after taking the balls out of the refrigerator, they hardened very quickly and I didn't need to harden them further in the fridge.
These truly taste like cookie dough with no eggs to worry about! Yummy...
Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!