Disco Truffles

INGREDIENTS
1/2 c. (1 stick) Butter, softened
3/4 c. granulated sugar
2 tsp. pure vanilla extract
1 tbsp. milk
1 c. all-purpose flour
1/2 tsp. kosher salt
1/2 mini chocolate chips
1/4 c. Rainbow jimmies
Edible gold and/or silver dust
1 1/2 c. chocolate chips, melted
2 tsp. coconut oil
DIRECTIONS
In a large bowl using a hand mixer, beat butter, sugar, vanilla and milk until smooth. Add flour and salt and mix until combined. Stir in chocolate chips and rainbow sprinkles.
Line a baking sheet with parchment paper. Using a small cookie scoop, form mixture into small balls and place on baking sheet. Freeze until firm, at least 1 hour.
In a small bowl whisk together melted chocolate and coconut oil until smooth. When the cookie dough balls are chilled, dip in chocolate, shaking off excess, and place back on cooking sheet. Sprinkle with edible gold dust and return to freezer to harden, 15 minutes.
Store in the refrigerator until ready to serve.