In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. Stir in the vanilla extract, followed by all-purpose flour. Mix until just combined, then fold in any optional mix-ins.

Using a cookie scoop or your hands, take a small amount of the dough and roll it into an egg shape, about 1 inch long. Place them on a parchment-lined tray to create about 12-15 uniform truffles.

Chill the tray of truffles in the refrigerator for at least 30 minutes to firm up before coating.

Prepare the candy coating by microwaving the candy melts in a microwave-safe bowl in 30-second intervals until fully melted and smooth.

Dip each chilled truffle into the melted candy coating, ensuring they are fully covered, and allow excess to drip off before placing back on the parchment-lined tray.

Let the coated truffles sit at room temperature or in the fridge for 15-30 minutes until the coating hardens completely.