Peanut Butter Chocolate Chip Cookie Dough Truffle
Who doesn’t love peanut butter and chocolate? I’m addicted to anything Reeses. In the past 6 months, I have become nothing short of a truffle maniac.
As gross as it sounds, when I was in highschool, I used to scoop out peanut butter and eat it with Duncan Hines chocolate frosting. For the long road ahead, I decided to try out a peanut butter chocolate chip cookie dough truffle. Getting all that out in one sentence without choking is a lot harder than the actual preparation of the recipe below.
What You Need!
½ cup Vegan Margarine (Earth Balance), 1 cup of Peanut Butter (your choice),¾ cup Light Brown Sugar, 2 Tablespoons White Sugar Cane Sugar, ¼ Teaspoon Salt, 1 tablespoon Vanilla Extract, 4 tablespoons water, 1 ¼ cups All-Purpose Flour, 1 and 1/2 Bags Non-Dairy Chocolate Chips(365 Brand @Whole Foods works good!), Small Bowl White Cane Sugar for sprinkling, Wax Paper and 1 Baking Sheet.
1. Set up 2 bowls. Mix margarine, 2 tablespoons of water, brown sugar, vanilla extract and peanut butter in one bowl with a hand mixer. Mix flour and salt in the other bowl by hand.
2. In a food processor mix wet and dry ingredients together. Add 2 tablespoons of water to make sure the mixture comes together.
3. Depending on the peanut butter chosen, add 2 tablespoons of white cane sugar. If you choose an organic peanut butter, it may not be as sweet so season to the sugar level you prefer. If it’s a sugary based peanut butter, then there is no need for additional sugar.
4. Measure 1/2 cup of chocolate chips and mix it with your hands through the dough until fully integrated.
5. Refrigerate dough for an hour.
6. Melt down remaining chocolate chips in the microwave or stovetop until melted. Let it cool down until warm.
TIP: Peanut butter can get crumbly so using the heat from your hands, push the shape together.
8. Put the cookie dough balls in the freezer for about 25 minutes.
9. Take the cookie dough balls out and using a spoon, dip each cookie dough ball into the chocolate and pull up against the edge of the pot to get excess chocolate off. Place on the wax paper sheet and sprinkle sugar on the top to set.
10. Once complete, put the truffles in the fridge until they are completely cold.
Makes 45+ truffles.
Once cold, they are ready to eat!
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