I'd like to introduce you to my new addiction.....Peanut Butter Cookies Dough Truffles. I'm a cookie dough addict (I like the dough more than the cookies) and I was inspired by a recipe for Chocolate Chip Cookies Dough Truffles that I found on an adorable cooking blog called Love & Olive Oil. The awesome thing about eating the cookie dough in these recipes is that it's safe - no raw egg so no fear of food poisoning!I made the Chocolate Chip Cookie Dough Truffles and fell in love. Then I wondered if I could make these using other types of cookie dough. After a few failed attempts I came up with the perfect peanut butter cookie "dough" to make my truffles. And let me tell ya - these aren't Peanut Butter Buckeyes! I love Buckeyes but I love Reese's Peanut Butter Cups even more. Yeah, yeah - I know they're similar. They're both peanut butter concoctions covered in chocolate. But these have that slightly more "grainy" texture like PBCs. And they taste just like a gourmet, homemade version of my beloved Reese's PBCs! I'm in heaven!
So here's how I did it......
Ingredients:
-1/2 cup granulated sugar
-3/4 cup brown sugar
-1/2 cup butter (softened)
-1/2 cup peanut butter
-1 cup flour
-Canola Oil
-Chocolate chips
Mix the butter and peanut butter together.Add the sugars and mix 'em up.
Add the flour and stir, stir, stir.
Put the bowl of dough in the fridge for about 2-3 hours.
Roll dough into balls about 1 - 1 1/2" wide. Place on cookie sheet covered with parchment or wax paper. You should have about 24 dough balls once you're done.Don't eat them yet! Put them back in the fridge for about 2-3 hours.
Now's the fun part! Pour some chocolate chips in a large mug or a 2 cup measuring cup or some other microwave safe thing-a-ma-jig. Microwave for 20 seconds. Stir. Microwave 10 more seconds. Stir. Then 10 more seconds if you need to. You get the picture. Always microwave your chocolate in short 10 second bursts or it will turn into a disgusting glob of goo! Then I added some Canola Oil (just a little bit - about 1/2 tsp per cup of chips) and mixed it up. This got the chocolate nice and thin and easier to work with. Add more or less Canola Oil if you need to.
Then, one at a time, drop your peanut butter balls into the melted chocolate. Nudge it around with a spoon to make sure it gets completely covered. Scoop 'em back out with a spoon and let the excess drip back into the cup. Place your chocolate covered masterpiece on the wax paper covered cookie sheet and move onto the next one. You can also add a few sprinkles to the top for some added pizazz! I would dip 5, add sprinkles, dip 5 add sprinkles, etc.
And I apologize for the lack of pictures of the chocolate melting and dipping steps. Ya gotta work fast when it involves melted chocolate and I freaked out and forgot to take pictures!
Add more chips and/or re-heat the chocolate if needed. And remember - 10 seconds at a time or you'll have a nasty glob of goo and nobody likes a nasty glob of goo.
Once you're done with the dipping put 'em back in the fridge until the chocolate is firm. About an hour.
Now, let the eating begin.
Aren't they delicious??? Don't they taste just like a Reese's Peanut Butter Cup??? But a more gourmet version??? Aren't you flipping out at how delicious these are???
Next, I'm gonna try and make these with sugar cookie dough....Hmmm.....I wonder how that will turn out. I think sugar cookie dough will taste great dipped in chocolate. I'll let ya know how they turn out.For now, I've gotta go do an extra workout to make up for all the Cookie Dough Truffles I've been eating.
Happy Snacking,
Jenny
