Eggless peanut butter cookie dough coated in milk chocolate is our new take on the winning duo of peanut butter and chocolate. Try using virgin or extra-virgin coconut oil in the coating-peanut butter, chocolate and coconut is a winning trio!
Recipe courtesy of Food Network Kitchen
Peanut Butter Cookie Dough Truffles
Total:
2 hr 15 min
Active:
10 min
Yield:
about 18 truffles
Level:
Easy
Total:
2 hr 15 min
Active:
10 min
Yield:
about 18 truffles
Level:
Easy

Ingredients

Directions

Line a baking sheet with parchment paper. Whisk the flour, baking powder and salt together in a medium bowl and set aside.

Beat the peanut butter, granulated sugar, brown sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture, and mix on low speed until well incorporated. (Turn off the mixer and use your hands to help combine if needed.)

Scoop tablespoonfuls of the dough, and roll them into smooth balls. Put them on the prepared baking sheet, and refrigerate until chilled, about 1 hour.

Melt the chocolate chips and shortening in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until the coating is smooth and thin. Drop the chilled balls into the coating, and roll them around with a fork to fully coat. Remove each truffle with the fork, letting any excess coating drip off, and return to the baking sheet. (If the coating begins to harden, microwave it for a few seconds to warm it up and thin it out.) Chill the truffles until the coating is completely set, about 1 hour. (The truffles can be refrigerated in an airtight container for up to 5 days.)

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Consumption of raw or undercooked flour may increase the risk of foodborne illness.

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