Peanut Butter Cookie Dough Truffles

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!
  • Level: Easy
  • Total: 2 hr 10 min (includes chilling times)
  • Active: 30 min
  • Yield: about 18 truffles
Save Recipe

Ingredients

1 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon fine salt

2/3 cup chunky peanut butter

1/3 cup granulated sugar

1/4 cup packed light brown sugar

4 tablespoons unsalted butter, at room temperature

1 tablespoon plain yogurt

1/2 teaspoon nonalcoholic vanilla extract

1 cup milk chocolate chips

1 tablespoon vegetable shortening or coconut oil

Directions

  1. Line a baking sheet with parchment paper. 
  2. Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degree F. Sift in a medium bowl, then whisk in the baking powder and salt (see Cook's Note).
  3. 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.)
  4. 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.
  5. 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

Microwaving the flour to 180 degrees F may reduce the risk of foodborne illness associated with eating it raw or undercooked.

Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Peanut Butter Cookies

Flourless Peanut Butter Cookies

Peanut Butter Fudge

Peanut Butter Protein Bars

Peanut Butter French Toast "Waffles" with Mixed Berry Sauce

Peanut Butter Cookie Dough

Peanut Butter Truffles

Peanut Butter Truffles