Peanut Butter Cookie Dough Truffles

Votes: 1

Time: 2 hours 10 minutes
Complexity: easily
Servings: 18

Nutritional value per serving:

Calories 201, total fat 11 G., saturated fats 5 G., proteins 3 G., carbohydrates 23 G., fiber 1 G., cholesterol 9 mg, sodium 49 mg, sugar 16 G.

Eggless peanut butter cookie dough covered in milk chocolate is a unique take on the classic peanut butter and chocolate combination. Try adding unrefined coconut oil to the glaze for an even better experience!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup flour
1/4 tsp baking powder
1/4 teaspoon fine salt
2/3 cup chunky peanut butter
1/3 cup granulated sugar
1/4 cup firmly packed light brown sugar
4 tbsp. butter at room temperature
1 tbsp plain yogurt
0.5 tsp vanilla extract
1 tbsp. milk chocolate granules
1 tbsp. shortening or coconut oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: flour, milk chocolate, chocolate chips (granules), Peanut butter, coconut oil, brown sugar, yogurt

Cooking the dish according to the recipe:

Line a baking sheet with parchment paper.
Microwave the flour in a small bowl for 1 minute. Remove and stir well. Microwave for another minute or until the microwave reaches 180°F (82°C). Sift the flour into a medium bowl, then add the baking powder and salt (see Note).

In a large bowl, beat the peanut butter, granulated sugar, brown sugar, butter, yogurt, and vanilla extract with a mixer on medium-high speed until smooth, about 2 minutes. Add the flour mixture and mix on low speed until smooth. If necessary, turn off the mixer and mix by hand.
Scoop 1 tablespoon of dough at a time and form into smooth balls. Place them on the prepared baking sheet and refrigerate until completely set, about 1 hour.
Place the chocolate and shortening in a medium microwave-safe bowl and microwave in 30-second intervals, stirring, until the glaze is smooth and runny. Place the cooled balls in the glaze and roll them with a fork to coat them completely.
Remove each truffle with a fork, let any excess glaze drip back into the bowl, and return the candies to the baking sheet. If the glaze in the bowl begins to harden, microwave it for a few seconds to re-liquefy it. Refrigerate the truffles until the glaze is completely set, about 1 hour. Truffles can be stored in the refrigerator in a tightly sealed container for up to 5 days..

Note

Microwaving flour reduces the risk of illnesses associated with eating raw flour.