Peanut Butter Cookie Dough Truffles

December 23, 2009

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There are times when a dessert should be elegant. There are other times where it should be fun. For times when it should be both, these brilliant cookie dough truffles from Baked Perfection are the perfect solution. Elegant enough to sit on a cookie platter, they allow us to indulge our hidden desire to eat raw cookie dough in public. Which I must say is deliciously entertaining.

While I love the idea of these truffles, and I am sure I will be making them again and again, I didn’t love the peanut butter cookie dough itself. They were still quite good, and everyone at work loved them, but I didn’t like the dough as much as my favorite chocolate chip cookie dough recipe (yes, I admit I still taste raw dough in spite of the eggs). Don’t get me wrong, I ate quite a few, and these are worth making as is. However, I know they can be even better so next time I will convert my favorite recipe to be egg free and use it instead.

The original recipe calls for chocolate candy melts for the coating, but I prefer to use real chocolate. I added a bit of vegetable oil to melted dark chocolate to “fake temper”. This only works if serving them within a few hours, because after a day they will start to bloom. If making them more than a day in advance either temper real chocolate or use the candy melts.

 

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Peanut Butter Cookie Dough Truffles

December 23, 2009

Ingredients & Instructions

Ingredients & Quantities

1/2 cup peanut butter 1/4 cup margarine, melted 1/2 cup packed brown sugar 1 teaspoon vanilla extract 1/2 cup all-purpose flour 1/8 teaspoon salt 1 cup miniature chocolate chips 8 oz (approximately 1/2 package) chocolate candy melts or 8 oz chocolate and 2 teaspoons vegetable oil 1/4 cup assorted color candy melts for decorating  

Cooking Instructions

In a large bowl, cream together the peanut butter, margarine, brown sugar, and vanilla until well blended. Combine the flour and salt; stir into creamed mixture. Mix in chocolate chips. Roll the mixture into quarter size balls and lay on cookie sheet lined with wax paper. Chill for several hours or freeze for 15-20 minutes until firm.

Melt candy melts in the microwave per directions on package (30 sec intervals, stirring in between each interval). It using chocolate melt it at 50% power in the microwave, stirring every minute until smooth. Once it is melted stir in the oil. Gently dip the cookie dough ball in the coating, letting any excess drip off. Place on wax paper to dry.

To decorate with drizzled chocolate, place chocolate in a sandwich bag on a microwave safe dish and microwave in 30 second intervals moving the chocolate around between each interval. Using scissors, cut the very tip off the sandwich bag. Use the sandwich bag to pipe the chocolate back and forth over the cookie dough truffle until you reach the desired look. Return to wax paper to dry.

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Peanut Butter Cookie Dough Truffles

December 23, 2009

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Ingredients & Quantities

1/2 cup peanut butter

1/4 cup margarine, melted

1/2 cup packed brown sugar

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1/8 teaspoon salt

1 cup miniature chocolate chips

8 oz (approximately 1/2 package) chocolate candy melts or 8 oz chocolate and 2 teaspoons vegetable oil

1/4 cup assorted color candy melts for decorating

 

Preparation & Cooking

Preparation

Cooking

In a large bowl, cream together the peanut butter, margarine, brown sugar, and vanilla until well blended. Combine the flour and salt; stir into creamed mixture. Mix in chocolate chips. Roll the mixture into quarter size balls and lay on cookie sheet lined with wax paper. Chill for several hours or freeze for 15-20 minutes until firm.

Melt candy melts in the microwave per directions on package (30 sec intervals, stirring in between each interval). It using chocolate melt it at 50% power in the microwave, stirring every minute until smooth. Once it is melted stir in the oil. Gently dip the cookie dough ball in the coating, letting any excess drip off. Place on wax paper to dry.

To decorate with drizzled chocolate, place chocolate in a sandwich bag on a microwave safe dish and microwave in 30 second intervals moving the chocolate around between each interval. Using scissors, cut the very tip off the sandwich bag. Use the sandwich bag to pipe the chocolate back and forth over the cookie dough truffle until you reach the desired look. Return to wax paper to dry.

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7 Comments

  3. Thanks for your comments. I think these should work with any cookie recipe where the dough gets pretty firm in the fridge (like a standard chocolate chip cookie dough.) I wouldn't recommend making them with raw eggs, however. (A taste is one thing, a whole dessert might be different.) Either replace the eggs in the recipe with another liquid or use a pasteurized egg product (either pasteurized whole eggs or something like egg beaters). If you try it I would love to hear how it turns out!

     Reply

  5. Anonymous,
    Sorry, that was a typo on my part. I adapted the original recipe by using margarine instead of butter, but when I copied it in I forgot to make that change. Thanks for pointing it out, I have corrected it.

     Reply

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