Peanut Butter And Chocolate Chip Cookie Dough Truffles
Peanut Butter And Chocolate Chip Cookie Dough Truffles
Combine chocolate, peanut butter, and egg-less cookie dough with these truffles. To watch the video tutorial, click here. Recipe courtesy of Hampton Creek.
Servings
4
Ingredients
- 1 14-oz tub just cookie dough peanut butter & chocolate chip
- 1 cup chocolate chips or chopped dark chocolate
- 2 teaspoons coconut oil
- 1/2 cup roasted salted peanuts
Directions
- Line a baking sheet or large plate with parchment paper (just make sure it fits in your refrigerator)
- Scoop out teaspoons of Just Cookie Dough Peanut Butter & Chocolate Chip and roll into balls between the palm of your hands
- Put the balls of cookie dough onto the prepared tray, cover with plastic wrap, and refrigerate for about 30 minutes
- When the cookie dough balls are nearly finished chilling, melt the chocolate and coconut oil together in a double boiler or small pot over low heat. Alternately, melt the chocolate in the microwave, using only 30 second increments
- Heat and stir until almost all of the chocolate melted, being very careful not to burn, then remove from the heat and stir the chocolate until it is completely melted
- Place the melted chocolate in a shallow bowl for dipping the truffles
- Chop the peanuts roughly and set them within arm’s reach of your truffle dipping set-up.
- Remove the cookie dough balls from the fridge
- Use a fork to dip the balls of dough in the melted chocolate, then gently tap the fork on the side of the bowl until the excess chocolate drips off. Wipe any additional excess chocolate off the bottom of the fork onto the side of the bowl
- Place each truffle gently back on the tray and sprinkle with chopped peanuts
- Once all of the truffles are dipped, refrigerate the tray for another 30 minutes, until the chocolate is set, then serve