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Peanut Butter Chocolate Chip Cookie Dough Truffles

My niece came up with these one Friday night, as she sat on my kitchen counter and chatted about how much better the cookie dough itself is than the finished cookies. We discussed the delicious properties of chocolate and peanut butter, too – and decided to make a batch of peanut butter chocolate chip cookie dough. How better to improve upon a classic? Turns out, if you roll the dough into marble-sized balls and chill them, you can then dip them in chocolate. You wind up with a chocolate-shelled truffle with a soft cookie dough inside that is exactly what we were looking for by licking the spoon and scraping out the bowl. Why beat around the bush? Cookie dough truffles means you don’t even have to turn on the oven.

You could use any cookie dough and turn them into truffles, of course. The trick is to not make them too big (my niece had to tame mine a bit – they were the size I’d make balls of dough to bake into cookies) and then chill or freeze them so that the dough doesn’t melt in the warm chocolate.

Melt, dip, chill on waxed paper or foil. That’s it. And try to share.

Chocolate Chip Cookie Dough Truffles

If you’re going to bake these, add 1 tsp. baking soda to the flour.

1/4 cup butter, softened
1/2 cup peanut butter
1 cup packed brown sugar
1/2 cup sugar
1 tsp. vanilla
1 1/2 cups all-purpose flour
pinch salt
3 cups semi-sweet chocolate chips, divided

In a large bowl, beat the butter, peanut butter, sugars and vanilla for a minute or two, until fluffy; add the flour and salt and beat until almost combined; add half the chocolate chips and beat on low speed or stir just until blended.

Shape the dough into large marble-sized balls and place them on an ungreased baking sheet, then refrigerate or freeze until firm.

Melt the rest of the chocolate chips in a bowl in the microwave, or a small pot over low heat on the stovetop (careful it doesn’t burn!) dip the balls of dough, using a fork if you want to coat them completely. Set them on a sheet of parchment or foil and let sit (or refrigerate) until firm.

Makes lots.

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