Peanut Butter Cookie Dough Truffles
Peanut Butter Cookie Dough Truffles are a no-bake bite-sized dessert with a sweet and salty cookie dough center that’s wrapped in chocolate! Takes less than 1 hour to whip up a batch!
My Edible Peanut Butter Cookie Dough and Chocolate Chip Edible Cookie Dough are also great for enjoying the raw favorite in a safe way!
These Peanut Butter Cookie Dough Truffles are the perfect sweet treat that you can tailor to fit your specific taste! Just easily add your favorite mix-ins to the dough to create your very own ultimate edible cookie dough filling!
This recipe will be an instant go-to for dessert since it makes well over a dozen bite-sized treats in under 45 minutes! These truffles are great for enjoying at home, sharing with friends and family, or even for bringing to potlucks.
I even like to add a few to my holiday tins, along with Nutter Butter Peanut Butter Balls and Butterfinger Balls!
Rebecca’s Recipe Review
Taste: Chocolate, peanut buttery goodness!
Texture: A chocolate shell envelops a creamy filling that’s studded with crunchy chocolate chips and mini Reese’s Pieces.
Ease: 4/10
Pros: Minimal ingredients deliver almost two dozen bite-sized treats.
Cons: Heat treating the flour and allowing it to cool adds additional time, but is necessary to make this a safe-to-eat treat.
Would I Make This Again? Yes, these are a favorite!
Ingredients For Peanut Butter Cookie Dough Truffles
- All-Purpose Flour
- Creamy Peanut Butter
- Unsalted Butter
- Light Brown Sugar
- Granulated Sugar
- Heavy Cream
- Vanilla Extract
- Salt
- Mini Reese’s Pieces
- Mini Chocolate Chips
- Chocolate Melting Wafers
Tasty Mix-In Ideas For These Peanut Butter Cookie Dough Truffles
- Chocolate Chips – I like to use the minis, but regular will do just fine!
- Peanut Butter Chips – Add a handful to get even more peanut butter flavor in every bite!
- Cookies – To add some crunch to your cookie dough, mix in some chopped-up chocolate or peanut butter sandwich cookies.
- Candy – Chop up some of your favorite peanut butter candy into bite-sized pieces to add in!
- Nuts – For a nutty crunch, add in some chopped-up peanuts!
How To Make Peanut Butter Cookie Dough Truffles
- Heat treat the flour by adding the all-purpose flour to microwave microwave-safe bowl and heating at intervals. The flour must reach a temperature of 160 degrees F to be fully heat-treated.
- Cream the peanut butter, unsalted butter, light brown sugar, and granulated sugar together until it becomes light and fluffy.
- Beat in the heavy cream, vanilla extract, and salt until the mixture becomes smooth.
- Beat in the cooled flour until fully combined.
- Fold in the mini chocolate chips and mini Reese’s Pieces using a rubber spatula.
- Portion out the truffle filling using a medium cookie scoop and then rolling it into balls. Transfer the truffle balls onto a parchment-lined cookie sheet and chill.
- Melt the melting wafers until smooth, and then dip the chilled truffle balls into it one at a time. Transfer the dipped truffles back onto the parchment-lined baking sheet to allow the chocolate to harden.
Rebecca’s Tips
- Heat Treat The Flour – Heat treating the flour is an important step to ensuring these truffles are safe to eat! Consuming raw flour can make you sick from any bacteria that may be lurking in it. Heat treating it brings it to a temperature high enough to kill any bacteria that may be in it. Complete this step first to allow the flour to cool before adding it to the recipe. Another easy method for heat-treating flour is by baking it. Just spread it out onto a rimmed baking sheet and bake it at 350°F for 5 to 6 minutes.
- Chill The Balls – Popping the cookie peanut butter chocolate chip cookie dough truffles in the freezer allows them to firm up. This makes dipping them in the warm melted chocolate easier. Just be careful not to leave them in the freezer for more than 15 minutes. If they become too cold, the temperature difference between them and the melted chocolate will be too great. This could cause the chocolate shell to crack and break once they’ve been dipped.
- Melt The Chocolate – Melt the wafers in the microwave (easiest) or by using the double boiler method. Whichever process you choose, just be sure the chocolate becomes silky smooth for the perfect chocolate coating!
- Add Sprinkles – If you plan to add sprinkles or crushed toppings, do so as soon as the truffles have been dipped. This way, they adhere securely to the truffle!
How To Store Peanut Butter Cookie Dough Truffles
Store the Peanut Butter Cookie Dough Truffles in an airtight container in the refrigerator for up to 4 to 5 days. These will also keep for 1 to 2 days at room temperature.
Make These Truffles Ahead Of Time!
Freeze a batch of these homemade truffles to get ahead of your holiday baking, that bake sale that’s creeping up, or just to have a treat on hand!
To do so, freeze make and freeze the truffles for up to 3 months in an airtight container. For the best texture, let them thaw at room temperature for an hour before enjoying them!
More No Bake Dessert Ball Recipes:
- Nutter Butter Peanut Butter Balls – The perfect combination of peanut butter and chocolate!
- Homemade Cookie Butter Balls – Graham cracker crumbs and crunchy cookie butter!
- Peanut Butter Balls – A classic, creamy no, bake treat that everyone loves!
- Easy Peppermint Oreo Balls – These oreo balls have a minty twist with a dark chocolate coating!
- Peanut Butter Buckeye Balls – Made using just 5 simple ingredients!
Did You Make This Recipe?
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Peanut Butter Cookie Dough Truffles
Ingredients
- 1 cup all-purpose flour spooned and leveled
- ⅓ cup creamy peanut butter
- ¼ cup unsalted butter softened
- ¼ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup mini Reese's Pieces
- ¼ cup mini chocolate chips
- 10 ounces chocolate melting wafers
Instructions
- Add the flour to a small bowl and microwave for FIVE 15-second intervals, stirring between each one to heat treat the flour. After Heat Treating the flour, it should reach a temperature of at least 160°F. Allow the flour to cool for 5 minutes after the last round.1 cup all-purpose flour
- In a medium bowl, cream together the peanut butter, butter, light brown sugar, and granulated sugar until light and fluffy.⅓ cup creamy peanut butter, ¼ cup unsalted butter, ¼ cup light brown sugar, ¼ cup granulated sugar
- Beat in the heavy cream, vanilla, and salt until smooth.2 tablespoons heavy cream, 1 teaspoon vanilla extract, ¼ teaspoon salt
- Beat in the cooled flour until fully combined.
- Use a rubber spatula to fold in the mini chocolate chips and mini Reese's Pieces.¼ cup mini Reese's Pieces, ¼ cup mini chocolate chips
- Use a medium cookie scoop to portion out the dough and roll into balls. Place the balls on a parchment lined cookie sheet and chill for 15 minutes.
- Melt the melting wafers in a wide-mouthed glass at 30-second intervals, stirring between each one until smooth. Use a spoon and fork to dip and coat the balls and chocolate. Remove from the chocolate and tap off any excess and place back on the baking sheet to set.10 ounces chocolate melting wafers
Notes
- These truffles are good for 4 to 5 days when stored in an airtight container in the refrigerator or 1 to 2 days at room temperature.
- Freeze in an airtight container for up to 3 months. Remove and let thaw at room temperature for an hour before enjoying for best texture.
- Another easy method for heat-treating the flour is spreading the flour out on a rimmed baking sheet and baking at 350 degrees F for 5 to 6 minutes
Nutrition
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