At what point does an energy ball or snack bite become a truffle?
I’m so glad you asked, because these little balls of joy are on the cusp of both worlds.
The filling is a combination of peanut butter, oat flour, maple syrup, vanilla, and salt- not unlike some of my favorite energy balls, albeit with no added protein powder, seeds, etc. The omission of those ingredients, though, leaves us with a filling that is entirely reminiscent of peanut butter cookie dough. Soft, doughy, a little salty, and perfectly sweet- it’s a wonder I even rolled them into balls and dunked them in chocolate when this dough is so glorious by the spoonful.
When dipped in a river of melty dark chocolate, these peanut butter cookie dough balls transform into the most beautiful little truffles. Firm on the outside, thick and rich on the inside- they’re almost like a peanut butter cup, if the filling was peanut butter cookie dough instead.
The process of making these fun treats is so simple: mix cookie dough, roll into balls, dunk in chocolate, let harden, then eat!
Easy enough to make right now for a fun treat to have around all week, or for a little something special on Halloween night. I know it’s 2017 and giving out homemade candy is a carnal sin, but maybe you live in a small, tight-knit community where everyone knows everyone and the parents will love to snack on your homemade treats as the kids collect their packaged treasures? Or maybe your office needs a little something special tomorrow morning at work- something that still looks and tastes like Halloween candy, but is made from more wholesome ingredients than your standard trick-or-treating fare? Perhaps you are planning to sit in your living room watching Halloween movies and wait for the one and only kid who trick-or-treats on your road to show up? These truffles have you covered, either way.
Whatever the reason, you need these fun little Peanut Butter Cookie Dough Truffles in your life, ASAP. They’re:
Full of cookie dough flavor
Ultra peanut buttery
And so delicious!
Looking for more chocolate + peanut butter inspiration? You’ve come to the right place. Check out my Chocolate Peanut Butter Energy Balls, Chocolate Peanut Butter Freezer Fudge, Maple Peanut Butter Oatmeal Cookies, Chocolate Covered Peanut Butter Stuffed Dates, and Peanut Butter Swirl Avocado Brownies.
If you make this recipe, let me know how it turns out! Leave a comment below, or take a picture and share it with me on Instagram! And don’t forget to check out my PANTRY STAPLES page to stock up on ingredients for this recipe like oats, peanut butter, maple syrup, and my favorite cookie scoop for portioning out perfect truffles, every time!
- 1 cup creamy all-natural peanut butter
- 1 cup oat flour*
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups chopped dark chocolate or chocolate chips
- flaky sea salt, optional (for topping)
- 1. Line a sheet pan or a large plate with parchment paper. It will help if the pan/plate can easily fit into your fridge or freezer, as you will be popping it in to harden the chocolate later.
- 2. Add all ingredients (except chocolate and flaky salt) to a small mixing bowl. Stir well to combine. The mixture will be thick, like cookie dough.
- 3. Use a small cookie scoop, a tablespoon, or just your fingers, and portion the dough into 18-20 balls. Roll between your palms to create smooth spheres and place them onto the parchment lined pan.
- 4. Transfer your pan of cookie balls into the fridge or freezer (either works) just to quickly chill them for a few minutes while the chocolate melts. This step isn't totally necessary, but does make the chocolate-dipping process a little bit easier. You can skip it if you don't have space in your fridge/freezer!
- 5. Put chocolate into a microwave-safe bowl or glass measuring cup, and cook in 20-second increments until chocolate is melted, stirring in between. This usually takes me between 80 and 120 seconds in the microwave. Alternately, you can melt it on low heat on the stove in a double boiler or a glass bowl resting over a small pot of simmering water.
- 6. Remove the cookie dough balls from the fridge and dunk in the melted chocolate. Use a spoon to coat the balls, then a fork to lift each one out, shaking the fork a little to let excess chocolate drip off the truffle before placing each one back on the parchment. Repeat until finished. Top each truffle with a tiny pinch of flaky salt, if desired.
- 7. Transfer the pan back to the fridge or freezer for 2-5 minutes to let chocolate harden, or let sit at room temperature for 15-30 minutes to harden. Eat immediately, or store leftovers in the fridge for up to 1 week.
- *Oat flour can easily be made at home from oats. Put 1 1/4 cups oats into a food processor or high-powered blender and pulse until a flour-like consistency is reached. Measure out 1 cup, and use for this recipe.