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Chocolate Peanut Butter Cup Cookie Dough Truffles

Indulge in the luxurious combination of cookie dough and chocolate coating with a molten peanut butter center. Perfect for gifting or a sweet treat.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 35 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 1/4 cup all purpose flour (heat treated) Heat-treat flour by baking at 350°F for 5 minutes or microwave in 30-second bursts.
  • 1/2 cup cocoa powder
  • 1/4 teaspoon salt
  • 1 Tablespoon + 1 teaspoon milk
  • 35 pieces Reese's peanut butter cup minis
Coating Ingredients
  • 1 (10 ounce) bag white chocolate melting wafers
  • 1/4 cup peanut butter chips
  • 1/4 cup chocolate chips
  • 1 teaspoon shortening, divided

Method
 

Preparation
  1. In a large mixing bowl, beat the butter, brown sugar, granulated sugar, and vanilla until creamy and slightly aerated.
  2. In a separate bowl, stir together the heat-treated flour, cocoa powder, and salt until evenly combined.
  3. Add the dry ingredients into the butter mixture along with the milk, mixing until a soft, cohesive dough forms.
  4. Portion the dough into 35 equal pieces and roll each into a ball.
  5. Flatten each dough ball slightly, place a Reese’s peanut butter cup mini in the center, and fold the dough around the candy until sealed.
  6. Roll once more into a smooth ball and place on a wax paper–lined tray.
  7. Chill the assembled truffles in the refrigerator for at least 30 minutes to firm the centers.
Coating
  1. Melt the white chocolate wafers according to package directions until glossy and fluid.
  2. Drop one chilled truffle at a time into the melted chocolate, lift with a fork, and tap the excess chocolate off.
  3. Return to the wax paper–lined tray to set.
  4. Place the peanut butter chips and 1/2 teaspoon shortening in a microwave-safe bowl; heat until smooth and pourable.
  5. Drizzle over the set truffles.
  6. Repeat the melting and drizzling with the chocolate chips and remaining shortening.
  7. Let the drizzles set fully.

Notes

Store at room temperature for 1-2 days or refrigerate for up to 7 days. When transporting, use a cold pack to prevent blooming.