A bite-sized treat guaranteed to please peanut butter and chocolate lovers everywhere. These cookie dough bites are really easy to put together and there’s no egg in the cookie dough so it is absolutely safe to eat.
Made with a soft peanut butter dough that is loaded with chocolate chips and then covered in rich dark chocolate, they are a dream for those of us with a raging sweet tooth. If you love cookie dough, then you will love these Peanut Butter Chocolate Chip Cookie Dough Balls.
Adapted from one of my favourite recipes, my Peanut Butter Chocolate Chip Cookies, these truffles really are amazing. You will love their creamy texture that comes from the peanut butter and the dark chocolate coating helps to cut through the sweetness. They are also no bake, so perfect for those warm days when turning on the oven is just not an option.
I find the easiest way to get a smooth chocolate coating for truffles, is to use a cold filling and warm chocolate. For this reason, I pop the cookie dough balls into the freezer for 30 minutes. Then I melt the chocolate over the stove, so I can keep the chocolate bowl sitting over the warm water even after it has finished melting.
This helps to keep the chocolate nice and loose. Just be sure to use good quality melting chocolate if you can. And make ’em small because they will disappear in a flash!
Peanut Butter Chocolate Chip Cookie Dough Balls
Makes approximately 24-26 balls
100 grams (1/4 cup + 3 tablespoons) unsalted butter, room temperature
1/2 cup brown sugar
1/4 cup caster sugar
1 teaspoon vanilla extract
1/4 cup smooth peanut butter
1 cup plain flour
1 or 2 teaspoons milk
1/2 cup milk chocolate chips
250 grams (1 and 2/3 cups) of dark chocolate melts
2 or 3 tablespoons of smooth peanut butter for drizzling
Line two baking trays with baking paper and set aside. Roughly chop the butter into chunks and place in a large mixing bowl, along with the sugars. Using an electric beater, cream the butter and sugar until combined. Add the vanilla and beat for 30 seconds or so, until smooth and creamy. Then add the peanut butter and the flour and stir with a wooden spoon. If the mixture is a little dry, add the milk, one teaspoon at a time, until the dough reaches your desired consistency (I just used one teaspoon of milk). Stir in the chocolate chips.
Using your hands, roll the dough into small balls and place onto the prepared tray. Continue with all the dough until you have around 24-26 balls. Gently cover the balls with plastic wrap and then place in the freezer to chill for 30 minutes.
Meanwhile, melt the dark chocolate over the stove by placing a saucepan on a medium heat with a few inches of water in the bottom. Place a heatproof bowl over the top, ensuring the bottom of it does not touch the water. Pop all the chocolate melts in the bowl and gently stir until fully melted. Once the chocolate is smooth and glossy, remove the saucepan (bowl and all) from the stove and keep the bowl sitting on top of the saucepan. The warm water underneath will ensure the chocolate stays smooth and loose.
Next its time for dipping. Grab a cookie dough ball from the freezer, just one at a time, and pop it into the chocolate. Swirl it around until it is fully coated and then gently lift it out with a fork. Give it a little shake to remove the excess chocolate and then pop it onto the second prepared tray. Continue to do this with all the balls, then place them into the fridge to set for 10 minutes. Decorate however you wish – I melted a little bit of extra peanut butter in the microwave and drizzled it over the balls using a spoon. Enjoy!