Chocolate Peanut Butter Cookie Dough Truffles

1/4 C. butter, softened
1/4 C. + 2 T. brown sugar
1 1/2 t. vanilla
1/2 C. flour
1/4 C. mini chocolate chips
1/2 C. sweetened condensed milk
3 oz. dark chocolate, chopped (or 1/3 C. semi-sweet chocolate chips)
1/4 C. peanut butter

In medium bowl, cream butter with brown sugar. Add salt, vanilla, flour, and mini chocolate chips. Beat to combine. Add 1/2 t. water to the mixture and mix well (you can add another 1/2 t. of water if needed). Grabbing finger-fuls of dough, sprinkle onto bottom of greased 9” pie plate. Set aside.


In a separate microwave-safe bowl, combine sweetened condensed milk with dark chocolate and peanut butter. Microwave in 20-second intervals, stirring after each, until mixture is melted and smooth. Pour chocolate peanut butter fudge over cookie dough bits in pie plate, and use a spatula to spread the mixture evenly. (It doesn’t have to be perfect, you’re going to roll everything into balls – this is just to try and get a relatively equal ratio of layers per truffle).


Cover pie plate & refrigerate 45 minutes, or until firm enough to shape into balls. Grabbing even fingerfuls, roll the mixture into 1” balls, then placed on waxed paper-covered baking sheets or plates. Refrigerate an additional 30-45 minutes until truffles are firm enough to handle and hold their shape.


Finish the truffles by either rolling each in unsweetened cocoa powder or dipping in a mixture of 8 oz. chocolate or vanilla bark melted with 1 T. vegetable shortening. If dipping, decorate with sprinkles as desired. Truffles can be kept at room temperature or refrigerated.

Serving Size: Makes about 2 dozen.

Number of Servings: 24

Recipe submitted by SparkPeople user C_ANEMONE.