So I came across this recipe for peanut butter cookie dough truffles, and I want to make it so bad! But if I do, well, I’ll have a bunch of peanut butter cookie dough truffles staring me in the face, and I will end up screaming, “GET IN MAH BELLY!” That can only lead to bad, bad things.
I veganized the original recipe (though you non-vegan folks could just as easily use the original). Either way, SOMEBODY needs to make these!
Peanut Butter Cookie Dough Truffles
Prep Time: 15
Cook Time: 90
Adapted from (veganized!) HowSweetEats.com
Ingredients (50-60 truffles)
- 2 cups creamy peanut butter (optional: additional 1/2 cup for garnish)
- 2 cups powdered sugar
- 6 tablespoons Earth balance, softened to room temperature
- 1 tablespoon vanilla extract
- 2/3 cup crisped rice cereal
- 2 1/2 – 3 cups vegan chocolate chips or equivalent dark chocolate
Beat peanut butter andin a mixer until smooth and creamy.
Slowly add vanilla and powdered sugar. Mix until doughy consistency is achieved, adding powdered sugar by the tablespoon if necessary.
Fold in rice krispies cereal.
Roll dough into teaspoon-sized balls.
Place dough balls on a parchment-covered baking sheet.
Refrigerate for 60-90 minutes.
Melt chocolate in the microwave (stir every 15-30 seconds until melted) or double boiler.
Dip each dough ball in the chocolate until fully coated. Return to baking sheet.
Refrigerate 30 minutes, then serve.
Melt an additional 1/2 cup of peanut butter and drizzle over truffles before final refrigeration.
Store in refrigerator.