A hidden candy inside these Chocolate Peanut Butter Cup Cookie Dough Truffles will surprise everyone. These bite sized cookie dough truffles are easy to make and safe to eat.
Everyone should have an easy no bake dessert that is easy to make when you need a sweet treat. Some days just call for bowls of Edible Cookie Dough. Other days call for peanut butter cups straight from the bag.
Then there are days that you put the two together and realize that these are your new favorite treat!
Trust me and share these cookie dough truffles with a friend because they are very dangerous to be around. I may have eaten more than I should have…
This week I just have not been able to get back into a baking mood, so these no egg cookie dough truffles were the perfect answer to ease back into the kitchen.
At first I was just going to make a batch of these Peanut Butter Cookie Dough Truffles. But then all I could think about was chocolate cookie dough, so I had to change it up.
Then I opened the door to the cupboard and saw a bag of peanut butter cups that started to talking to me. I had to listen to the candy voices. They get me every single time.
Chocolate and peanut butter…it is a match that just cannot be equaled. Ever!
I decided to dip the peanut butter cup cookie dough truffles in melted white chocolate. But feel free to use whatever flavor you like or have on hand.
Using all chocolate would make these death by chocolate truffles! Oh, yeah!
How to make Chocolate Peanut Butter Cup Cookie Dough Truffles:
- Beat softened butter, sugar, and vanilla until creamy. (full recipe at bottom)
- Mix together flour, cocoa powder, and salt and mix into butter mixture slowly.
- Add milk a little at a time until a soft dough forms.
- Roll into 35 even balls. Flatten slightly and wrap each one around a peanut butter cup mini.
- Place on a wax paper lined tray and refrigerate for at least 30 minutes.
- Drop chilled cookie dough truffles one at a time in melted white chocolate. Lift out with a fork and tap off excess chocolate.
- Place on wax paper to set. Drizzle with melted chocolate and peanut butter chips.
The extra melted peanut butter and chocolate on top isn’t necessary, but it makes them pretty and hides the toothpick holes. Plus, who is going to argue about more chocolate. Am I right?
Is edible cookie dough safe to eat?
As long as your cookie dough is made without eggs and with heat treated flour, it is completely safe to eat. So go ahead and indulge in a few cookie dough bites.
Heat treated flour:
- Buy – You can buy bags of heat treated flour to use in no bake desserts.
- Oven – Spread the flour evenly on a baking sheet. Heat at 350 degrees for 5 minutes. Cool before using.
- Microwave – Place raw flour in a bowl in the microwave and heat for 1 minute 15 seconds, stirring after 15 second intervals.
More cookie dough recipes:
- Butterfinger Cookie Dough Truffles
- No Bake Cookie Dough S’mores
- Amaretto Pecan Cookie Dough Truffles
- No Bake Monster Cookie Dough Bites
- Funfetti Cookie Dough Ice Cream
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- 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)
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1 Tablespoon + 1 teaspoon milk
- 35 Reese's peanut butter cup minis
- 1 (10 ounce) bag white chocolate melting wafers
- 1/4 cup peanut butter chips
- 1/4 cup chocolate chips
- 1 teaspoon shortening, divided
- In a large mixing bowl, beat the butter, sugars, and vanilla until creamy.
- Stir together the flour, cocoa powder, and salt. Mix into the butter mixture along with the milk until a soft dough forms.
- Roll the dough into 35 equal balls. Flatten the dough balls slightly. Place a peanut butter cup in the center and fold the dough around the candy.
- Roll again into a ball shape and place on a wax paper lined tray. Refrigerate at least 30 minutes.
- Melt the white chocolate according to the package directions. Drop one cookie dough truffle at a time into the melted chocolate. Lift out with a fork and tap the excess chocolate off on the side of the bowl.Place on a wax paper lined tray until set.
- Place the peanut butter chips and 1/2 teaspoon shortening in a microwave safe bowl. Heat for 30 seconds and stir until creamy. Heat again for 15-20 seconds if needed.
- Spoon the melted peanut butter chips into a plastic baggie with one tip cut off. Drizzle over the tops of the cookie dough truffles.
- Repeat these steps with the chocolate chips and 1/2 teaspoon shortening. Let set.
- Store in a container on the counter for 1-2 days. Refrigerate in a sealed container for up to 7 days.
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Nutrition Information:Yield: 35 Serving Size: 1
Amount Per Serving: Calories: 109Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 38mgCarbohydrates: 13gFiber: 1gSugar: 8gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The post for Chocolate Peanut Butter Cup Cookie Dough Truffles was first published August 3, 2013. The photos and post were updated and republished January 7, 2021.