You know when you're making chocolate chip cookies and you can't help but sample the dough?
Again. And Again. And Again.
Yeah, so do I. So I gave you something a little better to munch on. Peanut Butter Covered Chocolate Chip Cookie Dough Truffles a.k.a the longest name you'll probably ever see. (Anyone have a better name?)
And there is no baking! Which is good for where I live considering tomorrow is the first day of spring! Except, for the past couple weeks, the weather has been perfectly springy here. Whatever the case, if you don't want to turn on the oven, this recipe is for you! No baking, just melting and mixing :)
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| Step 2... you could also just eat it in this step, I wouldn't wait either :) |
Ingredients:
3/4 cup salted butter (room temperature)
1 1/4 cup light brown sugar
1 tablespoon milk
1 tablespoon vanilla extract
1 half banana (mashed)
1 1/4 cup flour
1 half bag of semi sweet chocolate chips
For Covering:
2 bags of Reese's peanut butter chips
3-4 tablespoons of Crisco shortening
1. In a large bowl, cream together brown sugar and butter. Mix in flour, milk, vanilla, and banana. Fold in half a bag of chocolate chips.
2. Roll dough into balls and place on cookie sheet. Place sheet in freezer for an hour or more.
3. After an hour or more, melt your peanut butter chips in a double boiler (or in a microwave but a double boiler works better.) Add in two tablespoons of Crisco shortening to make the consistency runnier.
4. Line a separate cookie tray with parchment paper. Once the peanut butter chips are melted, remove from heat and start to cover balls by using a toothpick or fork. Once you are halfway through the tray, you may want to add another tablespoon of shortening in so your coating is not too thick. Same applies when 1/4 of the tray is left (use your own judgement.) Place coated truffles on the parchment tray. Once all are coated, put the tray in the fridge to cool. When ready, remove and enjoy!
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