Chocolate Peanut Butter Cup Cookie Dough Truffles

• Condiments

  • 1/4 cup Peanut butter chips
  • 35 Reese's peanut butter, mini

• Baking & Spices

  • 1/2 cup Brown sugar
  • 1/4 cup Chocolate chips
  • 1/2 cup Cocoa powder
  • 1 1/4 cup Flour
  • 1/4 tsp Salt
  • 1 tsp Shortening
  • 1/4 cup Sugar
  • 1 tsp Vanilla

• Dairy

  • 1/2 cup Butter
  • 1 1/3 tbsp Milk

• Desserts

  • 8 oz White chocolate candy melts

Found on insidebrucrewlife.com

Description

Directions

• In a large mixing bowl, cream the butter, sugars, and vanilla. Slowly add the flour, cocoa powder, and salt. Beat in the milk until creamy.
• 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 30 minutes.
• Melt the white chocolate according to the package directions. Using a toothpick, dip each cookie dough truffle into the melted chocolate. 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 chocolate into a plastic baggie with one tip cut off. Drizzle over the tops of the cookie dough truffles. Repeat with the chocolate chips. Let set.
• Store in a container on the counter for a few days. You can also refrigerate in a sealed container for up to 7 days. Makes 35 truffles.