Peanut Butter Cup Cookie Dough Balls |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 60 |
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I know, I know, how many recipes for such a guilty pleasure do we need on this site? Apparently, at least one more. These were the perfect end to a very long day. You may want to add a little more sugar, as they aren't as sweet as most cookie dough truffles. But the husband and I thought they were great. (Inspired by Annie's Eats) Ingredients:
7 tablespoons butter, at room temperature |
3/4 cup brown sugar, packed |
1 1/4 cups all-purpose flour |
1 cup whole wheat flour |
1 (14 ounce) can fat-free evaporated milk |
1 1/2 teaspoons vanilla extract |
8 peanut butter cups, chopped |
1 1/2 ounces dark chocolate (1 bar, chopped) |
Directions:
1. Combine the butter and sugar in a mixing bowl and cream on medium-high speed for about 2-3 minutes. Add in the flours, evaporated milk and vanilla.
2. Slowly stir in the p.b. cups and chocolate, a little bit at a time. Cover the bowl with plastic wrap and refrigerate for about an hour. (You'll want the mixture to harden enough so you can make balls.).
3. Use a small cookie scoop (like an ice cream scoop) or spoons to shape the chilled cookie dough mixture into balls. Place on a wax-paper-lined baking sheet and freeze for 1-2 hours.
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