Peanut Butter Cookie Dough Truffles

Name: Peanut Butter Cookie Dough Truffles
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 3/4 cup of all purpose flour; 1/4 cup of maple syrup; 2 tbsp of melted coconut oil; 1 tbsp of vanilla extract; 2 tbsp of peanut butter; 2-3 tbsp of dark chocolate chunks; 1/4 tsp of sea salt; 1/4 cup of dark chocolate chunks, melted; 1/2 tsp of coconut oil

Desserts

Say hello to your new favorite treat. Edible Peanut Butter Cookie Dough Truffles are full of flavor and are a nice twist to regular peanut butter cookies! They are made with simple ingredients, and take under twenty-five minutes to make and chill, with no baking involved. These truffles are filled with delicious edible peanut butter cookie dough and are covered in rich, dark chocolate with sprinkles on top!

Peanut Butter Cookie Dough Truffles

I love edible cookie dough, and I am always searching for a new way to make it better. I recently made a edible pumpkin cookie dough (click here) and it left me craving more. So, I could not stop myself from making these delicious peanut butter cookie dough truffles!

These peanut butter cookie dough truffles perfectly harmonize the flavors of the nutty, yet sweet, peanut butter mixed with rich dark chocolate. They are filled with chunks of chocolate, and topped with sea salt and sprinkles (which are optional!).

The best part about these truffles is that they are no bake and one bowl. They could not be easier! You will enjoy how easy they are to make, and how quickly they can be assembled! These truffles are perfect for a last minute treat!

Ingredients for Peanut Butter Cookie Dough Truffles

Peanut Butter. I used my homemade peanut butter recipe for this recipe, but you can use any natural peanut butter. When I do buy peanut butter, I love Justin’s.

Flour. I used all purpose flour. You may use whole wheat flour or gluten free. If you use coconut flour or any other specialty flour, you may need to use more liquid, as it as a higher absorption rate.

Maple Syrup. I do not like to add refined sugar to most of my dessert recipes, so I use maple syrup as an alternative. You may also use honey if you are not vegan.

Coconut Oil. I used this as the binding agent for the truffles. You may sub regular vegan butter for this.

Vanilla Extract. This adds a nice flavor to it!

Dark Chocolate. The dark chocolate adds a strong, rich flavor to the truffles. If you are not plant based, you can sub milk chocolate. I am unsure how white chocolate would taste.

Sea salt. This is optional, but I highly recommend! I like a little salt in my cookies.

Steps to make Peanut Butter Cooke Dough Truffles

These truffles are so simple! You simply heat up the peanut butter and coconut oil in a bowl until it is melted then add in the maple syrup, vanilla syrup and flour. Mix until it is combined and it turns into a nice dough (similar to regular cookie dough), then fold in the chocolate chunks. You place them in the freezer for 5 minutes to chill. While they are chilling, you melt the chocolate for the coating in the microwave. One the balls are slightly chilled, you will dunk them into the melted chocolate to coat them with a chocolate shell. There is an option to sprinkle with sprinkles! Let them sit for 15 minutes for the chocolate to harden.

Storing the Truffles

Store these truffles in an air tight container in the fridge. Be sure to remove them 15 minutes before eating to allow them to soften up. The coconut oil causes them to harden in the fridge. They will stay good for 7-10 days.

FAQ

May I use almond flour or coconut flour? Yes, you may use an alternative to regular flour. Coconut flour has a higher absorption rate, so you will need to add more liquid (I would add more maple syrup). If you are using almond flour, you most likely will need to add more coconut oil for binding. I have not test either, but start with the ingredients as listed, then go from there. If a dough is not forming, you will need more coconut oil or maple syrup.

May I use something different than coconut oil? Yes, you may use vegan butter for 1-1 swap.

I am allergic to peanuts, may I use a different nut butter? Absolutely. Swap it for almond butter, sunflower butter or any other butter for a 1-1 swap.

My recipe did not form a dough, why? This could be due to multiple things, but the first thing that may be an issue is the oil in your nut butter. If you have absolutely no oil in it, you may need to add extra coconut oil. The peanut butter I use did contain oil.

The truffle melted, why? These truffles are made with ingredients that can melt if you are in a warm area. That is why you must keep them chilled until you are ready to eat them. Place them in the freezer to chill up again.

My truffles a rock hard, what can I do? You must let them sit for 15 minutes (unless you are somewhere very warm) to allow them to soften after taking them out of the fridge. The coconut oil makes them hard.

Craving more sweets?

I always am too! Check out my edible pumpkin cookie dough recipe here, my vegan s’mores recipe here and my Halloween bark here.

Did you make this recipe?

I am so delighted you did! Please leave me a review below to encourage me in the future and help me improve. Also, please be sure to tag me on social media (@peachhtreee) and hastag #peachhtreee!

Peanut Butter Cookie Dough Truffles

Recipe by ChelseaCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Chilling time

minutes

Calories

110

kcal

Edible Peanut Butter Cookie Dough Truffles are full of flavor and are a nice twist of regular peanut butter cookies! They are made with simple ingredients, and take under twenty-five minutes to make and chill, with no baking involved. These truffles are filled with delicious edible peanut butter cookie dough and covered in rich dark chocolate with sprinkles on top (which are optional).

Ingredients

Cookie Dough
3/4 cup of all purpose flour
1/4 cup of maple syrup
2 tbsp of melted coconut oil
1 tbsp of vanilla extract
2 tbsp of peanut butter
2-3 tbsp of dark chocolate chunks
1/4 tsp of sea salt
Chocolate Shell
1/4 cup of dark chocolate chunks, melted
1/2 tsp of coconut oil

Directions

Place coconut oil and peanut butter in a microwave safe bowls and microwave for 30-60 seconds, until both are melted.
Once melted, whisk together then add in maple syrup and whisk again. Add in flour, vanilla extra and sea salt. Whisk until a dough forms.
Once dough has formed, fold in chocolate chunks.
Using your hands, roll the dough into 9 balls. Place on a tray or plate then place them in the freezer to chill for 5 minutes.
Place ingredients for the chocolate shell in a microwave safe bowl and microwave for 30-60 seconds until melted.
Remove cookie dough balls from the freezer and dip into melted chocolate, ensuring they are fulling coated. Place on drying rack and allow to cool for 15 minutes. While the chocolate is still wet, you may place sprinkles on top of the truffles or extra sea salt.
Store in an air tight container in the fridge. Be sure to remove from fridge 15 minutes before eating to allow them to soften. Enjoy!

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Never miss a recipe!

Tropical Candy Corn Cocktail

Cocktails

Tropical Candy Corn Cocktail Inspo

Spooky is my middle name in the fall. I usually make cocktails that pair with the seasons flavors, but sometimes I need tropical. Hence, this tropical drink! I want to imagine myself drinking this on a spooky tropical island.

Another thing I love about Halloween is the colors — I absolutely love the candy corn colors of Halloween. But candy corn, believe it or not, is not vegan! Darn gelatin (which, if you want a vegan gummy bear recipe, click here).

This drink inspo is basically the colors of Halloween with the love of tropical flavors!

Tropical Candy Corn Cocktail standing alone — Tropical Candy Corn Cocktail

Ingredients for Tropical Candy Corn Cocktail

Rum. We used white rum as a base for this drink. Specifically, we used Flor De Cana which is the rum I fell in love with when I volunteered in Nicaragua during law school. Any white rum will work though!

Pineapple Juice. This is for the yellow layer of the drink. We used no sugar added canned pineapple juice from Dole.

Orange Juice. This is for the orange layer. Be sure to buy one that is not pulpy or full of sugar! You could also use Mango juice if you want to brighten up the orange a bit!

Coconut Cream. The top, white layer is made from canned Coconut Cream. It adds a nice, creamy flavor to it! You could also use banana. Be sure to use the watery part of the cream, not the thick top.

Ice. To make it frozen!

Halloween Sprinkles. Optional for garnish.

Materials Needed to Make Tropical Candy Corn Cocktail

You will need a blender for this recipe! I used my Ninja, but any blender works! You will also need two cups to serve this in.

Two glasses of the candy corn tropical cocktail — Tropical Candy Corn Cocktail

Steps to make this drink

It is so easy to make this drink! You throw in each juice, rum and ice into the blender (separately so you do not combine the colors). You first start with orange juice, ice and rum, blend it up then pour into the bottom of your cup. You repeat the same steps with the pineapple juice then the coconut cream. If you are garnishing the cups with sprinkles, be sure to do so prior to pouring in your cocktail.

If you are garnishing the cups, place the sprinkles into a shallow bowl. Then, rub a cut open lime on the rim of your cup, then dip cup, rim side first, into the cup with the sprinkles. You may need to swirl it around a little to get a good stick!

Storing

This is a tough one. If you absolutely need to store this, I suggest that you blend the ice and juice and store it in the freezer then add in the rum after. Also, make sure to separate each flavor!

Questions?

May I use dark rum instead of white? Yes, you totally can! Be careful with your white layer though.

May I use fresh fruit? Yes, but you may need to add a little water into the mix of the fruit and ice so it is not too thick to drink.

May I use coconut water instead of coconut cream? You can, but it wont be white, it will be clear. You will also loose some of the creaminess. Coconut water does taste great.

May I use coconut milk? I have yet to try that, but I imagine you can. The drink will not be as flavorful though.

Does it need to be frozen? Yes, or your layers will combine.

Can I sub mango juice for orange juice? Yes, 110%. It is delicious.

My drink is too watery and is combining, why? Add more ice! It may be warm where you are or your glass may be warm, which is heating up the liquid and causing it to melt, and therefore, combined.

I used the top of the coconut cream by accident and now it is acting like whip cream, how do I fix it? Add some water in slowly and blend.

Do you like it spooky?

Me too! Check out my other spooky dessert, my vampire donuts, my bark bars, my vegan gummy bears and my spooky drinks, including my Drunk in the Graveyard Martini (a play on dirt pie) and my Bloody Mimosa.

Did you make this drink?

Thank you so much! I am so happy you did. Please leave me a review below, and please tag me on social media (@peachhtreee) and hashtag #peachhtreee! Thank you!

Tropical Candy Corn Cocktail

Recipe by ChelseaCourse: DrinksCuisine: AmericanDifficulty: Easy

Servings

2-3

servings

Prep time

minutes

Cooking time

minutes

Calories

110

kcal