Monster Cookie Dough Balls are peanut butter, oat, chocolate, and M&M edible cookie dough balls dipped in chocolate and decorated as desired to create gorgeous truffles. These chocolate truffles are fun to make, incredibly delicious, and are a great no-bake treat to serve and store!
What’s in a Monster Cookie?
•creamy, smooth peanut butter
•gorgeous oat flavor from old-fashioned oats
•mini m&ms for a colorful chocolate crunch
•mini chocolate chips for extra chocolate flavor
Edible Cookie Dough Ingredients
Unsalted Butter: There’s nothing better than a cookie with a butter base! The butter will need to be at room temperature to ensure the dough comes together smoothly!
Light Brown Sugar + Granulated Sugar: The addition of both sugars creates an edible cookie dough with the perfect amount of sweetness, a gorgeous flavor, and the right texture!
Milk: Any milk of your choice will smooth out the batter while ensuring the dough is stable enough to hold its shape!
Creamy Peanut Butter: There’s a time and place for nuts, and it’s not in this dough! This dough should be smooth enough to roll into a ball and coat in chocolate, so make sure to use creamy peanut butter!
Vanilla Extract: Vanilla completes the flavor of this dough! Don’t leave it out!
All Purpose Flour (Heat-Treated): Simple, plain all purpose flour will be heat treated to make this edible cookie dough safe to eat. You’ll either microwave it in increments or pop it in the oven until it’s temperature reaches 165 degrees throughout. Read “Heat-Treating Flour” below for more info!
Old Fashioned Oats: Oats absolutely complete this cookie dough. It adds the perfect texture, a nice extra flavor, and seriously transforms the dough in the best way! Make sure to use old-fashioned oats for best results!
Mini M&Ms: Mini M&Ms add flavor, color, and texture! Using the minis rather than regular size allows the chocolate to better disperse throughout the dough.
Mini Chocolate Chips: A cookie isn’t a cookie without chocolate chips. Similar to the mini M&Ms, using the minis instead of the regular size allows chocolate flavor throughout!
Heat-Treating Flour
Heat- treating flour is the process of heating flour in order to kill off harmful bacteria. You can heat treat flour in one of two ways:
- Oven: Preheat your oven to 350 degrees Fahrenheit. Sprinkle flour evenly and thinly across a sheet pan. Once the oven has preheated, cook the flour for about 10 minutes. Stir the flour every few minutes to ensure the flour heats evenly. If you have a food thermometer, the temperature of the flour needs to reach 165 degrees Fahrenheit. If you do not, keep an eye for the flour, as it should look stiff and slightly darker in color.
- Microwave: In a medium, microwave-safe bowl, heat the flour in 45 second intervals, stirring in between each round in the microwave to ensure the flour heats evenly. This should take between 3-5 rounds depending on the bowl you use and the strength of your microwave. The flour needs to reach 165 degrees Fahrenheit.
Process
*PLEASE READ FULL INSTRUCTIONS IN THE RECIPE CARD BELOW*
- Heat-treat flour in the microwave or oven to ensure the dough is safe to eat. Refer to the section “Heat-Treating Flour” above.
- Cream butter and sugars together with an electric mixer until light, fluffy, and pale in color. Add milk, vanilla extract, and peanut butter to the dough.
- Sift the cooled, heat-treated flour into the dough along with the salt. Mix until smooth.
- Add oats, mini M&Ms, and mini chocolate chips to the dough.
- Form the dough into 1 tablespoon (35g) balls and place them on a parchment- lined baking sheet.
- Place the balls in the freezer for 20 minutes to firm up.
- Melt the chocolate down in 40 second increments, thoroughly stirring in between each round.
- Using a fork, toothpick, or dipping tool, dip the balls into the melted chocolate and place them back on the parchment before immediately decorating as desired.
- Place the balls in the freezer for 10 minutes to fully set.
FAQ
Normal cookie dough is not fully safe to eat, as both raw eggs and untreated flour are known to carry harmful bacteria. However, edible cookie dough does not require eggs and calls for heat-treated flour which makes it safe to eat!
Monster cookies are made with peanut butter, oats, chocolate chips, and m&ms.
Related Recipes
Monster Cookie Dough Truffles
- Prep Time: 1 hour
- Total Time: 1 hour
- Yield: 24 truffles 1x
- Category: Cookie Dough, Monster Cookies, Edible Dough
- Method: No-Bake
- Cuisine: American
Description
Monster Cookie Dough Balls are peanut butter, oat, chocolate, and M&M edible cookie dough balls dipped in chocolate and decorated as desired to create gorgeous truffles. These chocolate truffles are fun to make, incredibly delicious, and are a great no-bake treat to serve and store!
Ingredients
- ½ cup (110g) unsalted butter, room temperature
- ½ cup (120g) light brown sugar
- ⅓ cup (70g) granulated sugar
- 3 tablespoons (40g) milk
- ¼ cup (72g) creamy peanut butter
- 1 teaspoon (4g) vanilla extract
- 1 ½ cup all purpose flour (210g), heat treated then sifted
- ⅓ cup (27g) old fashioned oats + additional for decoration if desired
- ¼ teaspoon (2g) salt
- ½ cup (98g) mini chocolate chips + additional for decoration if desired
- ⅓ cup (70g) mini M&Ms + additional for decoration if desired
- 3 cups (540g) chocolate chips for melting and dipping
Instructions
For the Edible Cookie Dough
- Heat treat your flour in the microwave in 45 second increments, stirring between each round or in the oven, stirring the flour every few minutes for about 10 minutes. The temperature of the flour should reach 165 degrees Fahrenheit throughout. Let flour cool for at least 10 minutes before sifting and using. Read “Heat-Treating Flour” section above for more tips on heat treating.
- In a large bowl or in the bowl of your stand mixer, beat room temperature butter, granulated sugar, and light brown sugar until smooth and creamy. This should be between 2-3 minutes.
- Mix milk, vanilla extract, and creamy peanut butter into the batter until smooth. Use a rubber spatula to scrape down the sides and the bottom of the bowl to ensure the ingredients are incorporated throughout.
- Sprinkle salt into the batter before adding sifted, heat-treated flour and old fashioned oats. Mix until smooth and fully combined.
- Add chocolate chips and mini m&ms into the batter and mix until incorporated.
- Roll balls into about 1 tablespoon-sized balls, about 35g of dough per ball. Place the balls on a parchment-lined plate or baking sheet. Freeze the balls for 20 minutes before moving forward to allow the balls to firm up.
For Assembly and Decoration
- Melt chocolate in the microwave in 30 second increments, heavily stirring between each round. You can also melt chocolate over a double boiler for more even heating.
- Dip a dough ball into the chocolate. You can use a toothpick, a spoon and fork, or a dipping tool. Try to let excess chocolate fall off of the ball before transferring to a clean, parchment-lined baking sheet or plate.
- If you would like to add toppings, do so immediately while the chocolate is still wet. If you wait to add toppings after dipping multiple balls, the chocolate will likely be too hard. Repeat the process for the remaining frozen dough balls. If you notice the balls becoming less firm, pop them back in the freezer for about 5 minutes.
- Place the dipped truffles back in the freezer for about 10 months to fully set.
- Store truffles in the fridge for up to 5 days or in the freezer for up to 2 months in an airtight container.
Keywords: Monster Cookies, Monster Cookie Dough, Cookie Dough, Edible Cookie Dough, Chocolate Truffles
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