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Monster Cookie Dough Truffles

  • Author: Elise
  • 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

Scale
  • 1/2 cup (110g) unsalted butter, room temperature
  • 1/2 cup (120g) light brown sugar
  • 1/3 cup (70g) granulated sugar
  • 3 tablespoons (40g) milk
  • 1/4 cup (72g) creamy peanut butter
  • 1 teaspoon (4g) vanilla extract
  • 1 1/2 cup all purpose flour (210g), heat treated then sifted
  • 1/3 cup (27g) old fashioned oats + additional for decoration if desired
  • 1/4 teaspoon (2g) salt
  • 1/2 cup (98g) mini chocolate chips + additional for decoration if desired
  • 1/3 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

  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle salt into the batter before adding sifted, heat-treated flour and old fashioned oats. Mix until smooth and fully combined.
  5. Add chocolate chips and mini m&ms into the batter and mix until incorporated.
  6. 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

  1. 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.
  2. 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.
  3. 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.
  4. Place the dipped truffles back in the freezer for about 10 months to fully set.
  5. 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