Food recipes
Peanut Butter Cookie Dough Truffles
Peanut Butter Cookie Dough Truffles Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table peanut butter, smooth style, without sal...
Peanut Butter Cookie Dough Truffles
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
peanut butter, smooth style, without salt
sugars, granulated
sugars, brown
butter, without salt
yogurt, greek, plain, nonfat
vanilla extract
spartan, real semi-sweet chocolate baking chips,
oil, olive, salad or cooking
Directions:
Line a baking sheet with parchment paper.
Whisk the flour, baking powder and salt together in a medium bowl and set aside.
Beat the peanut butter, granulated sugar, brown sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes.
Add the flour mixture, and mix on low speed until well incorporated.
(Turn off the mixer and use your hands to help combine if needed.)
Scoop tablespoonfuls of the dough, and roll them into smooth balls.
Put them on the prepared baking sheet, and refrigerate until chilled, about 1 hour.
Melt the chocolate chips and shortening in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until the coating is smooth and thin.
Drop the chilled balls into the coating, and roll them around with a fork to fully coat.
Remove each truffle with the fork, letting any excess coating drip off, and return to the baking sheet.
(If the coating begins to harden, microwave it for a few seconds to warm it up and thin it out.)
Chill the truffles until the coating is completely set, about 1 hour.
(The truffles can be refrigerated in an airtight container for up to 5 days.)
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
peanut butter, smooth style, without salt
sugars, granulated
sugars, brown
butter, without salt
yogurt, greek, plain, nonfat
vanilla extract
spartan, real semi-sweet chocolate baking chips,
oil, olive, salad or cooking
Directions:
Line a baking sheet with parchment paper.
Whisk the flour, baking powder and salt together in a medium bowl and set aside.
Beat the peanut butter, granulated sugar, brown sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes.
Add the flour mixture, and mix on low speed until well incorporated.
(Turn off the mixer and use your hands to help combine if needed.)
Scoop tablespoonfuls of the dough, and roll them into smooth balls.
Put them on the prepared baking sheet, and refrigerate until chilled, about 1 hour.
Melt the chocolate chips and shortening in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until the coating is smooth and thin.
Drop the chilled balls into the coating, and roll them around with a fork to fully coat.
Remove each truffle with the fork, letting any excess coating drip off, and return to the baking sheet.
(If the coating begins to harden, microwave it for a few seconds to warm it up and thin it out.)
Chill the truffles until the coating is completely set, about 1 hour.
(The truffles can be refrigerated in an airtight container for up to 5 days.)