Chocolate Chip Peanut Butter Cookie Dough Truffles

Can you imagine anything better?? Peanut butter cookie dough, studded with chocolate chips, rolled into a ball and dunked in chocolate. There's a crisp chocolate shell, and that peanut buttery middle, it melts like butter on your tongue. I took one bite and was like, "Oh my God". I actually said that out loud.

I'm not joking - these are insane. And it takes a lot to WOW me these days. Plus, these are NO BAKE, so there's no waiting around for that buttery, sweet pleasure. It's almost instant.

Want to make a pretty presentation? Use a fork drizzle a little extra chocolate over the top of the truffles after they've been dunked.

Want gluten-free truffles? Substitute ground oats for the all-purpose flour.

Want vegan truffles? Replace the butter with vegan butter.

Chocolate Chip Peanut Butter Cookie Dough Truffles

5 tablespoons unsalted butter, softened
1/3 cup smooth peanut butter
1/3 cup packed light brown sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
Pinch of salt
1/4 cup mini semisweet chocolate chips
For the chocolate coating:
1 1/2 cups semisweet chocolate chips
1 1/2 tablespoons shortening

In a mixing bowl, beat together the butter, peanut butter and brown sugar until light and fluffy. Beat in the vanilla. Scrape down the sides of the bowl. Beat in the flour and salt until blended. Add the mini chocolate chips and mix until just blended.
Shape the dough into balls, about 1 1/2-inches in diameter and transfer them to a foil- or parchment-lined baking sheet. Refrigerate for 30 minutes.
To make the chocolate coating, combine the chocolate chips and shortening in a small saucepan and set the pan over low heat. Cook until the chocolate melts and the mixture is smooth and glossy, stirring frequently (you can also do this in the microwave, in a microwave-safe bowl - cook on HIGH and check/stir every 20 seconds).
Dip the peanut butter balls into the chocolate, one at a time, and turn to coat.
Return the truffles to the baking sheet and refrigerate for 10 minutes, until the chocolate is set. For a pretty presentation, use a fork to drizzle the leftover melted chocolate over the top of the truffles.

Makes about 20-24 truffles