Peanut Butter Cookie Dough Truffles (SRC)

These gems were a huge success. 

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And I didn't even have to turn on the oven.

Which, considering the oven fire I had two weeks ago, is a very good thing.

This month for the Secret Recipe Club, I was assigned to the wonderful blog All Day I Dream About Food.  Carolyn, the authoress, is a stay-at-home mom of three who spends her days with comic book clouds of recipe concoctions floating over her head (that's my mental image, not hers!  I really like her blog title.) 

Carolyn was diagnosed with pre-diabetes in 2010.  At that time, her food blog took on, as she says, new purpose and direction because she had to go low-carb.  She gives great information about the sweetener she uses (erythritol) here.   Many of the recipes on her blog are low-carb and/or gluten free.  

Carolyn has had two recipes featured on Glamour.com (Garam Marsala Eggplant Chips and Banana Oat Bars), and her Chilled Guacamole Soup was featured in Women's Health magazine.  She even has a cookbook!  

When I came across Carolyn's Peanut Butter Truffle recipe, I realized that by substituting just a few of her ingredients*, I could make it that very afternoon.  Without waking the kids from their naps and going to the store.  Three cheers for that!

So....here's how to make the little lovelies. 

Begin by melting peanut butter (preferably natural) and butter together. 

Until it looks about like this.

Then add 1/4 cup sugar...

(Again:  this is where Carolyn added erythritol and stevia...please look here for her original low-carb recipe).

Add a bit of vanilla.

 And stir.  Reflect on how terribly difficult it is to photograph anything in a bowl.
(This looks sick, I know.  Just roll with me here.)

Now add 3/4 cup of flour. 

I was adapting the recipe as I prepared it, 

so I only added 1/4 cup of flour at a time.  

(This is where Carolyn added peanut flour to make the truffles gluten-free.)

Here I am adding the second 1/4 cup of flour...

Getting thicker...

One more quarter-cup should do the trick.

(Carolyn used 3/4 cup peanut flour; I used 3/4 cup all-purpose flour.)

Perfect. 

Just the right consistency for rolling into a ball. 

Scoop up about 1/2 a tablespoon.  

(I yielded 18 truffles using this measurement; next time I'll make each truffle a bit smaller.)

Roll into balls and place on a parchment-lined baking sheet.

And freeze for about an hour to set.

(Is anyone else showing you blurry photos of their rusty baking sheets and dirty freezer shelves?  

 Let it be known: I'm a woman of immoderate imperfection.)

Now on to the coating.  

Over LOW heat, melt together chocolate and butter.

Stir constantly.  You will cry if it burns. 

Remove the peanut butter balls from the freezer.  

Pierce them with a toothpick, and dunk them in the chocolate.

Place truffles back on the parchment-lined baking sheet.

Refrigerate the truffles to set the chocolate.  (About an hour.)

Someone more concerned with aesthetics would have 

removed the toothpicks before photographing. 

But they made eating the truffles fun for the kiddos (and less messy, too).

Besides, perfection will never be found in my kitchen.

Super good.  Super easy. 

Thank you, Carolyn!

(Please note:  these are not low-carb or gluten-free.  Find Carolyn's exact recipe for these beauts here on her blog.)

Here's the printable recipe. 

Peanut Butter Cookie Dough Truffles
Makes 18

Filling:
5 tbsp butter
1/4 cup peanut butter (preferably natural)
1/4 cup granulated sugar
1/2 tsp vanilla extract
3/4 cup all-purpose flour

Coating:
3 tbsp butter
1 (4 ounce) bar of bittersweet chocolate

Line a baking sheet with parchment paper.

Place butter and peanut butter in a microwave-safe bowl, and melt in 30-second increments in the microwave, stirring occasionally.

Stir in the sugar and vanilla. Add the flour in three batches, stirring to combine well each time. Dough will be quite thick.

Working with about 1/2 a tablespoon at a time, roll dough between your palms into round balls. Place on baking sheet and freeze until very firm, about 1 hour.

For the coating, melt butter and chocolate together in a small saucepan over low heat, stirring until smooth.

Using a toothpick, spear peanut butter balls one at a time and dip into chocolate. Tap lightly against the side of the pan to remove excess chocolate. Place back on parchment-lined baking sheet. Repeat with remaining balls and refrigerate until set, about 1 hour.

Recipe modified from:  All Day I Dream About Food