Monday, February 6, 2012

Peanut Butter Cookie Dough Truffles (SRC)

These gems were a huge success. 

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

28 comments:

Gretchen said...

Yum, yum, yum! PB and chocolate were made to be together...it's one of my favorite flavor combos.

Carolyn said...

Hey, what a great way to adapt my recipe for the NON diabetic or low carber. They look fantastic!

Katrina said...

Yum! What a great idea. We've seen the chocolate chip cookie dough truffles, but pb--that's new to me and such a good idea!

Lisa said...

Oh be still my sugary heart. I've gotta try these soon!

Caneel said...

I love Carolyn's blog, too! And these look fantastic!

Caneel said...

I love Carolyn's blog, too! And these look fantastic!

Cookaholic Wife said...

Oh yum! My truffles never look that pretty. I'm jealous! :)

Veronica said...

Oh, I love these! Great pick! And lovely photos! Glad I'm not the only one who's unafraid to show off my rusty baking sheets! :)

Lisa~~ said...

This looks wonderful and though I'd have to switch the recipe back to using peanut flour due to my daughter's gluten allergy, I can't wait to make them. Great SRC choice.

If you haven't already, I'd love for you to check out my SRC entry: Crunchy Fudgy Heart Bites

Lisa~~
Cook Lisa Cook

Charlotte + Jade said...

These look AMAZING and so easy. Love the step-by-step pictures.

Please check out fashionwaffle.blogspot.com!

Charlotte @ fashionwaffle

Sara said...

Oh wow, these look incredible! Chocolate and peanut butter really is the best ever combination. :)

Mary said...

Ginny, Your blog never ceases to put a smile in my heart and sometimes it even overflows to a giggle! Thank you!

Noelle said...

Yummy! I am going to have to make these as soon as I am done with my Trader Joe's peanut butter cups!

Lorene (just Lu) said...

These look delicious! I laughed at your commentary about taking photos of things in bowls, and I'm glad to know that I'm not the only one with rusty baking sheets! (That sounds like euphemism for a terrible physical ailment... :)

Susie said...

Yum. These look fantastic...I could sort of go for one now! I love that you listen to Chopin. My mom is a pianist (not a pro) and she is amazed that I can hum all of her Chopin tunes she played when I was younger!

Allison @ Alli 'n Son said...

These sound so heavenly! Great choice for your SRC recipe. I love anything with peanut butter and chocolate.

Jayasri Ravi said...

O'O', They look so gorgeous, love the step wise clicks, Book marked!, needless to say I have to try it out!

Tessa said...

These sound a lot like Buckeyes, and if they taste anything like them, I'm sure they're great. Great job on adapting them to what you had in the house. They look delicious!

Monica @ TheYummyLife said...

Fantastic photo tutorial. These look delicious!

Erin Slocum said...

These look so yummy! I can't wait to try them. I'll have to make them gluten free again but don't have peanut flour. . . hmm. New follower as well and would love if you'd check out my blog. www.forhimandmyfamily.blogspot.com

Katherine Martinelli said...

Oh yes!! I've bookmarked this and will make is soon. Great pick! And I like the toothpicks in them too :-)

dena said...

Visiting from group D, and I am so glad I did! Your photos of these truffles look gorgeous, even with less-than-perfect pans and toothpicks. I am filing away your version to make next December when I make candy trays for hubby's business clients. Thanks!

Jennifer Sikora said...

I saw this recipe on Pinterest the other day but they had drizzled caramel all over it. YUM. Can't wait to make these.

Isabelle @ Crumb said...

I haven't had a peanut butter ball in YEARS! Mind you, mine never looked nearly as pretty as this... somehow, I can never get the chocolate coating to go on smoothly.
I may have to try out this recipe to see if I can finally make a peanut butter ball that looks as good as it tastes. :)

Susie Bee on Maui said...

Oh yes! Looks great and I'm drooling thinking about making them. Great SRC pick.

Kim Bee said...

You got assigned the perfect blog. I adore Carolyn, she is just the sweetest lady. And these are just calling my name. Delish!

TeaLady said...

UNCLE!! I give in. These are just oo simple to pass up. And Chocolate!! And PB!!

Delishhh said...

These look AMAZING - saving for the holidays!