Prep 10 mins
Cook 3 mins
I know, I know, how many recipes for such a guilty pleasure do we need on this site? Apparently, at least one more. These were the perfect end to a very long day. You may want to add a little more sugar, as they aren't as sweet as most cookie dough truffles. But the husband and I thought they were great. (Inspired by Annie's Eats)
- 7 tablespoons butter, at room temperature
- 3⁄4 cup brown sugar, packed
- 1 1⁄4 cups all-purpose flour
- 1 cup whole wheat flour
- 1 (14 ounce) can fat-free evaporated milk
- 1 1⁄2 teaspoons vanilla extract
- 8 peanut butter cups, chopped
- 1 1⁄2 ounces dark chocolate (1 bar, chopped)
- Combine the butter and sugar in a mixing bowl and cream on medium-high speed for about 2-3 minutes. Add in the flours, evaporated milk and vanilla.
- Slowly stir in the p.b. cups and chocolate, a little bit at a time. Cover the bowl with plastic wrap and refrigerate for about an hour. (You'll want the mixture to harden enough so you can make balls.).
- Use a small cookie scoop (like an ice cream scoop) or spoons to shape the chilled cookie dough mixture into balls. Place on a wax-paper-lined baking sheet and freeze for 1-2 hours.