Before I start, wasn’t Adele just amazingggggggggggg last night at the Grammys? I love her!
For the longest time I was intimidated to make truffles at home, but after watching my favorite chef, Ina Garten, on The Barefoot Contessa, the entire process was made a lot easier.
I decided to work on a recipe where I used more healthy fats, such as peanut butter. I also wanted that cookie dough flavor, and so I added a little butter, and other goodies.
This recipe is an original and contains only 2 tablespoons of butter which is pretty decent compared to the usual stick or more. By no means am I claiming my version is super healthy, but it is much lower in fat compared to the real deal.
My husband loved these so much and rated them before I could even ask. He described these as moist, gooey, cookie doughy, and just perfect. He ate all the leftovers and then asked me to make them again. I will, I will.
My friend, Jhiane, said they tasted amazing and looked very professional, however she would have preferred Milk Chocolate over Dark Chocolate. Personally, my preference is dark chocolate, but for those of you who prefer even sweeter desserts, you can use Milk.
And now the best part about these truffles, there is barely any prep work involved, and they are no bake, as all truffles usually are.
So what are you waiting for, make these delicious truffles for your sweetheart this Valentine’s Day!
They’ll love you for it.
NUTRITION: Peanut Butter is an excellent source of Protein, however since it is high in fat (good fats), it must be eaten in moderation. Although high in fat, Bittersweet Dark & Semisweet Chocolate are good for you and contain Antioxidants – the darker, the better for you. Whole Wheat Pastry Flour is a good source of Protein and Fiber.
MODIFICATIONS I MADE:
- an original recipe that contains much less saturated fat than other Peanut Butter Chocolate Truffles.
APPROXIMATE NUTRITION PER SERVING (yields 17 truffles)
- Calories: 149 cals
- Fat: 9.8 g
- Saturated Fat: 2.2 g
- Carbs: 19 g
- Protein: 2.5 g
- Fiber: 1 g
PEANUT BUTTER COOKIE DOUGH CHOCOLATE TRUFFLES (REDUCED FAT)
~ yields 17 truffles
for the dough:
- Unsalted Butter – 2 tbsp (room temperature)
- Peanut Butter & Company’s The Bees Knees – 1/2 cup (or use your favorite all natural brand)
- Brown Sugar – 1/4 cup
- White Sugar – 2 tbsp
- Milk 1% Low Fat – 1 tbsp
- Vanilla Extract – 1 tsp
- Whole Wheat Pastry Flour – 1/4 cup
4. Combine until well incorporated.
5. Add milk and vanilla extract. Combine.
6. Add the whole wheat pastry flour.
7. Combine and this is what you should have.
8. Now shape the dough into balls and place them on parchment paper. Place them in the refrigerator for about 15 minutes so they firm up.
9. In the meantime, setup a double boiler on low-medium heat with 1 cup of chocolate chips (I used 2/3 cup bittersweet and 1/3 cup semisweet).
10. Add a dough ball to the melted chocolate.
11. Coat the ball well.
12. Set the truffle on parchment paper.
13. Once they are all done, wait for them to harden.
14. This is what you should have in about 10-15 minutes. I then placed the truffles in the refrigerator for about 1/2 hour.;
15. So good, and easy to make for Valentine’s Day!!!!!!
These Peanut Butter Cookie Dough Chocolate Truffles are seriously good. You will NOT be disappointed. If you want to reduce the fat even further, go ahead and lower the butter by 1 tablespoon, or simply remove all the butter. This will definitely affect the taste and texture slightly, but I’m sure it will still taste good. I strongly suggest using a good quality peanut butter that you love, however be careful with the level of sweetness since most peanut butters are already pretty sweetened. In addition, if you use a peanut butter without any sugar, then you will most likely need to add additional sugar to this recipe.
TELL ME: Do you celebrate Valentine’s Day or do you think it’s just a marketing scam? If you are celebrating, are you making anything at home?