I’ve created a monster.  Monster Cookie Dough Truffles, that is.  I had a hankering for Monster Cookies, but couldn’t bear to turn on the oven.  Seriously, with temps in the 90’s, who wants to turn on the oven?!  Thankfully, that heat allowed me to create these delicious little truffles.  And what a great treat they are.  All the joy of monster cookies, jammed into bite-sized truffles.  Yum.

Monster Cookie Dough Truffles            Printer-Friendly Recipe

From: Spoonful of Sugar
Makes: Approximately 20 Truffles

Ingredients

1/2 cup unsalted butter (room temperature)
1/2 cup creamy peanut butter
3 tablespoons brown sugar
3 tablespoons flour
1/8 teaspoon salt (if you use salted butter, omit this ingredient)
1/2 teaspoon vanilla
1 1/2 cups powdered sugar
1/2 cup oats
1/4 cup Mini M&Ms + extra for topping
1/4 cup mini semi-sweet chocolate chips
16 oz. Chocolate Candy Coating

Directions

In a large bowl, cream together the butter and peanut butter with a hand mixer, about 1 minute.  Beat in the brown sugar, flour, vanilla, and salt until smooth, 2-3 minutes.  Carefully mix in the powdered sugar until combined.  With a spatula or wooden spoon, fold in the oats.  Finally, stir in the mini M&Ms and mini chocolate chips until just combined.

Line a rimmed baking sheet with parchment paper or a nonstick baking mat.  Using a 1-inch cookie scoop, scoop out the dough to form balls & place on the baking sheet.  Refrigerate the cookie dough balls for at least 1 hour.

Melt chocolate candy coating according to package directions.  Chop up some mini M&Ms and set aside for topping.  Remove the cookie dough balls from the fridge.  Working quickly, one cookie dough ball at a time, coat with chocolate & place back on the baking sheet.  Immediately top with chopped up M&Ms.  Repeat process until all of the truffles are done.  Allow the chocolate to harden (either at room temperature or in the fridge).  Enjoy!

Cream together butter and peanut butter, about 1 minute.

Add the flour, brown sugar, vanilla, and salt.

Beat until smooth, 2-3 minutes.

Carefully mix in the powdered sugar.

Fold in the oats.

Dump those mini M&M’s and mini chocolate chips in!

Stir until just combined.

Use a 1-inch cookie scoop to form balls with the dough. Place on a lined baking sheet.

Pop in the fridge for a least an hour to chill. This is an important step that will allow the dipping process to be easier.

Melt chocolate coating according to package directions.

Dunk each cookie ball in the chocolate, one at a time. Work quickly, the chocolate will harden fast.

I chopped up the mini M&Ms for topping and had them ready to go.

Top each truffle with the chopped M&Ms immediately after coating with chocolate. Allow the chocolate to harden in the fridge (or at room temp if your house isn’t too hot). Enjoy!

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