If you love the taste of cookie dough, these little morsels are for you!! With peanut butter, M&M's, chocolate chips and oats, these no-bake Monster Cookie Dough Truffles always hit the spot!Jump to Recipe
Growing up, there were a lot of things my sister and I disagreed on. She loved goucho pants, I preferred flared jeans. She wanted a short, poofy prom dress, I wanted long and flowy. This list could go on and on and on!
But there were a few things we could easily agree on. We both wanted to get rid of the red shag carpet in our room (can you blame us?). We both love to dance. And if we walked into an ice cream shop with a monster cookie dough ice cream, you can bet money that's what we'd both get.
And as much as Tara and I LOVE Chocolate Chip Cookie Dough Truffles, I'm pretty sure these Monster Cookie Dough Truffles will reign supreme in her eyes!
- Salted Butter
- Creamy Peanut Butter - Don't use the "natural" peanut butter as they're usually too runny.
- Brown Sugar - Light or dark brown sugar will work great
- Sweetened Condensed Milk - Do NOT confuse this for evaporated milk. Evaporated milk will NOT work in this recipe.
- Vanilla Extract
- Quick Oats - Dry, uncooked quick oats. I don't recommend using old-fashioned oats.
- Mini Chocolate Chips and Mini M&M's - You can use regular sized chocolate chips or M&M's, but I like the minis as you get a little in every bite!
- Semi-sweet chocolate chips, chocolate almond bark or peanut butter chips, for coating the truffles
- Shortening (Crisco)
Are Monster Cookie Dough Truffles safe to eat?
Yes, absolutely!!! Most cookies have raw eggs in the dough, so there is a concern of salmonella. However, there are no eggs in this recipe, so you can toss that concern right out the window! (And toss the dough right in your mouth!) 😉
How do you make truffles look pretty?
I’ve been wondering how to get that smooth chocolate truffle look for YEARS. And by golly, I sure wish I had a silver bullet answer for ya! But since I don’t, I’ve got a few different tips for you to keep in mind that have helped me improve.
- How you melt the chocolate is extremely important. I’ve learned that if you heat it up too quickly, some of the chocolate will burn and although it may not taste any different, it will be much less shiny and smooth. Here are the two fool-proof methods I’ve found. 1. Melt the chocolate on the “melt chocolate” setting in the microwave. Be sure to stir every 30 seconds or so. And 2. Use a double boiler. Simply fill a medium-sized saucepan with an inch(ish) of water and place it over medium heat. Put a glass or metal bowl on top (making sure it isn’t touching the water) and add the chocolate. Stir frequently until the chocolate is smooth and completely melted.
- Don’t melt a ton of chocolate at a time. I like to melt a few squares of almond bark at a time, then add more when needed. I’ve found that when I use a lot, it gets hard by the time I’m done so they don’t look near as pretty toward the end.
- Move quickly! Take your time, but be ready to go when the chocolate is melted. No messin' around once the chocolate is ready or it’ll start to firm up!!
- I like to use a fork to dunk the truffles. I toss the truffle into the chocolate and then use the fork to make sure it’s fully enrobed in chocolate. Then I quickly scoop it out with the fork and tap it so some of the excess chocolate comes off, then carefully dump it onto waxed paper.
- Since mine tend to have some imperfections, I like to add some garnishes on top! For these truffles, some chopped (or mini) M&M's and a sprinkle of oatmeal do the trick!
- Practice makes....perfect? Well, not always, but it helps!
- And lastly, don’t worry if they don’t look perfect. They’re still going to taste delicious!
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