★★★★★

Peanut Butter Cookie Dough Truffles

Who can resist sweet bites of cookie dough filled with Reese’s pieces? Peanut Butter Cookie Dough Truffles have all the peanut butter and chocolate flavor you crave!

Homemade Truffles are easier to make than you think. My Easy Chocolate Truffles recipe can turn anyone into a homemade candy maker.

Peanut Butter cookie dough truffles: these are easy to make and so good too! tastes like cookie dough, with #reeses

Why this Recipe Works

Love cookie dough? There’s no egg in this truffle, so you can gobble as many as you like.

They truly taste like peanut butter cookie dough.

I added more Reese’s pieces because, well, I couldn’t think of a good reason NOT to. Once the peanut butter dough center is ready, I just dipped them in chocolate and added peanut butter drizzle.

These are every bit as decadent and delicious as the fanciest peanut butter cookie truffles from your favorite candy shop. Now you can make them yourself for a fraction of the cost!

Don’t forget to try our original recipe for chocolate chip cookie dough truffles next!

Ingredient Notes

  • Creamy peanut butter. We prefer regular shelf stable peanut butter in this recipe, as opposed to natural styles.
  • Mini Reese’s pieces. Look for these in the baking aisle near the chocolate chips. M&Ms baking bits can be substituted if you prefer more chocolate to peanut butter.
  • Chocolate melting wafers. I recommend a quality chocolate designed for melting, like these.
  • White chocolate. Use white chocolate melting wafers or melted vanilla bark for the drizzle.

Easy Instructions

Beat together all the ingredients for the cookie dough center. Fold in Reese’s pieces.

Scoop the cookie dough into balls and arrange on a parchment lined baking sheet. Freeze for 2 hours.

Use a toothpick to dip each truffle into the melted chocolate coating.

Stir together melted white chocolate with peanut butter. Drizzle over the truffles. Let set for about 10 minutes.

Enjoy!

Tips and Tricks

  • Don’t forget to heat treat the flour before using!
  • Store peanut butter cookie dough truffles in the refrigerator. Enjoy within 2 weeks.
  • Dip the truffles in white chocolate instead of milk chocolate for a delicious twist!
  • Keep the frozen truffle centers in the freezer until just before you’re ready to dip them. You want them to hold their shape while you coat them in the chocolate.

Recipe FAQs

Why do you have to heat treat flour first?

Heat treating kills off any dangerous microbes that might be lingering in your flour. In most recipes, the flour is heated while the dessert bakes.
Since this is a no bake recipe it’s important to take the extra step of baking the raw flour in the oven for a few minutes to make it safe to eat.

Can I use melted chocolate chips instead of melting wafers?

I don’t recommend using chocolate chips for melting. They contain added ingredients that keep the chocolate from melting and setting up smoothly.

Could I make the peanut butter cookie dough balls ahead of time?

Yes, you can make the peanut butter cookie dough balls up to 1 month ahead of time. After freezing for 2 hours, transfer them to a freezer bag. Keep frozen until ready to dip in chocolate.

More Candy Recipes

Yield: 4 dozen

Peanut Butter Cookie Dough Truffles

Prep Time 1 hour
Chill Time 2 hours
Total Time 3 hours

Delicious recipe for Peanut Butter Cookie Dough Truffles that is filled with Reese's Pieces! You are going to love these sweet bites of cookie dough!

Ingredients

For the Truffles

  • ½ cup unsalted butter, softened
  • ¾ cup light brown sugar, packed
  • ¼ cup creamy peanut butter
  • 1 cup all-purpose flour
  • ¼ teaspoon kosher salt
  • ¾ cup mini Reese's Pieces

For the Topping

  • 12 ounce chocolate melting wafers, melted
  • 2 ounce white chocolate, melted
  • 1 Tablespoon creamy peanut butter

Instructions

  1. In a mixing bowl, beat butter with brown sugar and peanut butter until creamy. Add flour and salt. Fold in the mini Reese's Pieces.
  2. Using a one tablespoon scoop, drop balls onto a parchment paper lined baking sheet. Freeze for two hours.
  3. Using a toothpick, dip each frozen truffle into melted chocolate candy coating. Tap on side of bowl to remove excess chocolate. Repeat until all truffles have been coated.
  4. In a small bowl, mix melted vanilla bark with peanut butter. Pour into a small ziploc bag and snip off the corner. Drizzle over the chocolate coated truffles. Allow to set, about 10 minutes.
  5. Store in an airtight container in the refrigerator for up to two weeks. ENJOY!

Notes

Nutrition Information:

Yield:

48

Serving Size:

1 truffle

Amount Per Serving: Calories: 109Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 31mgCarbohydrates: 12gFiber: 1gSugar: 9gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Cookie dough meets chocolate and peanut butter in this spectacular recipe. Peanut Butter Cookie Dough Truffles are easy to make and even easier to pop into your mouth!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on June 6, 2018

Comments & Reviews

  1. It’s pretty hard to beat good old chocolate and peanut butter, but I think you did it by adding the element of cookie dough. Well done! They look delicious!

  2. These truffles are full of all things good! I could use a couple to get through this afternoon!

  3. Obseeeesssed with these truffles, Aimee! Great minds must think alike — you posted these, and so did Jocelyn, and yesterday, I made a version of them to post next week. We’re on the same pb-craving brain wave 🙂

  4. I was in Bloglovin’ today and I came across both yours and Jocelyn’s recipes side by side and I was wondering if I missed the “Cookie Dough Truffle” holiday!

  5. The most difficult part of these truffles is decoration! I don’t think I would be able to finish them so nicely 😀

  6. You are the truffle queen!! And I’m the PB queen. These are perfect for me 🙂

  7. These are so pretty – in fact, ALL of them are! I just love making truffles – I hope to make these very soon.

    1. Thanks Kelli, I love truffles too!! I go in phases of fudge…then truffles…then fudge.

    1. Thanks girl. I find it funny that you made PB truffles too. can’t wait to see your version!

  8. You & Jocelyn must think alike! Haha! Now I have two options for these truffles!

  9. I am right there with you on the Reese’s addiction…I can’t stop! Not that I have tried hard to stop! I would love a bunch of these to snack on today!!!

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