Monster Cookie Dough Truffles

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Big confession: I am a closeted (or maybe not so much if you know me) germaphobe.  Sending my toddler to preschool, when I had worked so hard to keep him healthy for the first 2 1/2 years of his life, almost sent me into major panic and anxiety attacks.  It felt like I was essentially putting him in a situation where he was going to get sick, for sure, all the time.  I won't say I was wrong, but it could have been worse I am sure.  I also dislike working with raw meats, hand sanitizer probably pulses through my veins (as well as my children's), and I wash my hands so many times when cooking and baking I could pass FDA inspection.

Given all this, I am sure you can guess that I would not be one eat raw cookie dough, in fact, I can't even watch someone else do it.  Then, I saw the most wonderful thing...EGG-LESS cookie dough dips and truffles!  The heavens opened up and sang.  All though I can't usually justify making cookie dough to just eat, this week is my youngest son's birthday party and I need another dessert (Ok, maybe I don't NEED another dessert for it, but really, you can never have too many).  Perfect time to make some monster cookie dough truffles ( I LOOOOVE monster cookies!).

MONSTER COOKIE DOUGH TRUFFLES

Makes approximately 50 truffles

Ingredients:

• 1/2 cup (1 stick) salted butter, softened slightly
• 8 oz. peanut butter (I used Skippy Naturals)
• 1/3 cup brown sugar, packed
• 1 1/2 cups powdered sugar
• 1 tsp vanilla
• 1 1/2 cups old fashioned oats
• 6 oz. semi-sweet chocolate chips
• 3 oz M&M candies
• 12 to 16 oz semi-sweet or milk chocolate chips

Directions:

1. In a medium bowl, using a hand mixer or stand mixer, cream together peanut butter and butter until it is smooth and lightens in color slightly.
2. Add in brown sugar, powdered sugar, and vanilla and mix until smooth.
3. Add oats and mix well to combine.
4. Place M&M's in a small bag and use a rolling pin or heavy pan to break them into smaller pieces.  Add this and the 6 oz. of semi-sweet chocolate chips to the the dough and mix well.
5. Using a 2 tsp. cookie dough scoop, scoop out truffle centers onto a parchment or foil lined cookie sheet.
6. Roll the centers in your hands to make smooth balls.
7. Place in freezer for 1 hour to chill and firm up.
8. Melt the 12 to 16 oz. of semi-sweet chocolate chips in the microwave in 30 second intervals, stirring in between until melted and smooth.
9. Using a fork, roll the chilled truffle centers in the melted chocolate.  Remove using a fork or a tooth pick and return to lined cookie sheet.  
10. Chill in fridge until the chocolate has set, or store in freezer.