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
- 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
- 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.
- Add in brown sugar, powdered sugar, and vanilla and mix until smooth.
- Add oats and mix well to combine.
- 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.
- Using a 2 tsp. cookie dough scoop, scoop out truffle centers onto a parchment or foil lined cookie sheet.
- Roll the centers in your hands to make smooth balls.
- Place in freezer for 1 hour to chill and firm up.
- 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.
- 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.
- Chill in fridge until the chocolate has set, or store in freezer.