Heart-shaped chocolate cookie dough truffles with a surprise ingredient inside
To give your valentine an extra-special treat, these chocolate-on-chocolate cookie dough truffles are filled with a dollop of peanut butter.
You know when each component of a recipe is good on its own, it's really going to be great when all the ingredients are combined into one tasty morsel. Like these heart truffles, for example.
These gems are made with a layer of chocolate, a layer of chocolate cookie dough (no eggs allowed in this cookie dough), peanut butter in the middle and then another layer of cookie dough and chocolate to top it off.
Drizzles of pretty red candy melts top off these heart truffles for good measure.
The hardest part about making these is to not snack too much on the cookie dough. But no worries, there should be enough dough for the cook to perform the appropriate taste tests.
Heart-shaped cookie dough and peanut butter truffles recipe
To a large mixing bowl, add the flour, cocoa powder, malted milk powder, salt, sugar and baking soda. Stir all the ingredients together.
Add the butter, vanilla and milk. Beat until all the ingredients are incorporated.
Knead until a dough is formed, cover with plastic wrap, and set aside in the refrigerator.
For the truffles
To the heart candy mold, add a thin layer of melted chocolate (about 1/8 of an inch). Set the remaining chocolate aside for use later.
Chill in the refrigerator until the chocolate is set (about 30 minutes).
While the set chocolate is still in the mold, pack in cookie dough on top of the chocolate, in the shape of the mold, and then make a "well" in the middle for the peanut butter, leaving about 1/4 inch of space from the top of the mold (this empty space will be used to seal with more cookie dough and another layer of chocolate).
Add a small dollop of peanut butter in the "well" of the cookie dough.
Top with a thin layer of cookie dough. Make sure to pack the cookie dough tightly to the sides of the heart mold.
Top with another layer of melted chocolate, and chill in the refrigerator until the cookie dough and chocolate set (about 1-1/2 hours).
Remove each heart from the mold, and set on a waxed paper-lined cookie sheet.
On the top of each heart, drizzle the melted red candy melts. Set aside while the red drizzles set (about 15 minutes).
Serve at room temperature. Cover leftovers, and store in the refrigerator.