Ingredients
Scale
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1/2 cup all-purpose flour (heat-treated)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- 8 ounces (226 g) milk chocolate or semisweet chocolate for coating
Instructions
- In a bowl, beat butter and peanut butter until smooth.
- Stir in powdered sugar, flour, vanilla, and salt until a dough forms.
- Fold in mini chocolate chips; refrigerate 15-20 minutes to firm slightly.
- Scoop and roll into 1-inch balls; refrigerate 30 minutes to harden.
- Mondry melt chocolate, dip truffles, and place on parchment until coating sets.
Notes
- Use heat-treated flour to ensure the dough is safe to eat raw.
- Chill the dough briefly for easier shaping.
- Substitute almond or cashew butter for a different flavor.
- Store leftovers in the refrigerator up to 1 week or freeze for longer storage.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle (20 g)
- Calories: 85 Kcal
- Sugar: 8 g
- Sodium: 15 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
