Thursday, June 6, 2013

Muddy Buddy Truffles

These were so messy to make.  But ended up being super tasty and worth the extra clean up.  And the powdered sugar that end up everywhere, including on my computer and my face.  I vacuumed my computer.  Then I had to wash my face for fear Dave would lick me.

But beyond that, these are so much fun.  Muddy buddies are one of those treats I keep meaning to make but just haven't.  So of course I jumped at the chance to make a truffle version.  The center is a creamy peanut butter cookie dough. Then it's dipped in milk chocolate and rolled around in powdered sugar twice for a sweet coating.

Kristan at Confessions of a Cookbook Queen is one of my favorite people to read.  She's funny, clever and makes amazingly awesome sweets and treats.  So this recipe of hers definitely made my shortlist.  The only adjustment I made was to use milk chocolate rather than chocolate chips and butter for the coating.  Maybe that's why it was particularly messy for me, but these truffles tasted amazing, so I don't mind.  I did try using a glove to coat the truffles but that ended up making more of a mess, so I trashed that idea.  However you make these, you'll love them.  Just be prepared for a little extra counter-cleaning.  And keep your electronics away from the powdered sugar. Just sayin'.

Muddy Buddy Truffles


1/4 cup butter, softened
1/4 cup creamy peanut butter
1/2 cup brown sugar
1/4 cup sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract
1 cup flour
12 ounces milk chocolate coating
1 1/2 cups powdered sugar

In the bowl of a stand mixer, or a large bowl with a hand held mixer, beat butter and peanut butter until smooth.  Add sugars and beat on medium speed until fluffy, about a minute.

Add milk and vanilla and stir to combine.  Gradually stir in flour.

Using a medium cookie scoop, scoop dough into balls and arrange on a waxed paper, parchment or Silpat lined cookie sheet.  Freeze dough balls for 30 minutes to an hour.

While dough freezes, melt chocolate in a melting pot, double boiler, or using a microwave on low power for short periods of time.

Dip each truffle into the chocolate to coat, removing with a candy dipping tool or a fork and gently tapping off any excess chocolate.  Quickly and carefully, roll dipped truffle in powdered sugar.  Transfer to lined baking sheet to set.  Note: If chocolate begins to clump or harden while you dip, reheat to melt, stirring often, before continuing to dip truffles.  

Once slightly set, roll in powdered sugar again.  Then return to baking sheet.

Chill truffles on sheet until set.  Store in an airtight container, chilled, for up to a week or freeze.

Makes 2 1/2 dozen truffles.

Happy Baking,
The Cookie Princess

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