Chocolate Covered Cookie Dough Balls

Eating these cookie dough truffles is like throwing a giant party for your taste buds. Chocolatey, peanut buttery, and full of fun, this may just turn into your favorite dessert!

Course Dessert

Cuisine American

Keyword cookie dough balls, cookie dough bites, cookie dough truffles

Prep Time 15

Total Time 16

Servings cookie dough balls

Calories 469kcal

Author Michelle Cehn and Toni Okamoto

Equipment

electric hand mixer

Ingredients

1 cup vegan butter softened
1 cup granulated sugar
1 cup packed brown sugar
¼ cup plain applesauce
¾ cup peanut butter
2 teaspoons vanilla extract
3 cups all-purpose flour heat treat before using, see notes
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
2 cups dairy-free chocolate chips

Instructions

Make the cookie dough by creaming together the vegan butter, granulated sugar, and brown sugar using an electric mixer. Then mix in the applesauce, peanut butter, vanilla extract, and salt.
Dissolve the baking soda in hot water, then add it to the batter. Mix in the flour and stir until a dough forms.
Shape cookie dough into 1-inch balls and place on a parchment-lined baking sheet.
Freeze for 1 hour.
Melt chocolate using a double boiler or microwave.
Using two forks, dip each peanut butter ball into chocolate and spin to coat. Work fast because the chocolate hardens.
Place on a baking sheet and freeze until ready to serve.

Notes

How to heat treat flour to be safe for consumption:

1. Microwave approach: Place the flour in a generously sized microwave-safe bowl and heat it at full power for 1 1⁄2 minutes, pausing at 30-second intervals to stir thoroughly.

1. Oven method: Alternatively, employ this method by preheating your oven to 300 degrees Fahrenheit (150 degrees Celsius). Spread the flour evenly on a baking sheet lined with parchment paper or a reusable silicone baking mat. Bake for 5 minutes, ensuring to stir thoroughly halfway through.

1. Stovetop instructions: Preheat a large skillet on your stovetop over medium heat. Add the flour, and stir constantly for 5 minutes.

Storage:

For short-term storage, keep your vegan cookie dough bites in an airtight container at room temperature for a day or two or in the refrigerator for up to a week.

For longer storage, freeze on the baking sheet, then transfer to a freezer-safe bag or container. When ready to enjoy, simply let them thaw in the refrigerator or at room temperature for a few minutes.

When storing in containers, layer the cookie dough balls with parchment paper to prevent them from sticking together. This makes it easier to grab a few at a time without any fuss.

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