Chocolate Chip Peanut Butter Cookie Dough Fudge Brownie Bites … Wait, did someone just say peanut butter, cookie dough, fudge, truffles, brownies, chocolate and chocolate chips all in one
sentence for a dessert recipe? REALLY?! Why yes, yes we sure did do that!
Chocolate Chip Peanut Butter Cookie Dough Fudge Brownie Truffles Ingredients *Fudge Brownie Recipe ingredients are separate*.
This is a double recipe to use for a large social gathering or party.
1¾ cups unsalted real butter, softened
1 cup peanut butter *Any PB brand, I use Skippy or Peter Pan
2 cups brown sugar, divided
1¼ cup granulated white sugar
2 large eggs
2 Tablespoons milk
1 teaspoon vanilla extract
5 cups all-purpose flour,
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon of kosher salt
3 cups miniature chocolate chips, divided
2 – 16 oz. packages of Candiquik or chocolate almond bark candy coating
Fudge Brownies Recipe Ingredients:
1 cup of real butter, NOT margarine
1/3 cup baking cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
4 large eggs
4 teaspoons vanilla extract
How To Make Easy Chocolate Chip Peanut Butter Cookie Dough Fudge Brownie Bites Truffles Directions:
First, you will need to make the peanut butter cookie dough. I a large bowl, cream together butter, peanut butter and both sugars. Beat in eggs. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Stir in 1 and a half cups of the miniature chocolate chips.
On a foil-lined baking sheet, drop rounded, golf ball-sized balls of dough. Freeze the cookie dough truffle balls for about an one hour to firm up. Prepare the two packages of brownie mixes and let them cool. How to make them is simple, you just combine the butter, cocoa, flour, sugar, eggs, and vanilla and then Pour in a 9 x 9 x 2 inch baking pan, bake for 25 to 30 minutes at 350 degrees. Check at 20 minutes with a knife or toothpick. When it comes out clean, the brownies are done. Do not over-bake. Cool brownies completely and then cut them into small squares, about 1-inch in size. Pick up a square and gently flatten it with your palm. Fudge brownies will flatten easily and retain their moisture so please make sure you use a fudgy brownie mix rather than a dryer cake brownie.
Place a cookie dough ball in the
middle of the flattened brownie and very gently, wrap the brownie around the cookie dough ball. If the brownie cracks, that’s okay; just kind of roll it in your fingers until the brownie completely surrounds the cookie dough. Repeat until all cookie dough balls are covered, then return to the freezer for about 30 minutes.
Prepare chocolate bark according to package instructions. Using a fork, dip each brownie truffle into the chocolate, coat completely, and allow excess to drip off. Return to the foil-line sheet and sprinkle the tops with the remaining mini chocolate chips, as a garnish. Makes approximately 38 to 40 “bites”, or cut the recipe in half and it will make about 18 to 20 bites of chocolaty peanut butter delight. If the recipe is cut in half, bake the brownies
in an 8 x 8 x 2 inch baking pan instead. IF there are any left-overs, store in the fridge or freezer, in an airtight container … which will be unlikely – hence, the DOUBLE recipe!