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@anhhh_77: #corlorkey #soncolorkey #hoptaccungcolorkey #xuhuong

Tạp hoá athuuu
Tạp hoá athuuu
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Wednesday 04 November 2026 17:34:03 GMT
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These bite-sized no-bake Peanut Butter Cookie Dough Truffles wrap rich, chocolate-studded peanut butter cookie dough right inside a snappy milk chocolate shell 🍪 No-Bake Milk Chocolate Peanut Butter Cookie Dough Truffles Nobody at our family movie night could resist grabbing a second truffle from the tray. Ingredients: • 1/2 cup (125 g) creamy peanut butter, plus 2 tbsp (30 g) melted for drizzling • 1/4 cup (55 g) unsalted butter, softened • 1/3 cup (65 g) packed light brown sugar • 2 tbsp (25 g) granulated sugar • 2 tbsp (30 ml) milk • 1 tsp (5 ml) pure vanilla extract • 1 cup (120 g) all-purpose flour, heat-treated • 1/4 tsp (1.5 g) fine salt • 3/4 cup (130 g) mini semi-sweet chocolate chips, divided (1/2 cup for dough, 1/4 cup for topping) • 2 cups (340 g) milk chocolate chips, melted • 1 tbsp (15 ml) coconut oil Directions: 1. Heat-treat the all-purpose flour in a microwave-safe bowl for 60 to 90 seconds (stirring every 30 seconds) until it reaches 165°F (74°C), then let cool completely to room temperature. 2. In a large glass mixing bowl, cream together the 1/2 cup (125 g) creamy peanut butter, softened unsalted butter, packed light brown sugar, granulated sugar, milk, and pure vanilla extract with a silicone spatula until smooth and glossy. 3. Pour in the cooled heat-treated flour, fine salt, and 1/2 cup (85 g) of the mini semi-sweet chocolate chips, folding firmly until a plush, cohesive, chocolate-studded golden peanut butter cookie dough forms. 💡 Tip: Let your heat-treated flour cool completely before folding it into the creamed peanut butter base, so the residual warmth does not melt the mini chocolate chips as you mix. 4. Scoop bite-sized portions of the dough with a small stainless steel scoop, roll them between your palms into smooth round balls, and place them on a parchment-lined baking sheet to chill in the refrigerator for 30 minutes until firm. 5. Stir the coconut oil into the melted milk chocolate chips until smooth and glossy, then use a fork to dip each chilled cookie dough ball into the melted chocolate, tapping off the excess against the rim of the bowl. 6. Return each coated ball to the parchment paper, immediately drizzle thin ribbons of warm melted peanut butter across the top, and press the remaining 1/4 cup (45 g) mini chocolate chips onto the wet shell before chilling for 15 minutes until set to a firm satin-matte finish. Prep: 20 mins | Cook: 2 mins | Total: 67 mins Kcal: ~215 per serving | Servings: 18 Save this easy no-bake peanut butter cookie dough truffle recipe now so you have the ultimate safe-to-eat cookie dough treat ready in your fridge 🔖 Are you team peanut butter cookie dough or team classic chocolate chip cookie dough? ⬇️ #nobakedesserts #cookiedoughtruffles #peanutbutterchocolate #ediblecookiedough #tiktokgrowthchallenge
These bite-sized no-bake Peanut Butter Cookie Dough Truffles wrap rich, chocolate-studded peanut butter cookie dough right inside a snappy milk chocolate shell 🍪 No-Bake Milk Chocolate Peanut Butter Cookie Dough Truffles Nobody at our family movie night could resist grabbing a second truffle from the tray. Ingredients: • 1/2 cup (125 g) creamy peanut butter, plus 2 tbsp (30 g) melted for drizzling • 1/4 cup (55 g) unsalted butter, softened • 1/3 cup (65 g) packed light brown sugar • 2 tbsp (25 g) granulated sugar • 2 tbsp (30 ml) milk • 1 tsp (5 ml) pure vanilla extract • 1 cup (120 g) all-purpose flour, heat-treated • 1/4 tsp (1.5 g) fine salt • 3/4 cup (130 g) mini semi-sweet chocolate chips, divided (1/2 cup for dough, 1/4 cup for topping) • 2 cups (340 g) milk chocolate chips, melted • 1 tbsp (15 ml) coconut oil Directions: 1. Heat-treat the all-purpose flour in a microwave-safe bowl for 60 to 90 seconds (stirring every 30 seconds) until it reaches 165°F (74°C), then let cool completely to room temperature. 2. In a large glass mixing bowl, cream together the 1/2 cup (125 g) creamy peanut butter, softened unsalted butter, packed light brown sugar, granulated sugar, milk, and pure vanilla extract with a silicone spatula until smooth and glossy. 3. Pour in the cooled heat-treated flour, fine salt, and 1/2 cup (85 g) of the mini semi-sweet chocolate chips, folding firmly until a plush, cohesive, chocolate-studded golden peanut butter cookie dough forms. 💡 Tip: Let your heat-treated flour cool completely before folding it into the creamed peanut butter base, so the residual warmth does not melt the mini chocolate chips as you mix. 4. Scoop bite-sized portions of the dough with a small stainless steel scoop, roll them between your palms into smooth round balls, and place them on a parchment-lined baking sheet to chill in the refrigerator for 30 minutes until firm. 5. Stir the coconut oil into the melted milk chocolate chips until smooth and glossy, then use a fork to dip each chilled cookie dough ball into the melted chocolate, tapping off the excess against the rim of the bowl. 6. Return each coated ball to the parchment paper, immediately drizzle thin ribbons of warm melted peanut butter across the top, and press the remaining 1/4 cup (45 g) mini chocolate chips onto the wet shell before chilling for 15 minutes until set to a firm satin-matte finish. Prep: 20 mins | Cook: 2 mins | Total: 67 mins Kcal: ~215 per serving | Servings: 18 Save this easy no-bake peanut butter cookie dough truffle recipe now so you have the ultimate safe-to-eat cookie dough treat ready in your fridge 🔖 Are you team peanut butter cookie dough or team classic chocolate chip cookie dough? ⬇️ #nobakedesserts #cookiedoughtruffles #peanutbutterchocolate #ediblecookiedough #tiktokgrowthchallenge
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