This recipe is sponsored by Udi’s Gluten Free, a year-long partner of Heartbeet Kitchen.
Around the holidays, buckeye balls and peanut butter kisses have always been my favorites on the cookie plate. Apparently, I have an affinity for the combination that is chocolate and nuts. You too?
These Chocolate Dipped Peanut Butter Cookie Dough Balls are your answer to a last minute treat (because shhhh…… the cookie part is store-bought!) that looks like you majored in chocolate, with their glossy coat. And a surprise center that’s extra peanut buttery, as I used crushed Udi’s Gluten-Free Coconut Peanut Butter Cookies for a little texture and sturdiness.
They’re no bake.
Four ingredients, including dark chocolate.
And sweetened just with maple syrup, rather than a boatload of powdered sugar like many recipes call for.
This variation is less aggressively sweet, with warm flavors from the cookies, and just a touch of salt. It really brings out the peanut buttery goodness!
Now, you can temper dark chocolate to make the glossy coating, with a snap that you’ll find in fancy chocolates. I’ve struggled with tempering chocolate for quite some time, and only gotten it right a few times, like with these Salty Chocolate Date Caramels. But recently I found this genius method by no other than Alton Brown that has yet to fail me. And it starts and ends with a food processor! Super easy to follow, just takes a little patience. You’ll also need a good thermometer like this one, but only need to take the temperature once.
Or, you can melt the chocolate in the microwave with a tablespoon of butter or coconut oil, and refrigerate the balls to set. They will still be delicious, but a little condensation will find it’s way onto the chocolate when they sit out.
These freeze well, just let them sit out for a half hour before eating. Perfect if you’ve got a car ride ahead for the holidays. Enjoy, friends.
Press play to watch the step-by-step tutorial for how to make this recipe!