Peanut Butter Cookie Dough Balls
Peanut Butter Cookie Dough Balls is a gluten free and dairy free recipe with 12 servings. For 31 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 132 calories, 3g of protein, and 9g of fat. It is brought to you by Pinch of Yum. If you have vanilla, water, peanut butter, and a few other ingredients on hand, you can make it. This recipe is liked by 64 foodies and cooks. A couple people really liked this side dish. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 37%, this dish is rather bad. Users who liked this recipe also liked Peanut Butter Cookie Dough Balls, Healthy Cookie Dough Peanut Butter Protein Balls, and Peanut Butter Protein Healthy Cookie Dough Balls.
Servings: 12
Ingredients:
4 ounces chocolate
½ cup dates
¼ cup peanut butter (I used chunky natural)
½ cup peanuts (I like honey roasted)
1 teaspoon vanilla
1 tablespoon water
Equipment:
food processor
double boiler
baking sheet
microwave
wax paper
oven
baking paper
Cooking instruction summary:
Mix: Pulse JUST the peanuts in a food processor until they are broken down into fine crumbs. Add the dates, peanut butter, and vanilla to the food processor and pulse again to form a soft, sticky dough. Add the tablespoon of water if the mixture gets too sticky. For me, 1 tablespoon was just the right amount to get the mixture moving through the food processor without making it overly wet. Continue to pulse and press the mixture back down with a spoon until there are no more large pieces of dates or peanuts, and the mixture starts to stick together in one large ball.Roll: Roll small pieces of "dough" between your hands to form small balls. The dough will leave a bit of an oily residue on your hands but should stick together really easily. Place on a plate or cookie sheet lined with parchment or wax paper. Refrigerate until you're ready to dip in chocolate.Dip: Melt the chocolate very slowly (double boiler, hot oven, or carefully in the microwave) and dip each ball into the chocolate. Remove the balls with two forks and let the excess drip off. Place on wax paper or parchment paper and allow the chocolate to set. You can put them in the refrigerator or freezer to keep them cold and/or help set the chocolate.
Step by step:
1. Mix: Pulse JUST the peanuts in a food processor until they are broken down into fine crumbs.
2. Add the dates, peanut butter, and vanilla to the food processor and pulse again to form a soft, sticky dough.
3. Add the tablespoon of water if the mixture gets too sticky. For me, 1 tablespoon was just the right amount to get the mixture moving through the food processor without making it overly wet. Continue to pulse and press the mixture back down with a spoon until there are no more large pieces of dates or peanuts, and the mixture starts to stick together in one large ball.
Roll
1. Roll small pieces of "dough" between your hands to form small balls. The dough will leave a bit of an oily residue on your hands but should stick together really easily.
2. Place on a plate or cookie sheet lined with parchment or wax paper. Refrigerate until you're ready to dip in chocolate.Dip: Melt the chocolate very slowly (double boiler, hot oven, or carefully in the microwave) and dip each ball into the chocolate.
3. Remove the balls with two forks and let the excess drip off.
4. Place on wax paper or parchment paper and allow the chocolate to set. You can put them in the refrigerator or freezer to keep them cold and/or help set the chocolate.
Nutrition Information:
covered percent of daily need
