So I’ve yet to muster the courage to reach out to anyone online regarding this whole… dating thing. I’ve had a few matches and I hoped they would contact me, but no such luck. I did have a few people message me and it made me realize one very important thing… online dating makes you incredibly picky. I feel like I become to analytical about a person’s photos and what they say in their profile and the answers to the questions. Suddenly, one thing you would completely overlook in a person becomes a glaring issue online. “Oh, he doesn’t like Led Zepplin? Forget about it. A relationship between us just would never, ever work out between us. This just screams so much about his character and what kind of person he is.”
Alright, I’m exaggerating, but not by much.
The problem with online dating is you get to know a person before you get to know them. It takes the personal side of relationships out and makes it more akin to online shopping. When you meet someone in person, you get a chance to really get to know who they are slowly and form a connection. So when these small facts about that person come up, they become so minor because you get a chance to connect. How can I connect with words and a picture when I need my instincts to help me? I need to be able to look in his eyes, smell his cologne, and hear his laughter and notice that crinkle in his eyes as he does so. I don’t know, what do you think?
I made these peanut butter chocolate chip cookie dough truffles to help me figure things out a bit. The only thing it’s done is make me want to reach for another (and another and another). They are incredibly addictive. Normally, I worry that coating the cookie dough would make the chocolate too intense, but that is not a problem here. It only makes it better. In all honesty, these truffles taste incredibly like a Reese’s Peanut Butter Cup… and not just because there is a mini peanut butter cup stuffed inside. Oh, did I forget to mention that bit of magic? Yes, peanut butter and chocolate on top of peanut butter and chocolate. Pure heaven.
Peanut Butter Chocolate Chip Cookie Dough Truffles
- ½ cup unsalted butter room temperature
- ⅓ cup granulated sugar
- ⅓ cup packed [light brown sugar]
- ½ cup creamy peanut butter
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ⅓ cup all-purpose flour
- ¾ cup chocolate chips I used a mix of mini and regular chocolate chips
- 34 mini Reese’s Peanut Butter Cups
- 8 oz semisweet chocolate melted
- Beat the butter and sugars together until light and creamy. Add the peanut butter, milk, and extract and beat until well-incorporated. Add the salt and flour and mix slowly until just combined. Fold in the chocolate chips.
- Chill the dough for about 30 minutes. This is optional, but highly recommended to make the dough easier to roll.
- Portion out one tablespoon of cookie dough. Flatten and place a mini Reese’s peanut butter cup in the middle and roll the dough around the cup. Repeat for the remaining dough and peanut butter cups.
- Coat the cookie dough balls in chocolate (I found it easiest to dip the bottom half of the cookie dough into the chocolate, place it on wax paper, and then drizzle and spread chocolate on top of the dough. Allow the chocolate to cool and harden.
- Best served cold right from the fridge (my favorite way to eat them), or room temperature.
- Store in an airtight container in the refrigerator.
- Don't forget to try my easy edible chocolate chip cookie dough.