These irresistible chocolate peanut cookie truffles are a perfect holiday treat that combines the rich flavors of chocolate, toasted peanuts, and crispy cookies into bite-sized balls of pure indulgence. This no-bake dessert has become a modern Christmas classic, offering a convenient yet impressive option for holiday entertaining or gifting.
Preparation Time
- Total Time: 45 minutes
- Prep Time: 30 minutes
- Chilling Time: 15 minutes
- Yield: 24-30 truffles
Ingredients
For the Truffle Base:
- 500g (17.63 oz) plain cookies, crushed
- 120g (4.23 oz) peanuts
- 120g (3.52 oz) granulated sugar
- 3 tablespoons cocoa powder
- 250ml (8.45 fl oz) whole milk
- 150g (5.29 oz) unsalted butter
- 1 teaspoon vanilla sugar
For the Chocolate Coating:
- 160g (5.64 oz) dark or milk chocolate
- 20ml (0.67 fl oz) neutral oil
- 50g (1.76 oz) peanuts, finely chopped for garnish
Instructions
Preparing the Base Mixture
- Begin by toasting the peanuts (120g) in a dry skillet over medium heat until golden brown and fragrant, stirring frequently to prevent burning. Set aside to cool.
- In a medium saucepan, combine sugar, cocoa powder, milk, and vanilla sugar. Place over medium heat and bring to a gentle boil, stirring constantly to prevent the mixture from sticking to the bottom.
- Add the butter to the hot mixture and stir until completely melted and incorporated.
- Crush the cookies into fine crumbs using a food processor or placing them in a sealed bag and crushing with a rolling pin.
- Coarsely chop the cooled toasted peanuts.
Creating the Truffle Mixture
- In a large mixing bowl, combine the crushed cookies and chopped toasted peanuts.
- Pour the warm chocolate mixture over the cookie-peanut mixture.
- Mix thoroughly until all ingredients are well combined and the mixture is evenly moistened.
- Allow the mixture to cool to room temperature, stirring occasionally to prevent lumps from forming.
Forming and Coating the Truffles
- Once cooled, shape the mixture into uniform balls using your hands or a small cookie scoop. Place them on a parchment-lined baking sheet.
- Transfer the shaped truffles to the freezer for 5 minutes to firm up.
- Meanwhile, prepare the chocolate coating by melting the chocolate with oil using a double boiler or in 30-second intervals in the microwave, stirring between each interval until smooth.
- Remove truffles from the freezer and dip each one in the melted chocolate mixture, using two forks to ensure even coating.
- Before the chocolate sets, sprinkle each truffle with chopped peanuts.
- Allow the chocolate coating to harden completely at room temperature or speed up the process by placing them in the refrigerator.
Storage and Serving
Store these truffles in an airtight container:
- Room temperature: up to 5 days
- Refrigerator: up to 2 weeks
- Freezer: up to 3 months
Nutrition Information
Per truffle (based on 24 servings):
- Calories: 245
- Total Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 15mg
- Sodium: 85mg
- Total Carbohydrates: 28g
- Dietary Fiber: 2g
- Sugar: 15g
- Protein: 4g
Pro Tips
- Choose cookies with a neutral flavor like graham crackers or digestive biscuits for the best results.
- Ensure all ingredients are at room temperature before mixing to prevent the mixture from seizing.
- If the mixture becomes too soft while rolling, refrigerate it for 15-20 minutes to make it easier to handle.
- Adding oil to the melting chocolate creates a smoother coating that sets with a beautiful shine.
These no-bake chocolate peanut cookie truffles are perfect for holiday gatherings, cookie exchanges, or as homemade gifts. Their rich chocolate coating, crunchy peanut texture, and decadent center make them an irresistible treat that’s sure to become a holiday favorite.
