Chocolate Covered Monster Cookie Truffles

monster cookie truffles

These Monster Cookie Truffles are made of edible cookie dough dipped in chocolate. They take classic Monster Cookies to an entirely new level!

monster cookie truffles

I wanted to call these Monster Cookie Balls – because that’s what they are. Balls. But it just sounded… not right. Ha. So we’re calling these ‘truffles.’

Did you make Monster Cookies when you were a kid? Do you know why they’re called Monster Cookies? Supposedly, it’s because they’re like Frankenstein’s monster – a mashup of huge proportions.

I guess.

When I was little, my brother made them, but instead of individual cookies, he made a baking pans full of bars. Then he used icing and Twizzlers Pull’n’Peel to give each bar a monster face.

I spent years – years – thinking they were called Monster Cookies because they had monster faces.

And that still makes way more sense to me than any other reason.


monster cookie truffles


Whatever the reason for their name, they’re delicious. And these truffles are even better.

I took edible Monster Cookie dough (no eggs, and the flour is toasted), rolled it into balls, and dipped each one into thick chocolate.

It’s like Monster Cookies on steroids – and I think these are going on Christmas plates this year! I’ll make them with red and green M&Ms and they’ll be perfect!

Chocolate Covered Monster Cookie Truffles
Servings: 36 servings
  • 1 c. butter, room temperature
  • 3/4 c. brown sugar
  • 3/4 c. granulated sugar
  • 1/2 c. creamy peanut butter
  • 1/2 c. quick oats (or old fashioned oats pulsed in the blender)
  • 2 1/2 c. all-purpose flour, toasted
  • 1/4 c. milk
  • 2 tsp. vanilla extract
  • 1/2 c. chocolate chips
  • 1/2 c. M&Ms
  • 1 lb. chocolate coating (almond bark or chocolate chips)
  1. In the bowl of a stand mixer, cream butter and sugars together. Add in peanut butter.

  2. Add oats, milk and vanilla, and mix briefly. Gently stir in chocolate chunks and M&Ms until thoroughly mixed.

  3. Roll into 1 inch balls and place in mini muffin cups lined with papers. 

  4. Refrigerate balls at least 1 hour or until firm.

  5. Melt chocolate coating in microwave or on stovetop. Using a fork, dip balls into chocolate. Tap fork against rim of bowl to shake off excess chocolate.

  6. Place on foil lined baking sheet to harden. Refrigerate if needed. Once hard, place back in mini muffin paper cups to serve. 

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