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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.