Because why not?
This recipe has been on my to-do list for quite some time because I have exceptional priorities. Study for exams, do actual blog work that involves testing non-outlandish recipes, feed the cats, file my taxes or something of equivalent adult-level responsibility, create something that combines cookie dough and brownie batter in the most civilized way possible… you know, the usual.
This one goes out to all the snackers in search of the perfect midnight treat. Our plight has gone unrecognized for too long.
To the brave soul standing in your kitchen at 11:55 PM, unsuccessfully fighting the urge to do whatever it takes to satisfy the very specific craving for a food you haven’t decided on yet, you are one of us. Today is our day.
You long for a lick from the spoon of the batter from whatever your baking-savvy family member was making, the forbidden fruits of your youth. Except this is no time for fruit.
You pull out a bowl with the intention of making the batter of a baked good that will never see the light of the oven. You proceed to stand in front of your pantry, carefully mulling over the decision of which ingredients to use, knowing that whatever you choose will decide the fate of your midnight snack. Cookie dough or brownie batter? These are the questions that shake us to our core.
Or you can avoid making decisions like I do. I understand you and I got us covered. It’s time to throw cookie dough into brownie batter and caution out the window.
If you want to impress the heck out of your friends, this is a good way to go. They’re already psyched about the fact that you brought brownie batter to the party until they bite into one and BOOM. Cookie dough. Prepare to be even more popular than you already are.
I created both the brownie batter and the cookie dough so they wouldn’t have any eggs. Two delicious unbaked goods and zero salmonella. Score.
Plus these are stupidly easy to make, and they’re ready in 20 minutes flat.
For assembly, roll the cookie dough into small balls and flatten the brownie batter into discs that are about an inch and a half long. Then all you do is place the cookie dough balls in the center of the brownie batter discs, fold the brownie batter around the cookie dough, and press gently to seal.
This process is super simple and making treats within treats inside is very satisfying. Just be prepared to spend about 10 minutes doing this.
Or maybe make your friends work for their secret cookie dough and help roll everything up. It’ll be a fun bonding experience, especially because nothing brings people together quite like cookie dough.
You know I’m not wrong.
1/4 cup peanut butter (360) + 1/2 cup vanilla protein powder(150) + 2 tablespoons erythritol (0) + 2 tablespoons coconut flour (40) + 3/4 cup chocolate protein powder (250) + 1/2 cup powdered peanut butter (180) + 1/4 cup cocoa powder (40) + 1/4 cup erythritol (0) + 3 squares sugar free chocolate (100) / 35 = 32 calories per truffle
1/4 cup peanut butter (4g) + 1/2 cup vanilla protein powder (5g) + 2 tablespoons erythritol (0g) + 2 tablespoons coconut flour (3g) + 3/4 cup chocolate protein powder (5g) + 1/2 cup powdered peanut butter (12g) + 1/4 cup cocoa powder (4g) + 1/4 cup erythritol (0g) + 3 squares sugar free chocolate (1g) / 35 = 1g net carbs per truffle
1/4 cup peanut butter (8g) + 1/2 cup vanilla protein powder (33g) + 2 tablespoons erythritol (0g) + 2 tablespoons coconut flour (2g) + 3/4 cup chocolate protein powder (52g) + 1/2 cup powdered peanut butter (20g) + 1/4 cup cocoa powder (4g) + 1/4 cup erythritol (0g) + 3 squares sugar free chocolate (1g) / 30 = 3g protein per bite
- ¼ cup peanut butter
- ½ cup vanilla protein powder
- 2 tablespoons erythritol
- 2 tablespoons coconut flour
- almond milk
- 3 squares (3/4 ounce) dark chocolate, chopped
- In a large bowl, combine protein powder, peanut butter or powdered peanut butter, cocoa powder, erythritol, and vanilla extract and stir until completely combined. If using regular peanut butter (and not powdered), use your fingers to knead the dough, ensuring that the dry ingredients are incorporated into the peanut butter as well as possible.
- Now here comes the part where you really have to pay attention. Because protein powders vary so much in texture and ability to hold liquid, add in the almond milk one tablespoon at a time, mixing thoroughly between each addition and stopping when you've reached a cookie dough texture. Obviously you will end up using slightly more if you use powdered peanut butter instead of regular peanut butter, as peanut butter is wet but the powder is dry.
- Using a heaping ½ tablespoon measure, roll the dough into balls and flatten into disks about 1-1/2 inches long. I flatten these on a baking sheet lined with parchment paper, but do whatever is easiest for you.
- In a large bowl, combine peanut butter, protein powder, and erythritol and stir until completely combined. Add in enough almond milk so that the dry ingredients are totally incorporated. See note in brownie batter description about variation in protein powders and how much liquid to add. Stir in the coconut flour. Again, SLOWLY add in almond milk until you have a perfect cookie dough texture. Stir in chopped dark chocolate.
- Using a 1 teaspoon measure, roll the cookie dough into balls. Place a ball in the center of each brownie batter disk, fold the brownie batter around the ball, and press gently to seal. If not serving immediately, stick the baking sheet/plate/whatever surface you’re using into the fridge for a few hours before transferring them to a zip lock bag for storage. They last for a few days in the fridge. Devour.
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