Dark Chocolate Cookie Dough Truffles

In the large bowl of an electric stand mixer, beat almond butter and cookie butter until creamy and smooth. Gradually add in vanilla extract and powdered sugar with the mixer on low. At this point you should have a cookie “dough” type consistency.

Using a spatula, gently fold in the cocoa rice cereal so it gets distributed through the dough. Be careful not to crush all the cereal so it stays crispy.

Once combined, roll dough into balls (mine were slightly more than teaspoon-sized) and place on a parchment-covered baking sheet. Some of the balls will have crisped rice edges sticking out and some may be crumbly. That’s okay, just roll them as smooth as you can occasionally squeezing the dough together if you need to.

Freeze for 15 minutes.

Melt together the chocolate and butter in either the microwave (I melt in 30 second increments while stirring) or in the top of a double boiler.

Remove peanut butter balls from freezer and dip them in the melted chocolate, then place back on the sheet of parchment. Refrigerate for 30 minutes before serving. Store in the refrigerator and enjoy!

Recipe adapted from How Sweet Eats: Peanut Butter Crispy Truffles.