When I can't sleep, my mind drifts into creating recipes (or paper flowers). The other night I came up with an idea to combine two of my favorite chocolate confections...Reece's Peanut Butter Cups and Lindt Truffles. This recipe starts out with making a ganache, as you would with truffles and then, wrap the truffle center in a peanut butter cookie dough. Very easy to make and oooooooh so good!
Add flavorings: 2 teaspoons vanilla and 1/4 teaspoon Peanut Butter oil (optional, but enhances the flavor). Beat well again. Add dry ingredients: 3 1/2 cups all-purpose flour, 1 tsp. baking soda, and 1/2 tsp. salt. Mix together until all the dry ingredients are incorporated. Don't overmix. Place truffles on a parchment-lined baking sheet. Scoop up approximately 1 tablespoon of peanut butter dough (about the size of a large walnut). Roll into a 5-inch log and wrap around the truffle.
Lightly spray the bottom of a glass or a pastry/tart tamper with vegetable spray, dip it into the additonal 1/4 sugar and lightly flatten the cookies. Bake in preheated oven 12 minutes or until cookie is golden brown. Let cool 5 to 10 minutes on the baking sheet before removing to rack to cool. The result is a crispy peanut butter cookie with a creamy chocolaty center. Makes 5 dozen. Enjoy!
My next endeavor might be a white chocolate truffle wrapped in a dark chocolate cookie...now wouldn't that be a treat for your Valentine?