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Peanut Butter Stuffed No Bake Cookie Bites + Cognac XO

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So, the gas has been turned off in my apartment building for the past 2 weeks. Which means no laundry, no oven, no stovetop, and for me, no heat source since I don’t own a microwave. Unless I get all cavewoman on you and start cooking over one of my scented candles, my options as a Bitch in the Kitchen are pretty slim.

Cognac + Chocolate Bites

This comes at an unfortunate time, as it’s a few days before Valentine’s Day and I always like to whip up something thematic for the holiday (especially because Paul and I have a no-presents rule). Yesterday, I was committed to finding something that didn’t require boiling or baking, so you can imagine my excitement when I stumbled upon this peanut butter stuffed no bake cookie bites recipe on Minimalist Baker. After a quick scan to assess the grocery store damage – None! Easiest ingredient list ever! – I was sold. Bonus points that this recipe keeps me on my gluten-free diet this week.

Cognac + Chocolate Bites

I was also searching for something I could pair well with one of my new bottles of Cognac from my recent trip to France to add a bit of pizzazz to my display. In one of my sessions with the Cognac houses, I learned that the aromatic characteristics of Cognac XO respond to the roundness of simple and intense dark chocolate, so I decided to serve a Delamain XO with the bites.

Cognac + Chocolate Bites

The bites turned out so well – they looked like oversized truffles, had the sweetness of a decadent dessert and the salty surprise of a peanut butter stuffing. Paul and I couldn’t wait until Valentine’s Day to start snacking (and sipping), and he loved the pairing. This is a great date or party idea!

Ingredients

PB Centers

  • 1/4 cup rolled oats (GF for gluten-free readers)
  • 2 pitted dates
  • 1/2 cup raw almonds
  • 1/2 cup roasted salted peanuts
  • 1/2 cup roasted, salted natural peanut butter

No Bake Cookie Shell

  • 18 pitted dates (I used medjool)
  • 3 Tbsp natural, salted peanut butter
  • 1/2 cup dark chocolate chips (non-dairy for vegan)
  • ½ cup rolled oats (GF for gluten free eaters)
Instructions
  1. To make the PB centers, add your oats to the food processor and mix until small pieces remain. Then add 2 dates and process again until only small bits remain. Remove from processor and set aside.
  2. Next add almonds and peanuts to the food processor and mix until they turn to meal – a few small chunks are OK.
  3. Next add peanut butter to the nut meal and pulse until well combined. Then add dates and oats back in and process until the mixture forms a loose dough. If it seems too wet to handle, add more oats. If it seems too dry, add a few more dates.
  4. Scoop out small handfuls of dough and form into small balls – about 1 tsp. Place on a parchment lined cookie sheet and pop in the freezer to harden for 15 minutes.
  5. In the meantime, prepare your “no bake cookie” shell by pulsing 18 dates in a food processor until only small pieces remain. If you’re using a small food processor, this becomes somewhat of a nightmare because dates are so thick and sticky, so I would recommend doing it in shifts.
  6. Add oats, chocolate chips and peanut butter and mix until well combined. You want there to be consistently small pieces but not overly processed.
  7. Fetch a few of your PB centers from the freezer at a time and scoop out enough no bake shell to cover them – about 1 Tbsp. Flatten the no bake cookie dough and then drop a PB center on top. Then carefully form the no bake shell around the pb center, adding more no bake layer as needed. Slightly wet your hands to help them stick and form into a ball.
  8. Place back on cookie sheet and pop back in the freezer for 15 minutes to set. Will keep fresh in an air-tight bag or container for up to a week. Store in fridge or freezer to keep for longer.

Source: Minimalist Baker

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