Name: White & Dark Chocolate Peanut Butter Cookie Dough Bonbons
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 3/4 cups gluten-free oat flour or raw buckwheat groat flour; 1/2 cup almond flour or finely shredded coconut; a pinch fine sea salt; 2 tablespoons chopped raw cacao butter; 1 tablespoon coconut oil; 2 tablespoons peanut butter; 1/4 cup maple syrup; 1 tablespoon maple syrup; 1/2 teaspoon vanilla extract; 1/4 cup melted raw cacao butter; 1/4 cup melted coconut oil; 1/2 cup raw cacao powder; 1/3 cup maple syrup; 1/2 teaspoon vanilla extract; to taste Chopped peanuts (for garnish)

If you’re on the lookout for a delightful treat that combines the rich flavors of chocolate and peanut butter, look no further than these White & Dark Chocolate Peanut Butter Cookie Dough Bonbons. These bite-sized delights are not only delicious but also simple to prepare, making them the perfect indulgence for any occasion. Whether you’re treating yourself or impressing guests, these bonbons will steal the show.

Why It Works Every Time

The beauty of these White & Dark Chocolate Peanut Butter Cookie Dough Bonbons lies in their balance of flavors and textures. Using gluten-free oat flour or raw buckwheat groat flour creates a nutty base that complements the creamy peanut butter. The addition of almond flour or finely shredded coconut brings a subtle sweetness and a tender mouthfeel. The layers of chocolate—both white and dark—add a luxurious finish, making each bite a heavenly experience. With a little patience and some simple steps, you’ll have a treat that is sure to satisfy your sweet tooth.

Shopping List

1 3/4 cups gluten-free oat flour or raw buckwheat groat flour
1/2 cup almond flour or finely shredded coconut
A pinch of fine sea salt
2 tablespoons chopped raw cacao butter
1 tablespoon coconut oil
2 tablespoons peanut butter
1/4 cup + 1 tablespoon maple syrup
1/2 teaspoon vanilla extract
1/4 cup melted raw cacao butter
1/4 cup melted coconut oil
1/2 cup raw cacao powder
1/3 cup maple syrup
1/2 teaspoon vanilla extract
Chopped peanuts for garnish

Before You Start: Equipment

Mixing bowls – for combining ingredients.
Spatula – to ensure every bit of dough is mixed well.
Baking sheet – for chilling the bonbons.
Parchment paper – to prevent sticking.
Melting pot – for melting the cacao butter and coconut oil.
Refrigerator – for chilling the bonbons and setting the chocolate.

Cooking White & Dark Chocolate Peanut Butter Cookie Dough Bonbons: The Process

Step 1: Prepare the Cookie Dough

In a large mixing bowl, combine the gluten-free oat flour (or raw buckwheat groat flour) and almond flour (or finely shredded coconut). Add a pinch of fine sea salt to elevate the flavors. Stir until well combined.

Step 2: Melt the Cacao Butter and Coconut Oil

In a small melting pot, gently heat 2 tablespoons of chopped raw cacao butter and 1 tablespoon of coconut oil until fully melted. Stir to combine and allow to cool slightly before adding to the dry ingredients.

Step 3: Mix in Peanut Butter and Sweetener

Add 2 tablespoons of peanut butter, 1/4 cup + 1 tablespoon of maple syrup, and 1/2 teaspoon of vanilla extract to the dry ingredients. Pour in the melted cacao butter and coconut oil mixture. Mix until a dough forms.

Step 4: Roll into Balls

Using your hands, take small portions of the cookie dough and roll them into bite-sized balls. Place them on a parchment-lined baking sheet. Once all the dough is rolled out, refrigerate for about 30 minutes to firm them up.

Step 5: Prepare the Chocolate Coating

While the cookie dough balls are chilling, melt the remaining 1/4 cup of raw cacao butter and 1/4 cup of coconut oil in the melting pot. Once melted, stir in the 1/2 cup of raw cacao powder, 1/3 cup of maple syrup, and 1/2 teaspoon of vanilla extract until smooth and glossy.

Step 6: Coat the Bonbons

Remove the chilled cookie dough balls from the refrigerator. Dip each ball into the chocolate mixture, ensuring they are fully coated. Use a fork to lift them out, allowing excess chocolate to drip off before placing them back on the baking sheet.

Step 7: Garnish and Chill

While the chocolate coating is still wet, sprinkle chopped peanuts on top of each bonbon for added crunch and flavor. Return the baking sheet to the refrigerator for another 30-60 minutes, or until the chocolate is set.

Spring–Summer–Fall–Winter Ideas

Spring: Add a hint of orange zest to the chocolate coating for a fresh, citrus twist.
Summer: Serve these bonbons alongside fresh berries for a delightful dessert platter.
Fall: Incorporate pumpkin spice into the cookie dough for a seasonal flavor.
Winter: Drizzle with white chocolate and sprinkle with crushed peppermint for a festive touch.

Notes on Ingredients

Using gluten-free oat flour or raw buckwheat groat flour ensures these bonbons are suitable for those avoiding gluten. Almond flour adds a rich nuttiness, while finely shredded coconut provides a different texture. You can adjust the sweetness by varying the amount of maple syrup to your taste preference. Make sure to use high-quality cacao butter and raw cacao powder for the best flavor profile.

Storing Tips & Timelines

The White & Dark Chocolate Peanut Butter Cookie Dough Bonbons can be stored in an airtight container in the refrigerator for up to one week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container. They will keep well for up to three months. Thaw in the refrigerator before serving.

Your Top Questions

Can I substitute the peanut butter with another nut butter?

Absolutely! Almond butter, cashew butter, or even sunflower seed butter work great as alternatives to peanut butter, offering a different flavor profile while keeping the texture intact.

What can I use instead of maple syrup?

If you prefer a different sweetener, agave syrup or honey can be used instead of maple syrup. Just be mindful that honey is not vegan, while agave syrup is a great vegan substitute.

Can I make these bonbons vegan?

Yes, by using plant-based alternatives to any non-vegan ingredients (like honey) and ensuring your chocolate is dairy-free, these bonbons can easily be made vegan.

What can I do if the dough is too crumbly?

If your dough seems a bit too dry, add a splash of non-dairy milk or additional maple syrup to help bind the ingredients together until you achieve the desired consistency.

Bring It to the Table

The White & Dark Chocolate Peanut Butter Cookie Dough Bonbons are not just a treat; they are an experience. Whether you’re enjoying them during a cozy movie night, serving them at a gathering, or gifting them to a friend, these bonbons are sure to impress. Their beautiful appearance and delicious flavor will leave everyone asking for the recipe. So roll up your sleeves, gather your ingredients, and get ready to indulge in the world of chocolate and peanut butter bliss!