Peanut Butter Cookie Dough Truffles

Ingredients:

• 1 cup flour
• 1/4 tsp baking powder
• 1/4 teaspoon fine salt
• 2/3 cup chunky peanut butter
• 1/3 cup granulated sugar
• 1/4 cup firmly packed light brown sugar
• 4 tbsp. butter at room temperature
• 1 tbsp plain yogurt
• 0.5 tsp vanilla extract
• 1 tbsp. milk chocolate granules
• 1 tbsp. shortening or coconut oil

Preparation:

1. Line a baking sheet with parchment paper.
2. Microwave the flour in a small bowl for 1 minute. Remove and stir well. Microwave for another minute or until the microwave reaches 180°F (82°C). Sift the flour into a medium bowl, then add the baking powder and salt (see Note).
3. In a large bowl, beat the peanut butter, granulated sugar, brown sugar, butter, yogurt, and vanilla extract with a mixer on medium-high speed until smooth, about 2 minutes. Add the flour mixture and mix on low speed until smooth. If necessary, turn off the mixer and mix by hand.
4. Scoop 1 tablespoon of dough at a time and form into smooth balls. Place them on the prepared baking sheet and refrigerate until completely set, about 1 hour.
5. Place the chocolate and shortening in a medium microwave-safe bowl and microwave in 30-second intervals, stirring, until the glaze is smooth and runny. Place the cooled balls in the glaze and roll them with a fork to coat them completely.
6. Remove each truffle with a fork, let any excess glaze drip back into the bowl, and return the candies to the baking sheet. If the glaze in the bowl begins to harden, microwave it for a few seconds to re-liquefy it. Refrigerate the truffles until the glaze is completely set, about 1 hour. Truffles can be stored in the refrigerator in a tightly sealed container for up to 5 days..
   
   Note
   
   Microwaving flour reduces the risk of illnesses associated with eating raw flour.