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Peanut Butter Cookie Truffles

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  • Prep 55 min
  • Total 2 hr 10 min
  • Servings 48
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Truffles won't be intimidating any longer after making these delightful little chocolate candies. The secret ingredient? Peanut butter cookies!
Created May 21, 2018
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  • 1 pouch Betty Crocker™ peanut butter cookie mix
  • Water, vegetable oil and egg called for on cookie mix package
  • 125 g (half 250 g) cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 2 cups semisweet chocolate chips
  • 2 tablespoons shortening
  • 1/4 cup finely chopped cocktail peanuts


  • 1
    Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 15 minutes.
  • 2
    In food processor, process half of the cookies to fine crumbs. Remove and set aside; process remaining cookies to fine crumbs. Combine all of cookie crumb mixture in food processor. Add cream cheese and peanut butter. Process until well combined and can be pressed into a ball, 1 to 2 minutes. Shape into 48 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
  • 3
    In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds. Stir until smooth.
  • 4
    Using 2 forks, dip and roll chilled cookie balls, one at a time, into melted chocolate. Return to lined baking sheet; immediately sprinkle top of each with chopped peanuts. If chocolate has cooled too much, reheat. Refrigerate truffles about 10 minutes or until coating is set. Store covered in refrigerator.

Expert Tips

  • Tip 1
    For even easier dipping, take two plastic forks, cut out centre two tines, and use to dip into melted chocolate.
  • Tip 2
    To make ahead, freeze truffles in airtight containers with waxed paper between layers.
  • Tip 3
    No food processor? Follow step 1 as written. Then place half of the cookies in 1-gallon resealable food-storage plastic bag. Seal bag; crush cookies with rolling pin to small crumbs, breaking up larger pieces with hands if necessary. Place crumbs in large bowl. Repeat to crush remaining cookies; add to crumbs in large bowl. Add cream cheese and peanut butter. Beat with electric mixer on low speed 1 to 2 minutes or until mixture is well combined, starts to come together and can be formed into balls. Continue as directed in recipe.

Nutrition Information

118.5 Calories, 7.8g Total Fat, 1.7g Protein, 12.2g Total Carbs, 4.3g Sugars

Nutrition Facts

Serving Size: 48 truffles
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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