We’ve cracked the code on adorable, delicious and easy (really!) holiday truffles. The secret? Betty Crocker cookie mix. We’re about to show you how to make our most popular flavor, peanut butter chocolate, but of course, we can’t stop there. From snickerdoodle to double chocolate Nutella, here are five more cookie truffles (made the same way) that you’re going to want to try pronto. Your cookie exchanges and holiday parties will never be the same. What you’ll need: 1 pouch (1 lb 1.5 oz) Betty Crocker peanut butter cookie mix Water, vegetable oil and egg called for on cookie mix package 4 oz cream cheese, softened 1/2 cup creamy peanut butter 2 cups semisweet chocolate chips 2 tablespoons shortening 1/4 cup finely chopped cocktail peanuts Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 15 minutes. (You can even do this ahead of time and keep the cookies in an airtight container until you’re ready for the next steps). In a food processor, process half of the cookies into fine crumbs. Remove and set aside, then process the remaining cookies. Next, add all of cookie crumbs to the food processor and add cream cheese and peanut butter. Process until well combined and can be rolled into a ball (this should take 1 to 2 minutes). Finally, shape into 48 (1 1/4-inch) balls, place on cookie sheet lined with waxed paper and refrigerate 15 minutes to firm up for dipping. In medium microwave-safe bowl, microwave chocolate chips and shortening uncovered on High for 60 to 90 seconds (watch closely and stir half way through if necessary). Remove and stir until smooth. Remove the two middle tines from two plastic forks, and use forks to place and roll each cookie truffle in the melted chocolate. Return to lined cookie sheet and immediately sprinkle top of each with chopped peanuts. If chocolate has cooled too much, reheat in the microwave. Refrigerate truffles about 10 minutes or until coating is set. Store covered in refrigerator and enjoy! Expert tips: To make ahead, freeze truffles in airtight containers with waxed paper between layers. 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.