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Peanut Butter Cookie Truffles

Peanut Butter Cookie Truffles
  • Prep 55 min
  • Total 2 hr 10 min
  • Servings 48
Truffles won't be intimidating any longer after making these delightful little chocolate candies. The secret ingredient? Peanut butter cookies!
Updated September 20, 2016

Ingredients

  • 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

Steps

  • 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 cookie 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.

  • For even easier dipping, take two plastic forks, cut out center two tines, and use to dip into melted chocolate.
  • 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.
  • If using 20% more cookie mix, add 2 tablespoons water to cookie mix, oil and egg.

Nutrition Facts

Serving Size: 1 Truffle
Calories
130
Calories from Fat
70
Total Fat
7g
11%
Saturated Fat
2 1/2g
14%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
80mg
3%
Potassium
60mg
2%
Total Carbohydrate
13g
4%
Dietary Fiber
0g
0%
Sugars
9g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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