PEANUT BUTTER COOKIE TRUFFLES

Peanut Butter Cookie Truffles image

Truffles won't be intimidating any longer after making these delightful little chocolate candies. The secret ingredient? Peanut butter cookies!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h10m

Yield 48

Number Of Ingredients 7

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:

Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 15 minutes.
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.
In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds. Stir until smooth.
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.

Nutrition Facts : Calories 130, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Truffle, Sodium 80 mg, Sugar 9 g, TransFat 0 g