Peanut Butter Cookie Truffles Recipe

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

Preparation

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.

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