Two-Ingredient Peanut Butter-Chocolate Truffles

By srumbel

This two-ingredient take on “Buckeyes” is so easy, your friends and family won’t believe it. A great one to add to your holiday cookie list.
from pillsbury.com

Ingredients

• 1 roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookie dough
• 1 bag (12 oz) semisweet chocolate chips (2 cups)

Details

Preparation time 25mins
Cooking time 65mins

Preparation

Step 1

Heat oven to 350°F. Shape cookie dough into 1 1/4-inch balls; place 2 inches apart on 2 ungreased cookie sheets.

Bake 8 to 9 minutes or until light golden brown. Cool on cookie sheets 5 minutes. With buttered hands, shape each cookie into ball; refrigerate 10 to 15 minutes or until completely cooled. Meanwhile, line cookie sheet with waxed paper; set aside.

In medium bowl, microwave chocolate chips uncovered on High 60 to 90 seconds, stirring until smooth.

Dip cooled cookie balls, one at a time, into melted chocolate; place on cookie sheet. If necessary, reheat chocolate. Refrigerate truffles about 10 minutes or until coating is set.

24 servings