Ingredients
- 1 pouch (1 lb 1.5 oz) 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
Step 1
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.