Chocolate Peanut Butter Truffles are easy to make and will have people drooling for more! They are the perfect treat to give to friends, take to a holiday party or a cookie swap.
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The combination of chocolate and peanut butter is one of my long time favorite flavor combinations. These peanut butter truffles are smooth and creamy on the inside and the rich chocolate on the outside gives you the right mix of sweet without it being overpowering. It’s seriously hard to eat just one and keep everyone away from them so I can give some to friends. Truffles are perfect for gift giving and you won’t believe the secret to this easy recipe! It’s Betty Crocker Peanut Butter Cookie Mix!
You only need to add a little water and oil to the peanut butter cookie mix and then drop them onto a cookie sheet. Bake at 350 degrees for about 12 minutes and let cool.
I tossed them into my blender to make fine cookie crumbs for my chocolate peanut butter truffles.
Once blended mix the cookie crumbs with cream cheese and peanut butter and roll the dough into little 1″ balls. Refrigerate for 15 minutes. While those little balls of peanut butter were chillin’, I took a medium sized square Ziploc container and melted together chocolate chips and vegetable shortening. I hate having to scrape chocolate off in the sink so I just use one of these and throw it away when I’m done. Using a spoon, I dipped each ball in this mixture of yummy chocolate. Please resist sticking your finger in the chocolate for a big old lick at this point!
After rolling each ball to coat them with the spoons, place them on a baking sheet covered in wax paper and top with a few chopped peanuts. This is good to do if you are bringing them to a cookie swap or party if anyone there has a nut allergy they know this treat contains peanuts and will stay away.
Refrigerate for another 10 minutes or until the chocolate is set. Once this is done I removed them from the wax paper and knocked off any excess chocolate bits from the peanut butter truffles before dividing them between the other two Ziplock Containers.
Now you are ready to get your holiday treat making on and make these chocolate peanut butter truffles.
- 1 package Betty Crocker peanut butter cookie mix
- 2 tbs. vegetable oil
- 1 tbs. water
- 4 oz. softened cream cheese
- 1/2 cup creamy peanut butter
- 2 cups semisweet chocolate chips
- 2 tablespoons shortening
- 1/4 cup finely chopped peanuts
- Heat oven to 375°F. Make cookies as directed on pouch.
- Cool completely, at least 15 minutes.
- In a food processor or blender, process cookies into a fine crumb.
- In a mixer or food processor mix together cookie crumbs, cream cheese and peanut butter until well blended.
- Shape into 24 1 inch balls and place on a cookie sheet lined with waxed paper.
- Refrigerate 15 minutes.
- In a bowl or medium Ziploc container, microwave chocolate chips and shortening uncovered on High 60 seconds, stir and microwave at 30-second intervals stirring each time until smooth.
- Dip and roll chilled cookie balls, one at a time with spoons or forks, into melted chocolate. Return to lined cookie sheet.
- Sprinkle the top of each truffle with chopped peanuts before the chocolate hardens.
- The chocolate may start to get thick when you are dipping your truffles, just return it to the microwave for another 30 seconds and stir to loosen it back up for dipping.
- Refrigerate truffles about 10 minutes or until coating is set.
- Store covered in refrigerator