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