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Gluten-Free Chocolate-Peanut Butter Cookie Truffles

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Gluten-Free Chocolate-Peanut Butter Cookie Truffles
  • Prep Time 55 min
  • Total Time 2 hr 5 min
  • Servings 50
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Chocolate chip cookies and peanut butter mixed together makes an irresistible treat -- and it's gluten free!

Ingredients

1
box (1 lb 3 oz) Betty Crocker™ Gluten Free chocolate chip cookie mix
Butter, vanilla and egg called for on cookie mix box
4
oz cream cheese, softened
1/2
cup creamy peanut butter
2
cups semisweet chocolate chips
2
tablespoons shortening

Directions

  • 1 Heat oven to 350°F. Make cookies as directed on box. Cool completely, at least 15 minutes. Set aside 2 cookies for garnish.
  • 2 In food processor, process half of the remaining cookies to fine crumbs. Remove and set aside; continue to process second half of remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese and peanut butter. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 50 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
  • 3 In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth. Place 2 reserved cookies into quart-size resealable food-storage plastic bag. Seal bag; finely crush cookies with rolling pin. Set aside crushed cookie crumbs for garnish of truffles.
  • 4 Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in melted chocolate. Return to lined cookie sheet; immediately sprinkle top with crushed cookie crumbs. If chocolate has cooled too much, reheat. Refrigerate truffles about 10 minutes or until coating is set. Repeat with second half of cookie balls. Store covered in refrigerator.
Tips  

For even easier dipping, take two plastic forks, cut out center two tines and use to dip into melted chocolate.

Make ahead, and freeze truffles in airtight containers with waxed paper between layers.

Shape truffles fast by using a small cookie scoop.

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

No food processor? Make and cool cookies, and set aside 2 cookies as directed in step 1. Place half of the remaining cookies in 1-gallon resealable food-storage plastic bag. Seal bag; crush cookies with rolling pin to small crumbs, breaking up larger pieces with hands if necessary. Place crumbs in large bowl. Repeat to crush second half of remaining cookies; add to crumbs in large bowl. Add cream cheese and peanut butter. Beat with electric mixer on low speed 1 to 2 minutes or until mixture is well combined, starts to come together and can be formed into balls. Continue as directed in recipe.

Nutrition Information 
No nutrition information available for this recipe
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