Chocolate chip cookies and peanut butter mixed together makes an irresistible treat -- and it's gluten free!
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.