Truffles won't be intimidating any longer after making these delightful little chocolate candies. The secret ingredient? Peanut butter cookies!
For even easier dipping, take two plastic forks, cut out center two tines, and use to dip into melted chocolate.
To make ahead, freeze truffles in airtight containers with waxed paper between layers.
No food processor? Follow step 1 as written. Then place half of the 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 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.
If using 20% more cookie mix, add 2 tablespoons water to cookie mix, oil and egg.