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Gluten-Free Chocolate-Peanut Butter Cookie Truffles
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Prep Time:
55 minutes
Total Time:
2 hours 5 minutes
Indulge in gluten-free bliss with decadent chocolate chip peanut butter cookies!
Ingredients:
  • 1 box (19 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
Instructions:
  • Preheat oven to 350°F. Prepare cookies according to package instructions. Allow cookies to cool completely for at least 15 minutes. Reserve 2 cookies for garnish.
  • Using a food processor, pulse half of the remaining cookies into fine crumbs, then set aside. Repeat with the second half of the remaining cookies. Combine all the cookie crumbs in the food processor, then add cream cheese and peanut butter. Blend until mixture forms a cohesive ball (1 to 2 minutes). Shape into 50 (1 1/4-inch) balls and place on waxed paper-lined cookie sheet. Chill in the refrigerator for 15 minutes.
  • In a medium bowl, heat chocolate chips and shortening in the microwave on High for 60 to 90 seconds until smooth when stirred. Next, place 2 cookies into a quart-size resealable plastic bag, seal it, and crush the cookies finely with a rolling pin. Reserve the crushed cookie crumbs for garnishing the truffles.
  • Take out half of the cookie balls from the refrigerator. Using 2 forks, coat each chilled cookie ball in melted chocolate and then roll in crushed cookie crumbs. Place them back on the lined cookie sheet. If the chocolate has cooled, warm it up again. Chill the truffles for about 10 minutes until the coating sets. Repeat the process with the remaining cookie balls. Store the truffles covered in the refrigerator.

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