Easy 2-Ingredient Peanut Butter-Chocolate Truffles Recipe
a General Mills Recipe
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INGREDIENTS:
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1 roll (16.5 oz) Pillsbury refrigerated peanut butter cookie dough
1 bag (12 oz) semisweet chocolate chips (2 cups)
optional: chopped nuts or sprinkles for garnish
DIRECTIONS:
1 Heat oven to 350°F. Shape cookie dough into 1 1/4-inch balls; place 2 inches apart on 2 ungreased cookie sheets. Cookies will come out flat.
2 Bake 8 to 9 minutes or until light golden brown. Cool on cookie sheets 5 minutes. With buttered hands, shape each cookie into ball; refrigerate 10 to 15 minutes or until completely cooled. Meanwhile, line cookie sheet with waxed paper; set aside.
3 In medium bowl, microwave chocolate chips uncovered on High 60 to 90 seconds, stirring until smooth.
4 Dip cooled cookie balls, one at a time, into melted chocolate; place on cookie sheet. If necessary, reheat chocolate. Refrigerate truffles about 10 minutes or until coating is set.
Darlene’s Tips: You can do this with any flavored cookie dough. And you could coat some with melted white morsels for variation.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education)
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