Peanut Butter Cookie Truffles – a delicious recipe with Peanut Butter, u00bc, Salt, Chocolate Wafers. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a bowl, add peanut butter, flour and salt; mix until well combined. Place in the freezer for about 30 minutes. The dough will be soft.
2
Line a baking sheet with parchment paper; set aside.
3
Roll peanut butter dough into 1-tablespoon-sized balls. (Because the dough is still soft, they will not form into perfect balls.) Place on prepared baking sheet. Place the baking sheet in the freezer for about 1 hour (I left mine overnight).
4
In a microwave safe bowl, add chocolate wafers and cook for 30 seconds. Mix and cook for another 30 seconds until chocolate is melted. Be sure to mix the chocolate in between each interval. Be careful not to burn your chocolate.
5
With 2 forks, dip the peanut butter balls into the chocolate. Let excess chocolate drip back into bowl; place truffles back onto baking sheet to cool.
6
I store my truffles in the refrigerator.
708
kcal
Calories
49
g
Fat
54
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 cup PB Crave Cookie Nookie Peanut Butter Or Peanut Butter Of Choice, 1/4 cups Flour (Your Choice), 1 dash Salt, 1 cup Dark Melting Chocolate Wafers.
Yes, Peanut Butter Cookie Truffles falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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