Jilldos Peanut Butter Truffle Cookies Food

PEANUT BUTTER TRUFFLES

Steps:

• Beat the confectioners' sugar, peanut butter, melted butter, vanilla extract and salt with an electric mixer until well combined. Roll rounded teaspoons of the mixture into round balls and place on a parchment-lined baking sheet.
• Roll the peanut butter balls in any or all of the possible truffle accompaniments. Chill until firm, about 20 minutes. These truffles are best served very chilled.

PEANUT BUTTER COOKIE DOUGH TRUFFLES

Steps:

• Line a baking sheet with parchment paper.
• Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degree F. Sift in a medium bowl, then whisk in the baking powder and salt (see Cook's Note).
• Beat the peanut butter, granulated sugar, brown sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture, and mix on low speed until well incorporated. (Turn off the mixer and use your hands to help combine if needed.)
• Scoop tablespoonfuls of the dough, and roll them into smooth balls. Put them on the prepared baking sheet, and refrigerate until chilled, about 1 hour.
• Melt the chocolate chips and shortening in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until the coating is smooth and thin. Drop the chilled balls into the coating, and roll them around with a fork to fully coat. Remove each truffle with the fork, letting any excess coating drip off, and return to the baking sheet. (If the coating begins to harden, microwave it for a few seconds to warm it up and thin it out.) Chill the truffles until the coating is completely set, about 1 hour. (The truffles can be refrigerated in an airtight container for up to 5 days.)

PEANUT BUTTER TRUFFLES

Steps:

• Mix peanut butter, butter, and sweet. Blend thoroughly and then refrigerate until it is solid enough to roll into balls. About 2 hours.
• Roll into balls. I found 2 teaspoons to be about right per ball. Put in the freezer for one hour. Before dipping in chocolate, make sure that the balls are formed without peaks sticking out.
• In a double boiler (I prefer a pyrex bowl nestled onto a pot of water), melt down the chocolate. DO NOT STIR beyond blending the two chocolates. Over stirring hardens the chocolate and dipping will fail. I used my ruined dipping chocolate to make a bark, so all was not lost.
• Line a baking sheet with waxed paper. One at a time, drop the truffles into the chocolate, coat, and then place on the waxed paper. I found that chopsticks were the easier to do this with, as I could grip easily and let it drip off excess. I've read suggestions about stabbing with a fork, but that just didn't work for me.
• These will soften quickly. If they start slipping off the chopsticks or smush as you work with them, put them back in the freezer for a bit. I divided my truffles onto to trays so that one was always in the freezer and just swapped them as the ones out softened. I also put an ice bag on the tray with the truffles to help keep them cool while they were out.
• Once all the truffles are coated, let them get hard enough to move. Then you can nestle them all together on the same tray and drizzle them with white chocolate. Alternately, you can sprinkle them with cocoa powder or ground cacao nibs while still soft.
• These are not a truffle you want to just roll in a coating because they are way too soft and melt VERY quickly.

SKIPPY TRUFFLE COOKIES

Steps:

• Preheat oven to 350.
• Combine all ingredients except chips until well blended (seriously, my cookies still had some sugar graininess).
• Add chips.
• Drop slightly rounded teaspoonfulls on ungreased cookie sheets (12 to a sheet) - do not flatten.
• Bake 9 minutes or until puffed and golden. Cool on wire rack for at least 5 minutes before removing from cookie sheet (they will be very soft).

PEANUT BUTTER COOKIE TRUFFLES

Steps:

• Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 15 minutes.
• In food processor, process half of the cookies to fine crumbs. Remove and set aside; process remaining cookies to fine crumbs. Combine all of cookie crumb mixture in food processor. Add cream cheese and peanut butter. Process until well combined and can be pressed into a ball, 1 to 2 minutes. Shape into 48 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
• In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds. Stir until smooth.
• Using 2 forks, dip and roll chilled cookie balls, one at a time, into melted chocolate. Return to lined cookie sheet; immediately sprinkle top of each with chopped peanuts. If chocolate has cooled too much, reheat. Refrigerate truffles about 10 minutes or until coating is set. Store covered in refrigerator.

QUICK PEANUT BUTTER "TRUFFLES"

Steps:

• Melt chips and peanut butter in microwave for 1 minute.
• Combine well with spoon; melt an additional 20 seconds.
• Stir in powdered sugar; heat an additional 30-60 seconds (just until the mixture is pliable like playdough when stirred).
• Knead each teaspoon of truffle for a few seconds before rolling into a ball to avoid cracks.
• If you are a chocolate person, these would probably be good dipped in chocalte; or rolled in nuts or powdered sugar, or even sugar sprinkles- I like them plain.

PEANUT BUTTER TRUFFLES

Steps:

• Combine chocolate chips, whipping cream and butter in heavy, medium saucepan; melt over low heat, stirring occasionally.
• Add peanut butter; stir until blended. Pour into pie pan. Refrigerate about 1 hour or until mixture is fudgy but soft, stirring occasionally.
• Shape mixture by tablespoonfuls into 1-1/4-inch balls; place on waxed paper.
• Place peanuts in shallow bowl. Roll balls in peanuts; place in petit four or paper candy cups. (If peanuts won't stick because truffle has set, roll truffle between palms until outside is soft.).
• Truffles can be refrigerated 2 to 3 days or frozen several weeks.

JILLDO'S PEANUT BUTTER TRUFFLE COOKIES

Steps:

• Preheat oven to 350°.
• In small bowl, with wooden spoon, combine all ingredients except chips until blended.
• Stir in chocolate chips just until combined.
• On ungreased cookie sheet, using slightly rounded teaspoonfuls, drop dough 2-inches apart. (Do Not Flatten).
• Bake 9 minutes or until cookies are puffed and golden.
• (Cookies will be very soft).
• On wire rack, place baking sheets and let stand 5 minutes.
• Remove cookies from sheets and cool completely before serving.