Skippy Truffle Cookies Food
PEANUT BUTTER COOKIE TRUFFLES
Truffles won't be intimidating any longer after making these delightful little chocolate candies. The secret ingredient? Peanut butter cookies!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 48
Number Of Ingredients 7
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.
Nutrition Facts : Calories 130, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Truffle, Sodium 80 mg, Sugar 9 g, TransFat 0 g
COOKIE TRUFFLES
Steps:
- Mix the crumbled sugar cookies, sugar, cream cheese and chocolate-hazelnut spread in a medium bowl until completely combined. Using your hands and working quickly, shape the cookie mixture into walnut-sized balls. Roll in the toppings of your choice, then refrigerate until serving, at least 30 minutes.
SKIPPY TRUFFLE COOKIES
I found this recipe in the back of my junk drawer, obviously cut out from a magazine, and I thought the cookies tasted great. It was perfect for me because I try to avoid wheat / gluten. I'm posting the recipe as printed, and it was yummy, but I think next time I will reduce the sugar by at least 1/4 of a cup (maybe more) and add a tsp of vanilla. Added note: I suspect the negative reviewer made these too big. They are very soft for quite a while after coming out of the oven, and I imagine they would never be easy to eat if you made them bigger than they are supposed to be. I use slightly rounded teaspoonfulls of cookie dough and get 2 dozen. Once they cool, they are only a little softer than any normal cookie and are easy to eat. Good luck!
Provided by AngiC
Categories Drop Cookies
Time 25m
Yield 2 dozen
Number Of Ingredients 5
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).
Nutrition Facts : Calories 1411.2, Fat 80.1, SaturatedFat 21.5, Cholesterol 105.8, Sodium 1303.9, Carbohydrate 159, Fiber 10.2, Sugar 140.8, Protein 37.3
SKIPPY QUICK COOKIES
I found this in a magazine and it sounded so simple, I had to try it. I'm glad I did. It is the easiest peanut butter cookie recipe I've ever tried and it's delicious. I made one batch and thought they were so good, I made another batch today. Children could make these cookies.
Provided by taillightsinsightbb
Categories Dessert
Time 30m
Yield 24 COOKIES
Number Of Ingredients 4
Steps:
- Preheat oven to 325°F.
- In medium bowl, combine all the ingredients.
- Shape dough into 1-inch balls and place on ungreased baking sheets, arrange cookies 2- inches apart.
- With fork, gently flatten cookie and press criss-cross pattern into top.
- Bake 8-10 minutes or until lightly browned and slightly puffed.
- Immediately top, if desired with sprinkles, chocolate chips or chocolate candies.
- Cool completely before removing from baking sheets.
- Note: You can put the sprinkles on the cookies before baking them.
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