Welcome to the world of gluten-free chocolate peanut butter cookie truffles, a delectable treat that combines the rich flavors of chocolate and peanut butter in a bite-sized indulgence. Perfect for any occasion, these truffles are not only gluten-free but also incredibly easy to make, using simple ingredients that are easily accessible. With a chewy cookie center coated in a rich chocolate ganache, these truffles offer a delightful textural contrast that will tantalize your taste buds. Whether you're looking for a sweet snack, a dessert to impress your friends, or a thoughtful gift, these gluten-free chocolate peanut butter cookie truffles are sure to satisfy your cravings.
Check out the recipes below so you can choose the best recipe for yourself!
GLUTEN-FREE CHOCOLATE-PEANUT BUTTER COOKIE TRUFFLES
Chocolate chip cookies and peanut butter mixed together makes an irresistible treat -- and it's gluten free!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 50
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Make cookies as directed on box. Cool completely, at least 15 minutes. Set aside 2 cookies for garnish.
- In food processor, process half of the remaining cookies to fine crumbs. Remove and set aside; continue to process second half of remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese and peanut butter. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 50 (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 or until mixture can be stirred smooth. Place 2 reserved cookies into quart-size resealable food-storage plastic bag. Seal bag; finely crush cookies with rolling pin. Set aside crushed cookie crumbs for garnish of truffles.
- Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in melted chocolate. Return to lined cookie sheet; immediately sprinkle top with crushed cookie crumbs. If chocolate has cooled too much, reheat. Refrigerate truffles about 10 minutes or until coating is set. Repeat with second half of cookie balls. Store covered in refrigerator.
Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Truffle, Sodium 85 mg, Sugar 8 g, TransFat 0 g
GLUTEN-FREE CHOCOLATE-PEANUT BUTTER COOKIE TRUFFLES
Chocolate chip cookies and peanut butter mixed together makes an irresistible treat -- and it's gluten free!
Categories Dessert
Time 2h5m
Yield 50
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Make cookies as directed on box. Cool completely, at least 15 minutes. Set aside 2 cookies for garnish.
- In food processor, process half of the remaining cookies to fine crumbs. Remove and set aside; continue to process second half of remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese and peanut butter. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 50 (1 1/4-inch) balls; place on baking sheet lined with waxed paper. Refrigerate 15 minutes.
- In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth. Place 2 reserved cookies into quart-size resealable food-storage plastic bag. Seal bag; finely crush cookies with rolling pin. Set aside crushed cookie crumbs for garnish of truffles.
- Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in melted chocolate. Return to lined baking sheet; immediately sprinkle top with crushed cookie crumbs. If chocolate has cooled too much, reheat. Refrigerate truffles about 10 minutes or until coating is set. Repeat with second half of cookie balls. Store covered in refrigerator.
Nutrition Facts : Calories 109.9, Carbohydrate 11.6 g, Cholesterol 2.5 mg, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 2.9 g, ServingSize 50 truffles, Sodium 38 mg, Sugar 4.1 g, TransFat 0 g
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
Tips:
- Use a good quality chocolate that has a high cocoa content. This will give your truffles a rich and decadent flavor.
- Make sure your cream is cold before you whip it. This will help it whip up quickly and smoothly.
- Don't over-mix your truffle mixture. Over-mixing will make the truffles tough.
- Chill your truffles for at least 30 minutes before dipping them in chocolate. This will help them hold their shape.
- If you want your truffles to have a shiny finish, dip them in chocolate that has been tempered.
- Store your truffles in the refrigerator for up to 2 weeks.
Conclusion:
Gluten-free chocolate peanut butter cookie truffles are a delicious and easy-to-make treat that is perfect for any occasion. They are also a great way to use up leftover chocolate peanut butter cookies. With just a few simple ingredients, you can create a sweet and satisfying snack that everyone will love. So next time you have a craving for something chocolatey and peanut buttery, give these gluten-free chocolate peanut butter cookie truffles a try!
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