This two-ingredient take on “Buckeyes” is so easy, your friends and family won’t believe it. A great one to add to your holiday cookie list.
1 roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookies
1 bag (12 oz) semisweet chocolate chips (2 cups)
- Heat oven to 350°F. Shape cookie dough into 1 1/4-inch balls; place 2 inches apart on 2 ungreased cookie sheets.
- 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.
- In medium bowl, microwave chocolate chips uncovered on High 60 to 90 seconds, stirring until smooth.
- 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.
By Pillsbury Kitchens
Expert Tips: Stir 2 tablespoons shortening into melted chocolate for easier dipping. Dress up your truffles by topping with chopped peanuts, or chocolate-covered peanut butter cup candies.