Peanut Butter Cookie Truffles
Prep time
Total time
Dark chocolate filled with creamy cookie dough peanut butter. The perfect little treat!
Serves: 18 truffles
  • 1 cup PB Crave Cookie Nookie Peanut Butter
  • ¼ cup flour (flour of choice)
  • 1 dash salt
  • 1 cup dark melting chocolate wafers
  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 a side.
  3. Roll peanut butter dough into 1 tablespoon size balls. Because the dough is still soft, they will not form into the perfect ball. Place on prepared baking sheet. Place the baking sheet in the freezer for about an 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 segment. Be careful not to burn your chocolate.
  5. With two 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.
Calories: 140, Fat: 10, Sodium: 69, Carbs: 11, Fiber: 1.4, Sugar: 6.5, Protein: 4
Nutrition Information
Serving size: 1 truffle
Recipe by Peanut Butter and Peppers at