2 packages (14 oz each) Immaculate Baking Co.™ refrigerated Gluten Free peanut butter cookie dough
3 oz (from 8-oz package) gluten-free cream cheese, softened
1/3 cup Justin’s™ classic peanut butter
1 bag (12 oz) dark chocolate chips (about 2 cups)
1 tablespoon coconut oil
Heat oven to 325°F. Make cookies as directed on packages. Cool completely, about 30 minutes. Set aside 1 cookie 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 54 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
In medium microwavable bowl, microwave chocolate chips and coconut oil uncovered on High 60 to 90 seconds or until mixture can be stirred smooth. Place reserved cookie into small resealable food-storage plastic bag. Seal bag; finely crush cookie 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.
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For even easier dipping, take two plastic forks, cut out center two tines, and use to dip into melted chocolate.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
|Calories from Fat||70|
|% Daily Value|