Best 2 Gluten Free Chocolate Peanut Butter Cookie Truffles Recipes

Indulge in a symphony of flavors with these delectable gluten-free chocolate peanut butter cookie truffles, a heavenly treat that combines the richness of chocolate with the delightful crunch of peanut butter. These bite-sized morsels are crafted with a base of gluten-free chocolate cookies, providing a sturdy foundation for a luscious peanut butter filling. Each truffle is then enrobed in a decadent chocolate ganache, creating an irresistible contrast of textures that will tantalize your taste buds. This recipe also includes variations to satisfy all cravings, including a no-bake option, a white chocolate version, and a festive Christmas decoration idea. Get ready to embark on a culinary journey that will leave you craving more of these delightful gluten-free chocolate peanut butter cookie truffles.

Here are our top 2 tried and tested recipes!

GLUTEN-FREE CHOCOLATE-PEANUT BUTTER COOKIE TRUFFLES

Gluten-Free Chocolate-Peanut Butter Cookie Truffles image

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

Ingredients

1 box (1 lb 3 oz) Betty Crocker™ Gluten Free chocolate chip cookie mix
Butter, vanilla and egg called for on cookie mix box
4 oz cream cheese, softened
1/2 cup creamy peanut butter
2 cups semisweet chocolate chips
2 tablespoons shortening

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

PEANUT BUTTER COOKIE TRUFFLES

Peanut Butter Cookie Truffles image

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

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
Water, vegetable oil and egg called for on cookie mix package
4 oz cream cheese, softened
1/2 cup creamy peanut butter
2 cups semisweet chocolate chips
2 tablespoons shortening
1/4 cup finely chopped cocktail peanuts

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 good quality chocolate. This will make a big difference in the flavor of your truffles.
Make sure your chocolate is finely chopped. This will help it melt smoothly and evenly.
Be careful not to overmix the truffle mixture. Overmixing can make the truffles tough.
Chill the truffle mixture for at least 30 minutes before rolling. This will help them firm up and make them easier to handle.
Work quickly when rolling the truffles. The truffle mixture can get sticky if it warms up too much.
Roll the truffles in a variety of toppings. This will add flavor and visual appeal.
Truffles can be stored in the refrigerator for up to 2 weeks.

Conclusion:

These gluten-free chocolate peanut butter cookie truffles are a delicious and easy-to-make treat. They're perfect for any occasion, and they're sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these truffles a try. You won't be disappointed!