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Stuffed with peanut butter cup candies and dipped in creamy milk chocolate, these easy Chocolate Peanut Butter Truffles are sure to become a family favorite!
I spend one night a week singing with my local symphony chorus, and I love every minute of it. Last weekend, the Chorus hosted a ladies tea fundraiser and I was asked to make these delicious Chocolate Peanut Butter Truffles.
They were such an easy no bake dessert that I knew I had to share them here!
The thing that makes these different from a peanut butter ball is the fact that they are stuffed with mini peanut butter cups. Yum! I got the recipe from another chorus member, and it’s very similar to something my grandma used to make every Thanksgiving.
Ingredients needed for Chocolate Peanut Butter Truffles:
- peanut butter sandwich cookies (like Nutter Butters or any store brand)
- cream cheese
- mini peanut butter cup candies
- milk chocolate chips
- shortening or coconut oil
The whole recipe can be made in a food processor, which makes the filling so easy to put together! The only real work is the actual dipping in chocolate. It’s not difficult, but it gets a little time consuming. However, I promise, it’s worth it.
Mmmm…don’t those look yummy? I got about 35 truffles out of a batch, but those are quite large. You can easily cut each scoop in half and then roll them in your hands to make smaller bites.
The smaller truffle will fit in a mini muffin wrapper, which is a pretty (and clean) way to serve them. Either way, these Chocolate Peanut Butter Truffles will become your new go-to dessert for special occasions!
If you are a really big fan of peanut butter and chocolate, you should definitely try these No Bake Peanut Butter Oatmeal Bars or one of these other recipes:
- Oreo Truffles (sometimes called Oreo Cookie Balls)
- Chocolate Chip Cookie Dough Bars
- No Bake Peanut Butter Pie
Easy Chocolate Peanut Butter Truffles
Ingredients
- 16 oz package of peanut butter sandwich cookies
- 8 oz cream cheese softened
- 1 cup mini peanut butter cup candies
- 2 cups milk chocolate chips
- 1 tsp shortening or coconut oil
Instructions
- 16 oz package of peanut butter sandwich cookiesIn a food processor, pulse the cookies until they are crumbs
- 8 oz cream cheeseAdd the cream cheese and pulse until it’s blended and a ball of “dough” is formed
- 1 cup mini peanut butter cup candiesPour in the peanut butter cups and pulse a few times to mix
- Scoop out the filling with a cookie scoop and place on cookie sheet lined with wax paper
- Chill in the freezer for at least 10 minutes
- 2 cups milk chocolate chips, 1 tsp shortening or coconut oilWhile the filling is chilling, add the chocolate chips and shortening to a double boiler to melt and stir until smooth (or microwave in 30 second bursts, stirring frequently)
- Drop the peanut butter filling into the chocolate one at a time and turn to coat. Lift out with a fork and tap on the side of the bowl to remove excess chocolate
- Place back on the wax paper and return to the freezer to set the chocolate more quickly
- If you want to decorate with sprinkles, be sure to add them right after dipping, before the chocolate sets. Drizzle with white chocolate or candy melts if desired
- Keep refrigerated until ready to serve to keep the chocolate from getting too soft.
Nutrition
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