Peanut Butter and Oreo Truffles

I love Oreo truffles.   They are always a hit in my family around Christmas.  Even though I was trying to change some of my cookies this holiday season, I couldn't eliminate Oreo Truffles.  Instead I decided to add a new truffle into the mix: peanut butter truffles.  

Like many other people, the closer I get to Christmas it seems my to do list gets bigger.  To help relieve the stress, I am always looking for ways to start my baking early so that I am not trying to make 500 cookies in one weekend.   Next year, I want to try making the Oreo truffle filling well a head of Christmas and freezing the filling shaped as balls, so that they can be dipped easily and quickly closer to Christmas. 

Oreo Truffles

one package oreo cookies

one 8oz. package cream cheese (softened)


16 oz. semi sweet chocolate chips

Finely crush cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Mix in softened cream cheese. Roll the mixture into 1″ balls and place on parchment paper covered cookie sheet.
 Refrigerate for at least one hour.  ( I do it overnight). Melt chocolate in a double boiler and then dip balls into chocolate, tap off extra and set aside on paper covered cookie sheet to dry. You can sprinkle the tops with colored icing or sprinkles for decoration. Refrigerate to set. 

The peanut butter truffles are super easy and chocolate  with peanut butter is one of the best flavor combinations.  The peanut butter mixture does get messy when you are balling them, so I recommend using a mellon baller.

Peanut Butter Truffles

2 cups whipping cream

2 pounds white chocolate, melted

2 cups peanut butter

1 pound dark bittersweet chocolate

Crushed peanuts, for decoration

Scald cream in a small saucepan. Remove from heat and chill. Combine white chocolate and peanut butter together in a mixing bowl and blend together. Add chilled whipping cream and continue blending at high speed until a smooth consistency is achieved. Pour mixture into a suitable container and place in the refrigerator for 24 hours, to allow mixture to set.

Using a melon baller, form the mixture into balls. Place balls on a sheet pan and into the refrigerator to firm up.

Melt the dark chocolate over a double boiler. Gently dip each ball in the melted chocolate so that it's fully coated. Decorate with crushed peanuts. Keep truffles in the refrigerator until required.

Source: Food Network