2-Ingredient Peanut Butter-Chocolate Truffles

Ingredients

1

roll (16.5 oz)  refrigerated peanut butter cookies

1

bag (12 oz) semisweet chocolate chips (2 cups)

Steps

• 1

  Heat oven to 350°F. Shape cookie dough into 1 1/4-inch balls; place 2 inches apart on 2 ungreased cookie sheets.
• 2

  Bake 8 to 9 minutes or until light golden brown. Cool on cookie sheets 5 minutes. With buttered hands, shape each cookie into ball; refrigerate 10 to 15 minutes or until completely cooled. Meanwhile, line cookie sheet with waxed paper; set aside.
• 3

  In medium bowl, microwave chocolate chips uncovered on High 60 to 90 seconds, stirring until smooth.
• 4

  Dip cooled cookie balls, one at a time, into melted chocolate; place on cookie sheet. If necessary, reheat chocolate. Refrigerate truffles about 10 minutes or until coating is set.