Cookies are pretty much the best part of Christmas.
They are given as gifts and they make wonderful family baking traditions. And, of course, who hasn’t left cookies for Santa Claus. There is always a reason to whip up a batch of cookies during the holidays.
2-Ingredient Peanut Butter-Chocolate Truffles
1 roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookies
1 bag (12 oz) semisweet chocolate chips (2 cups)
Heat oven to 350°F. Shape cookie dough into 1 1/4-inch balls; place 2 inches apart on 2 ungreased cookie sheets.
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.
In medium bowl, microwave chocolate chips uncovered on High 60 to 90 seconds, stirring until smooth.
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.