These little Truffles were Ah-maze-zing! I love how they turned out.All cute and colorful.This one kinda reminds me of a Candy Crush Bomb!Yes, I have a Candy Crush addiction. I play it as a means of distraction – a way to avoid doing work – a proc…
My birthday cake was this amazing Banana Chocolate Hazelnut Cake. It was a bit too much for me to eat alone (crazy husband wouldn’t eat it) so I decided to take to the left over cake and turn them into cake truffles! Now these little bites of yumm…
I love simple cake pops, but making cake truffles are just as easy. These Sophia the First Inspired Cake Truffles were made in just under two hours and they look great!I think that all little girls who are fans of Sophia would love them. My daughter th…
I thought to myself, I am going to put two things I love together and see what happens! I took my most favourite peanut butter cookies with cream cheese and chocolate and made my creation of Peanut Butter Cookie Bites. These bad boys are to die for and if you LOVE peanut butter this is a must try.
I promise you will be hooked!
I used Monkey Butter Peanut Butter which is made by a local company where I live. I love their White Chocolate Pretzel Peanut Butter variety which I used for these cookies.
Use my recipe at the bottom of the post and then use16 cookies to make these bites.
Put them in a food processor until they turn into crumbs. Place in a bowl and add 5 ounces of cream cheese. (I estimate my ingredients so you have to really pay attention to the consistency.) You don’t want it dry but you also want it so when you roll it forms a ball. If it starts to break apart when rolling add more cream cheese but always remember – less is best. You might have to play with it a bit. Wrap the cookie dough in saran wrap, place in an airtight container and store in the fridge overnight to harden up. If you don’t do this they will fall apart.
Use a toothpick as a handle to dip it, tap off the excess and put it on parchment. Remove the toothpick carefully and cover the hole with some more chocolate.
The nice thing about using cookies is that you do not have to worry about the dreaded cracking like cake pops. Take these guys right out of the fridge and you can roll then dip and there will be no cracks!
I hope you all enjoy this recipe and making them as much as I do.
They will be a hit no matter where you take them! Enjoy!
You can follow me on Instagram at loves2bakeitall, on twitter at bakedbycarmen and of course on Facebook Carmen’s SweetCreations!
- 1 1/4 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 3/4 cup smooth or crunchy peanut butter (natural/unsweetened) I
- 1 cup firmly packed dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup peanut butter chips or you can mix it up with white chocolate or milk chocolate
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