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!

Easy Chocolate Peanut Butter Truffles

Author Nicole Burkholder


  • 1 pkg (16 oz) peanut butter sandwich cookies
  • 1 pkg (8 oz) cream cheese, softened
  • 1 cup mini peanut butter cup candies
  • 2 cups milk chocolate chips
  • 1 tsp shortening


  • In a food processor, pulse the cookies until they are crumbs
  • Add the cream cheese and pulse until it's blended and a ball of "dough" is formed
  • Pour 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
  • While the filling is chilling, add the chocolate chips and shortening to a double boiler to melt and stir until smooth
  • 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 (at least that's what I have to do here in SoCal) :)