Peanut Truffle Cookies


  • 1 cup peanut butter chips
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup confectioners' sugar, sifted
  • 1/4 cup salted peanuts, finely chopped
  • 3 cups all-purpose flour
  • 1 1/4 cup butter or margarine, softened
  • 1 tablespoon vanilla extract
  • 1 cup confectioners' sugar, sifted


  1. Combine peanut butter chips and chocolate chips in the top of a double boiler; bring water to a boil. Reduce heat to low; cook until chips melt.
  2. Remove from heat, and stir in the 1/2 cup confectioners' sugar and peanuts. Let stand at room temperature for 30 minutes or until mixture is firm enough to make into balls. (Do not refrigerate.)
  3. Make into 3/4-inch balls, and let stand until firm.
  4. Combine flour, butter and vanilla extract in a large mixing bowl; beat at medium speed with an electric mixer until blended.
  5. Shape dough into a 10-inch log; cut into 1/4-inch slices. Gently press a dough slice around each ball; place on ungreased cookie sheets.
  6. Bake at 375 degrees F for 18 minutes or until cookies are lightly browned.
  7. Remove to wire racks to cool slightly.
  8. Roll in 1 cup confectioners' sugar, and cool completely on wire racks.

Yield: 3 dozen

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