I’ve been busy with work and parties lately that I haven’t had time to write.
This past weekend I have been preparing some of my peanut free truffles for my friend’s baby shower. The Kit Kat Crunch Truffles and the Oreo Cheesecake Truffles are 2 of my biggest hits. I recently tried out a new recipe which I developed on my own, turns out I have a truffle hit #3!
Mr. Christie Chips Ahoy Chocolate Chip Cookies
Nonuttin Golden Peabutter Sauce
In a food processor, crush the cookies until almost crumbs.
Add in the peabutter.
Mix until becomes thick enough so that you can roll.
*Peabutter can be a little thick which is why you should add in some milk.
Once everything is blended, you can shape in to tiny balls about an inch in size.
Refrigerate for about an hour. (easiar to handle afterwards)
Meanwhile, in a food processor mix teh cream cheese and the icing sugar for about 30 seconds until you see that it has a fluffy texture. If you are still waiting, place the cream cheese in the refrigerator as well.
Next, with your finger press down in the center of each ball and fill the top center with the cream cheese filling. Put just a little even if the cream cheese overflows the top that’s ok, it’s normal.