Makes 24 truffles

• 1/2 cup butter (1 stick) softened
• 3/4 cup brown sugar
• 1/4 cup peanut butter (any type you’d like- I love Peanut Butter & Co!)
• 1 cup flour
• 1/2 tsp vanilla
• 1/4 tsp salt
• 1 TBSP milk
• 1/3 cup mini chocolate chips
• 1 TBSP peanut butter + 2 tsp butter (melted then whisked together, for drizzle)
• 1 1/2 cups melting chocolate (or 1 1/2 cups chocolate chips + 1 TBSP shortening)

Combine the butter, brown sugar, peanut butter, vanilla, salt and milk in a large mixing bowl. Mix until well combined. Add in flour until dough pulls away from the sides of the bowl. Add in mini chocolate chips and mix to combine. 

Using a cookie dough scoop, measure out 2 TBSP of dough and form into a ball. Place on a parchment covered baking sheet. Once you’ve got all the truffles formed, place sheet in the freezer for 30 minutes. 

After truffles are well chilled, melt the dipping chocolate. I love using Chocoley Dipping & Coating Chocolate because it’s super easy to use and it tastes fantastic. (not like wax!) The trick to melting chocolate in the microwave is to go slowly and stir gently- start with 30 seconds, then check it, then put on for another 30 seconds, then if it’s nearly all melted, just take it out and let it finish melting in the warm bowl. 

If you’d like to do a peanut butter glaze on top like I did, melt 1 TBSP peanut butter and 2 tsp butter in a small bowl. Microwave for 30 seconds, then whisk to combine. Transfer to a small plastic baggie and let cool until you’re ready to use. (When you’re ready, snip the corner and drizzle away!)

I like to dip the truffles using 2 tooth picks- one in each hand. Stick one about 1/4 of the way into a frozen truffle, then just dip in the chocolate, coating all sides. You can use a rubber scraper to help coat the truffles. Once it’s coated, shake lightly to remove excess chocolate and use the toothpick your other hand to help remove the truffle from the first toothpick and set it down on the chilled baking sheet. If you also set the chocolate-coated truffle down on the pan, then twist the toothpick slightly, it will dislodge easily. Make sense? 

Coat all of the truffles in chocolate. Drizzle them in peanut butter glaze, then top with sprinkles, if desired. I think they look so cute and festive this way! 

Refrigerate until ready to serve. Store any leftovers in a closed container in the fridge.