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No Bake Nutella Balls (chocolate truffles)

Here’s a new favourite truffle I added to our Christmas cookie boxes this year. I’ll share with you how to make No Bake Nutella Balls covered in chocolate with a few sprinkles to make them look festive. These were so delicious. I had a hard time not eating all of them myself. You can crush the graham crackers yourself, but I just purchased a box of crumbs. No Bake Nutella Balls Makes about 50 balls Adapted from The Carefree Kitchen Ingredients For the filling 1/2 cup of butter, softened 1 1/4 cup Nutella 1 cup graham cracker crumbs 2 cups icing sugar 1 teaspoon vanilla For the coating 1 1/2 cups meting chocolate (I used milk) Directions Combine all filling ingredients until a dough forms. You can add more Nutella or graham crumbs  if you feel the dough is too soft or dry. The dough should hold its shape once rolled.  Roll teaspoon size balls and place in a single layer in the freezer for 30 minutes.  Melt the chocolate in a double boiler or bowl over a simmering pot of wa...
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Peanut Butter Cookies w/ Chocolate Chips

Here's a recipe for peanut butter cookies, that my 9 year old made for us. She's really getting into baking! We added mini chocolate chips for fun and we only used 1 bowl because nobody likes washing dishes around here. 




Peanut Butter Cookies w/ Chocolate Chips
Recipe by dash of sanity
Makes 36 Cookies

 Ingredients
  • 1 cup creamy peanut butter (not the natural kind)
  • 1/2 cup salted butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 tablespoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup mini chocolate chips
Directions
  1. Preheat the oven to 350F and line a baking sheet (or 2) with parchment.
  2. In a large bowl, cream together the peanut butter, butter, and sugars. Beat together until smooth. We used a wooden spoon but you could use an electric mixer.
  3. Add the egg and vanilla and mix until well combined.
  4. Add the flour, baking soda, and salt to the bowl and mix again until well combined.
  5. Use a medium cookie scoop to drop balls of dough onto the sheet at least 1" apart.
  6. Press down on the dough balls with a fork or your finger-tips to flatten slightly. 
  7. Bake for 8-9 minutes until golden around the edges.
  8. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
  9. Store in an airtight container for up to a week.
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