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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 Chocolate Chip Cookies

We absolutely love this cookie recipe and have made it several times now. These cookies are soft on the inside and crisp on the outside. The recipe I posted for Peanut Butter Cookies with Chocolate Chips back in May is also very delicious, but I like the texture of these ones even more.

Above: I made these ones with a mini cookie scoop. Adjust baking time accordingly.





Peanut Butter Chocolate Chip Cookies
Original recipe by foodelicacy

Ingredients
  • 1/2 cup butter, room temperature
  • 3/4 cup brown sugar
  • 1 large egg
  • 2 teaspoon vanilla 
  • 1/2 cup smooth peanut butter
  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chocolate chips (you choose which kind)
Directions
  1. Pre-heat the oven to 375F and line a cookie sheet with parchment paper.
  2. Cream the butter and sugar together on medium speed in a large bowl until fluffy.
  3. Add the egg and beat on low speed until the mixture is smooth.
  4. Add the peanut butter and vanilla. Beat to combine well.
  5. Sift together the flour, baking soda and salt and add it to the wet mixture. Mix on low until it forms a dough.
  6. Stir the chocolate chips in by hand or on low speed. 
  7. The original recipe suggests chilling the dough for 30 minutes but I don't. 
  8. Use a medium cookie scoop to drop the dough on the prepared sheet about 1" apart.
  9. Bake for 10-12minutes, or until the cookies turn golden brown around the edges.
  10. Remove the sheet from the oven and gently press down on the cookies with a rubber spatula to flatten them.
  11. Allow the cookies to cool on the tray for a few minute and then transfer them to a wire rack once they are firm enough to move without breaking.
  12. Repeat for the rest of the dough.
  13. Store in an airtight container for up to a week or freeze for longer storage. 
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