1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
2/3 cup creamy peanut butter
½ cup confectioners’ sugar
½ cup cocoa
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
Roll the dough into 1 inch balls. Place on the cookie sheets spacing each cookie 2 inches apart. Bake 10-12 minutes or until slightly browned and “set” in the middle. Remove to a wire rack and cool completely.
Line a platter or cookie sheet with waxed paper. Whisk together cocoa and confectioners’ sugar in a shallow bowl.
Place the cookies in a food processor and pulse them until they are fine crumbs. Pour the crumbs into a medium bowl and stir in the peanut butter. Mix until a uniform texture is reached.
Roll the mixture into 1 inch balls. Roll each ball in the cocoa and sugar mixture. Place on waxed paper lined platter and refrigerate 1 hour prior to serving.