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.
Pillsbury asked a few bloggers to come up with some quick and easy recipes using their refrigerated dough. Normally I make my cookies from scratch but I can’t resist a challenge and I think we’ve all been in the situation where we need some last minute cookies. Well, during December, any way! These cookies are sort of like a cross between a cookie and a truffle. Crunchy and creamy at the same time they are the perfect treat for peanut butter lovers. If you want to get extra fancy, you could dip them in chocolate but I enjoyed the flavor and ease of rolling them in cocoa.