Peanut butter truffles

A small black bowl filled with chocolate truffles coated in a biscuit crumb

Make these peanut butter truffles, then check out our peanut butter pretzel truffles, chocolate truffles and Baileys truffles, plus find more Christmas gift recipes.

  • 806
  • Total time 25 minutes
  • Note + chilling
  • Difficulty Easy


  • digestive biscuits 100g (about 7 biscuits)
  • smooth peanut butter (not the natural variety) 200g
  • soft cheese 180g
  • icing sugar 60g
  • cocoa powder 2 tbsp


  • Step 1

    Blitz the biscuits in a food processor to a very fine crumb, or by putting the biscuits in a food bag and gently crushing with a rolling pin.

    Step 2

    Put the peanut butter, cheese, sugar and cocoa powder in the bowl of a stand mixer. Add half of the crushed biscuits. Using a paddle attachment, beat together until smooth. Transfer the bowl to the fridge and leave for 3 hours or overnight.

    Step 3

    When ready, roll heaped teaspoons of the mixture into balls – you should get 24 balls. Transfer to a baking tray lined with baking paper. Spread the remaining crumbs on a plate and roll each truffle into the crumbs until completely coated. Transfer to the fridge for 30 minutes or until ready to serve. Will keep chilled for 3-4 days.

Nutritional data

  • kcals 106
  • fat 7.3g
  • saturates 2.7g
  • carbs 6.5g
  • sugars 3.9g
  • fibre 0.9g
  • protein 3.1g
  • salt 0.2g

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