Chocolate Peanut Butter Cup Cookie Dough Truffles

Chocolate Peanut Butter Cup Cookie Dough Truffles 1/2 cup butter, softened 1/2 cup brown sugar 1/4 cup sugar 1 teaspoon vanilla 1 1/4 cup flour 1/2 cup cocoa powder 1/4 teaspoon salt 1 Tablespoon + 1 teaspoon milk 35 mini Reese's peanut butter cups (the unwrapped minis) 1 10 ounces bag white chocolate candy melts 1/4 cup peanut butter chips 1/4 cup chocolate chips 1 teaspoon shortening, divided In a large mixing bowl, cream the butter, sugars, and vanilla. Slowly add the flour, cocoa powder, and salt. Beat in the milk until creamy. Roll the dough into 35 equal balls. Flatten the dough balls slightly. Place a peanut butter cup in the center and fold the dough around the candy. Roll again into a ball shape and place on a wax paper lined tray. Refrigerate 30 minutes. Melt the white chocolate according to the package directions. Using a toothpick, dip each cookie dough truffle into the melted chocolate. Place on a wax paper lined tray until set. Place the peanut butter chips and 1/2 teaspoon shortening in a microwave safe bowl. Heat for 30 seconds and stir until creamy. Heat again for 15-20 seconds if needed. Spoon the melted chocolate into a plastic baggie with one tip cut off. Drizzle over the tops of the cookie dough truffles. Repeat with the chocolate chips. Let set. Store in a container on the counter for a few days. You can also refrigerate in a sealed container for up to 7 days. Makes 35 truffles.