Line baking sheet with parchment paper. Set aside.
In a large bowl using an electric mixer, cream together butter, sugar, and peanut butter on medium speed until creamy. Mix in vanilla extract; mix until combined.
Stir in flour and salt on low speed until incorporated. Gently fold in mini Reese's Pieces.
Using a small cookie scoop (2 teaspoons), drop balls onto parchment paper lined baking sheet. Freeze for 30 minutes or until firm enough to handle.
For Dark Chocolate Coating
In a microwave safe bowl, add chocolate wafers and paramount crystals. Microwave on medium heat for 30 seconds. Remove and stir slowly. Replace in microwave for 15 second increments until chocolate is completely melted.
Dip cookie dough truffles into chocolate using a toothpick, fork or dipping tool and lightly tap to remove excess chocolate; transfer to parchment paper. Repeat until all cookie dough truffles are coated in chocolate.
For Peanut Butter White Chocolate Drizzle
In a small microwave safe bowl, add white chocolate wafers and peanut butter. Microwave on medium heat for 30 seconds. Remove and stir slowly. Replace in microwave for 15 second increments until chocolate and peanut butter are completely melted.
Dip a fork into peanut butter white chocolate and drizzle over coated cookie dough truffles. Allow Peanut Butter Cookie Dough Truffles to sit until chocolate hardens. Eat & Enjoy!
Peanut Butter Cookie Dough Truffles should be stored in an airtight container in the refrigerator and will keep for up to 1 week.Optional: Paramount crystals help keep chocolate shiny and smooth, as well as alleviate sugar bloom and fat bloom. You do not need them, but they are recommended.