peanut butter truffle cookies

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I have been making these peanut butter truffle cookies for years, and they always seem to disappear almost immediately.

I first posted this recipe in 2013, when the blog was pretty new, and since I make these cookies all the time, I thought I would update the old photos.

Have you started your holiday baking? When I was a kid, my mom, sister, and I used to spend every weekend in December baking for Christmas. Cutouts were always a favorite, but for eating I LOVED my mom’s hello dollies aka 7 layer bars.

Now that I have to do the cleanup, I would love to skip the cutouts, but of course they are Stella’s favorite, and she is quite the artist. I don’t make 7 layer bars because my kids will not eat nuts or coconut and I do not need an entire pan for myself. We make gingerbread men, and thumbprints, and dozens of chocolate chip ^[4]. I love flourless cookies like these hot cocoa cookies ^[5] and peanut butter kiss cookies ^[6].

But for ease, you cannot beat these peanut butter truffle cookies. They can be done in less than 30 minutes from start to finish. Using a cookie scoop makes them even easier, but is totally not needed. One bowl and a spatula plus a few pantry staples are all you need.

Print Recipe ^[7]

Yield: 18 cookies

peanut butter truffle cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

• 1 cup of organic, natural creamy peanut butter
• 1 cup of brown sugar
• 1 large egg
• 1 tsp baking soda
• 1/2 cup of chocolate chips

Directions:

• preheat the oven to 350
• line a baking sheet with parchment paper
• in a large mixing bowl combine everything except the chocolate chips
• gently fold in the chips
• drop by tsp onto the baking sheet
• bake 10 minutes ** allow the cookies to cool completely before you remove them from the pan they will crumble

recipe from petit appetit

But if you want to have some left for Christmas, you’ll need to double or triple this recipe. They disappear FAST.

enjoy!