Best Peanut Butter Truffle Cookies Recipes

BROWN BUTTER-PEANUT BUTTER TRUFFLE CHOCOLATE CHIP COOKIES

Steps:

• Line an 8x8-inch baking dish with foil and spray with no-stick cooking spray. In a large bowl, mix powdered sugar and peanut butter until smooth (using your hands works best). Spread in baking dish and flatten with hands. Place in freezer for at least 30 minutes. To brown butter, melt butter in a heavy saucepan over medium heat. Whisk frequently and heat until it's golden brown and giving off a nutty aroma. Remove from heat and pour into a heat-proof bowl; allow to cool to room temperature. Preheat oven to 350°F. Remove peanut butter truffles and cut or tear into small pieces; place back in freezer for at least ten minutes. In a medium bowl, whisk together the brown sugar, granulated sugar, and browned butter. Whisk in eggs and vanilla. Using a wooden spoon, stir in flour, baking soda, and salt until just incorporated. Fold in chocolate chips. Gently fold in chunks of peanut butter truffle. You want them to be visible, not completely blended into the dough. (Note: This makes a lot of peanut butter truffles. Use as much or as little of it as you want!) Scoop onto a parchment-lined baking sheet, flatten slightly with hand, and bake for 10-13 minutes. Allow to cool on the baking sheet for 10 minutes, then remove to cooling rack to cool completely.

CHOCOLATE PEANUT BUTTER TRUFFLE COOKIES

Steps:

• Preheat oven to 350°F. Line 2 cookie sheets with parchment or silpat baking mats. Place chocolate chips and 1/4 cup peanut butter in a microwave safe bowl. Heat on high power in 30 second increments, stirring between each, until melted and smooth. Freeze for no more than 10-12 minutes, stirring every few minutes, until the mixture is stiff like a truffle mixture, but still able to scoop into balls. Scoop 1 tablespoon size balls of this mixture and place on a third cookie sheet lined with wax paper. Chill until ready to use. (Note: some of the chocolate may get hardened, so it might be crumbly. Use your hands to mold it into balls. It's a little messy.) Cream butter, 1/2 cup peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Slowly mix in melted chocolate. Add egg, vanilla, milk, and salt, cocoa and baking soda. Mix until combined. Slowly add flour and mix until dough comes together. Scoop 2 tablespoon sized balls of dough. Flatten each ball slightly and place one of the peanut butter chocolate balls inside, wrapping up the dough around them and rolling into a large ball. Make sure the cookie dough is sealed around the truffle or you'll get truffle spillage in the oven. Place on the prepared cookie sheets and press down slightly using the tines of a fork (there will be some resistance, they won't really flatten because of the inside.) Bake for 8-10 minutes, until they just begin to loose their glossy sheen. I like to under bake them, but if you like a more done cookie, you can bake them the full 10 minutes. Cool completely on cookie sheets. If you eat these within a few hours of baking they'll be gooey and drippy like the pictures. As the inside cools, it'll be more like a truffle on the inside of the cookie. Store in an airtight container for up to 3 days or freeze for up to one month.

OUTRAGEOUS PEANUT BUTTER CARAMEL TRUFFLE COOKIES

Steps:

• In a large bowl, using mixer, mix butter, sugars and peanut butter together until well blended. Add eggs and vanilla and mix until well blended. Add soda, salt, and flour and mix until just combined. Don't overmix.
• Using a large scoop, scoop some dough into the scoop and then push a caramel truffle down into the dough. Scoop some more peanut butter dough on top of the caramel truffle, make sure it's completely covered and then place on baking pan. Place no more than 6 scoops per cookie sheet.
• Bake @ 350 for 12 minutes. Remove cookies from oven and let cool on baking sheet 5 minutes before transferring to wire rack. Makes 18 cookies.

PEANUT BUTTER TRUFFLE COOKIES

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Line 2 cookie sheets with parchment paper. Do not grease.
• 3. In a large bowl, combine brown sugar, peanut butter, baking soda and egg. Mix well with spoon.
• 4. Stir in chocolate chips.
• 5. Using a tablespoon or a cookie scoop, drop cookies about 2 inches apart on cookie sheet.
• 6. Bake for 9 minutes exactly. Do not over cook. They may seem soft but they will firm up after cooling.
• 7. Let sit on cookie sheets for 5 minutes. Then transfer to a mesh cooling rack to cool completely.