Delicious Peanut Butter Truffle Cookies (5-Ingredients)
Peanut butter truffle cookies are melt-in-your-mouth delicious. This gluten-free cookie makes the perfect lunch box or after-school treat.
Plus it’s packed with protein from peanut butter.
Pin Peanut Butter Truffle Cookies for Later
I often look through my Mom’s recipe boxes and handwritten recipe journals. I pull them out many times a year, and when I do, it seems like I find something I haven’t seen before.
A most recent find was this peanut butter truffle cookie recipe or chocolate chip peanut butter cookie.
Ingredients for Peanut Butter Truffle Cookies
- Creamy Peanut Butter (Don’t use natural)
- Light Brown Sugar
- Egg
- Baking Soda
- Chocolate Chips
This is not a truffle in the sense that you make a ganache. This is a baked cookie that literally, and luxuriously, melts in your mouth.
Can I Use Crunchy Peanut Butter?
I don’t recommend using crunchy peanut butter. These truffle cookies are very delicate and, as I mentioned, melt in your mouth. Crunchy peanut butter would ruin that texture.
You want that truffle-like texture. It’s really like no other cookie you’ve ever had before.
Can I Use Natural Peanut Butter?
Natural peanut butter separates and is not ideal in this recipe.
While I’ve never used other types of nut butter, such as pecan butter, cashew butter, or almond butter, I don’t believe they would be a good substitute. To be honest, I don’t use alternative nut kinds of butter but I think they separate similar to natural peanut butter.
Not that my family has gluten issues, but it so happens this cookie is gluten-free and it’s delicious. Even my peanut butter-avoiding kid liked them! As did his friends.
Honestly, I was really surprised at how delicious this cookie turned out. This recipe has become a family favorite through the years.
I often include it on my holiday cookie trays, whether the recipient is gluten-free or not.
These Gluten-Free Brownie Cookies are another great option for those who are gluten intolerant. You don’t even miss the flour.
What Kind of Chocolate Chips Should I Use?
I suggest using your favorite chocolate chip, whether it’s semi-sweet, milk, dark or bittersweet. A combination of the two might be nice too. Use 1/4 cup of each of the two different types.
I wouldn’t suggest white chocolate. It just won’t work with the peanut butter here.
Pro Tips
- Use a small cookie scoop to get the same-size cookies. The cookies will bake more evenly being uniform in size.
- Don’t skip allowing the cookies to cool on the baking sheet. They are delicate and need time to firm up.
- Line the baking sheets with parchment paper or a silicone baking mat. I like lining the baking sheet so the cookies don’t burn. I find they brown more evenly too.
- Use regular-size chocolate chips. Mini chips will overpower the cookie and large chocolate chips are just too big.
More Peanut Butter Recipes
We are a peanut butter-loving family and, that said, I make peanut butter desserts often.
- Mom’s Peanut Butter Pie with Chocolate Crust – A classic and perfect for summer get-togethers.
- Peanut Butter Glaze – So many ways to use this yummy glaze. On donuts, cakes, and even ice cream.
- Peanut Butter Pound Cake – A special cake for any occasion.
- Lunch Lady Peanut Butter Bars – A childhood favorite from the school lunchroom.
- Chocolate Peanut Butter Oatmeal – A hearty way to start the day.
- Spiked Peanut Butter Hot Chocolate – An adult treat on a chilly day.
While they would be a nice addition to your holiday baking they are also perfect year-round for your lunchbox or workplace treats. Or a “just because” treat!
Peanut Butter Truffle Cookies
Equipment
Ingredients
- 1 cup creamy peanut butter not natural
- 1 cup firmly packed light brown sugar
- 1 large egg
- 1 teaspoon baking soda
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350℉. Line baking sheets with parchment paper.
- In a small bowl combine all ingredients, except chocolate chips, with a wooden spoon, stirring until combined. Stir in chocolate chips until just incorporated.
- Using a teaspoon, form balls and place on prepared cookie sheets about 2 inches apart.
- Bake 9 minutes until cookie are puffed and golden. Cookies will be soft set. Let cookies cool on baking sheets for 5 minutes than remove to cooling racks to cool completely.
Originally published December 5, 2016, and updated March 4, 2020.
These are the easiest and best tasting cookies I’ve baked in a long time. With the amount of peanut butter used I was surprised that they tasted light, not heavy. Thinking outside of the box, I’m wondering if crushed walnuts or pecans might be added? Great cookie recipe!
Thank you so much for your kind words! While I think some finely chopped nuts could be added they will most likely change the smooth, melt in your mouth texture. If you decided to try it, I’d start with maybe an 1/8 to a 1/4 cup of nuts. I’d love to hear how it works out!
I made these today. They are excellent and very easy to make.
Totally making these cookies, when I can find peanut butter again!
My son has been asking to make chocolate chip cookies a lot lately. I’m definitely giving these a try soon. They look delicious and won’t use up any of my limited flour supply!
I used to make a cookie like this about 25 years ago. They were so easy I could make them AFTER dinner, as an immediate dessert! Will try your recipe!
I’m really intrigued! How do these come together without flour? Gotta try these to find out!
I am always looking for a gluten free cookie and this peanut butter cookie sounds great! Love that it is naturally gluten free.
I never get tired of cookies – they are just too good. Can’t wait to give your version a try – I am sure it is a delight!
I am already picturing myself dipping these in a glass of milk and enjoying them like it is nobody’s business. Yum!
We are always searching for new recipes to try! I made this with my kids and they loved it. It was super easy to make and so delicious!
You had me at peanut butter. I love peanut butter cookies.
Peanut butter and chocolate….who could ask for more?
PB and chocolate, I’m there!
How interesting that there is no grain in them! I am going to have to give them a try!
These sound tasty. It’s good to have a few gluten free cookie recipes on hand for my friends with dietary issues. Thank you, also, for clarifying that the peanut butter shouldn’t be natural! I’ve had a number of flops because I’ve tried to use it when I shouldn’t!!