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 the peanut butter.
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
- 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 two might be nice too. Use ¼ cup each of two different types.
I wouldn’t suggest white chocolate. It just won’t work with the peanut butter here.
- Use a small cookie scoop to get 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 the 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 lunch room.
- 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!
Originally published December 5, 2016
- 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
- Preheat oven to 350 degrees F. 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.