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.
This is not a truffle in the sense that you make a ganache. This is a baked cookie that literally melts in your mouth.
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! Honestly, I was really surprised at how delicious this cookie turned out. I suggest using your favorite chocolate chip, whether it’s semi-sweet, milk, dark or bittersweet. I wouldn’t suggest white chocolate.
We are a peanut butter loving family and, that said, I make peanut butter desserts often. A longtime favorite is my Mom’s Peanut Butter Pie with Chocolate Crust. This peanut butter glaze works well in so many ways including this peanut butter pound cake.
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!
- 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.
Originally published December 5, 2016