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When the truffle cookie met the peanut butter cookie.
The best most gooey cookie ever, quite possibly was invented.
Truffle Cookies + Peanut Butter Cookies = what dreams are made of. Seriously.
PATIENCE.
I have none. Especially when it comes to baking! I swear waiting for that dough to rise is the most awful thing. Seriously, I hover over the bowl and watch the dough rise. Slowest hour and half of my life. But some how I do it. A lot.
So when I got to the point in this cookie recipe that said refrigerate the dough for FOUR hours, I was like “Uh Oh!!”.
I know, I know. The first rule of baking is always read the instructions BEFORE you actually start. While, I was in a hurry and most definitely did not have four hours! I mean who wants to wait four hours to shove a cookie in their mouth. Not me. So, I did what I do best and screwed with the recipe.
I am not going to lie. I was scared, but the second I pulled these guys out of the oven I knew they were golden. And don’t worry I have tested this recipe more than once now (um, read I just needed an excuse to make more of these cookies). I mean I absolutely NEEDED to make SURE they were good.
It’s confirmed. They’re delicious.
So what’s my secret. The Freezer! I know glamorous right, but it works, Oh it works beautifully.
And you know what else? These cookies are perfect for Valentines day. There is a whole lot of chocolate going on in this cookie. Ooey, gooey, melty (ya, I made that one up) chocolate. Then there’s the peanut butter cookie filling. Honestly, this cookie is just another example of why chocolate and peanut butter belong together. The other would be those Peanut Butter Stuffed Oreos.
The real challenge here is saving some for your Valentine. Not real sure if that’s possible.
Double Chocolate Truffle Cookies stuffed with Peanut Butter
Servings: 30 cookies
Calories Per Serving: 210 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
- truffle cookies
- 6 tablespoons unsalted butter
- 4 ounces bittersweet chocolate chopped, mine was 60%
- 2 cups semi-sweet chocolate chips
- 3 large eggs
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup + 2 tablespoons all-purpose flour
- 2 tablespoons dark chocolate/dutch process cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- peanut butter cookie filling
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1 egg
Instructions
- In a large bowl, melt butter, bittersweet chocolate and 1 cup of chocolate chips. I do this in the microwave, beginning with 30 second increments and stirring until totally melted. Set aside and let cool completely.
- In a small bowl, combine flour, cocoa powder, salt and baking powder. Set aside.
- In the bowl of your electric mixer, add sugar and eggs, beating on high until light and fluffy, about 2 minutes. Add in vanilla extract and melted chocolate/butter, beating for another 1-2 minutes until combined. Scrape down the sides of the bowl and the whisk or beater attachment, then remove it and stir in the dry ingredients with a large spatula until thoroughly dispersed. Fold in remaining chocolate chips. Cover with plastic wrap and place in the freezer while you make the peanut butter cookies. Let the dough sit in the freezer for at least 20 minutes.
- Place peanut butter and sugar into a medium bowl, mix to combine, then add egg, mixing until well combined. Set aside.
- Preheat oven to 350 degrees F. Place parchment paper (or a silpat) on an ungreased baking sheet. Remove the truffle dough from the freezer. Grease your hands with a little canola oil (cooking spray works really well, but water can also be used) then begin to scoop out about a teaspoon of dough placing them about 2 inches apart. Using your oiled (or wet hand) flatten the dough into a small round disk. Now take 1/2 - 1 teaspoon of the peanut butter dough and place it in the center of the flattened truffle dough. Scoop another teaspoon of the truffle dough and flatten into a disk. Place this over the peanut butter dough pinching the bottom layer of truffle dough together with the top. Repeat with remaining dough. Do this quickly and if you are doing the cookies in batches, refrigerate the dough in between rounds. Bake for 9-10 minutes. Let cool for at least 10 minutes on the baking sheet. Once totally cooled, if desired, you can drizzle the cookie in melted chocolate.
Recipe adapted from All Recipes.
Yeah, pretty sure it’s not.
Do you think it would be easy enough to add jam inside too? Looking for a good pb&j stuffed cookie recipe but love your recipes so much!
Hey Julie,
Sure, I think that would be a fun idea! I hope you love the recipe, let me know how it turns out! xTieghan
These are super delicious. My only issues were how messy it was to assemble the cookies – my hands were covered with the dough, and toward the end scooping was a real chocolately nightmare. 1 teaspoon was not enough of the PB filling for each cookie for me. I used a small cookie scoop but still ended up with a ton of leftover PB filling and about 15 complete cookies.
Worth it for the impressive end result, but I would need to make adjustments before making again!
Thank you so much! Please let me know if you need any help! xTieghan