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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.



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.

IMG_6029So 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

Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 30 cookies
Calories Per Serving: 194 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 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.
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Recipe adapted from All Recipes.


Yeah, pretty sure it’s not.

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  1. Chocolate and peanut butter is my nemesis. Or my best friend. Depends on how you look at it.

    These cookies are totally both!

  2. Oh my… these look amazing. Going to pin for future reference. I just gave up desserts until my daughter’s first birthday. Silly me.

    I hope you’ll link up at Off the Hook!

  3. Thanks for sharing these super delicious looking cookies at Cornerstone confessions! Pinned it!!

  4. I’m very guilty of not reading through baking recipes either. I mean lets face it, they aren’t always the most interesting thing to read.

  5. W O W !! These look incredible!! I can’t pin fast enough 😉 Thanks for sharing the delicious recipe!! 🙂


  6. These look ridiculously divine! Love peanut butter and chocolate and I definitely need no excuse to devour a whole tray of these 😀

    1. Just handed some over to my dad. He said they were they are the best cookie he has ever had. No joke. He said the chocolate to peanut butter ratio was perfect and he loves the chocolate morsels in them!

  7. Quite an amazing cookie! My resident chocolate chip cookie lover might be inclined to fall head or heels for these delights!

  8. OH.MY.GOODNESS! These are totally amazing! The Bomb! Perfection! My mouth is watering..your photos are phenomenal. SO glad you shared at Weekend Potluck….we’d like a link back to the party please. (Can’t feature you without it…and I would hate for you to miss that opportunity=). Have a great weekend.