Peanut Butter Truffle Cookies – a delicious recipe with Peanut Butter, Egg, Brown Sugar, Baking Soda, Chocolate Chips, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Mix peanut butter, egg, brown sugar and baking soda. Once mixed well, add the chocolate chips. Roll the dough into balls (size determined by your own preference - I generally roll mine into balls about the size of a buckeye) and place approximately 1 inch apart on a greased cookie sheet. Using a fork dipped in sugar, press down on the balls to create a criss-cross pattern - essentially flattening the ball.
3
Bake for 8 minutes. Cool completely before removing from the cookie sheet.
4
For more interesting cookies, use almond or cashew butter in place of the peanut butter. Or use butterscotch, white chocolate or toffee chips in place of the chocolate chips. Have fun!
772
kcal
Calories
42
g
Fat
85
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup Peanut Butter, 1 Egg, 1 cup Brown Sugar, 1 teaspoon Baking Soda, and more.
Yes, Peanut Butter Truffle Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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