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Peanut Butter Truffle Cookies

Sunday, February 26, 2017
I have a sweet tooth.  And a salty tooth.  Oh, and most certainly an umami tooth.  But I digress.  I like to eat sweets and so does my husband.  He just has a more discerning palette than I do, which is my nice way of saying he's picky.  So when we got married, I dug through the annals of my recipe folder and found "Skippy Truffle Cookies".  

I tore the recipe out of a Woman's Day or First magazine (I don't remember which one) and what attracted me to it was that it had few ingredients, it's flourless and my husband absolutely loves peanut butter.  The recipe was and still is a winner in our household.

Several months ago, a co-worker made similar cookies and I thought to myself that it has been a nice long while since I last made these.  I pulled the recipe out at that time and it just sat on my counter.  Why I did not make these at the time as a pregnant woman is a mystery!  Well, finally, I made them last week and of course, they were a hit with my four year old as well. These are so quick and easy to make.  You can whip up these confections in less than five minutes and have them in your belly in about 15 more minutes!

As you can see by the items above, I was on a budget, which being on maternity leave for 12 weeks will do.  My husband really prefers these cookies when made with name brand peanut butter.  To be completely honest, it does make a difference.  This batch made with the generic peanut butter was a bit mealy in texture but they were still yummy and the hubs didn't complain that much.

Mix all the ingredients except for the chocolate chips.

 Add the chocolate chips and mix until well incorporated.

 Drop by teaspoonfuls onto your cookie sheet.  I lined mine with foil for easy cleanup.

Bake at 350° and indulge!

Here is the official recipe (for some strange reason Skippy no longer has this on their website??):

1 cup creamy peanut butter
1 cup firmly packed light brown sugar
1 large egg
1 tsp. baking soda
1/2 cup semi-sweet chocolate chips


Preheat oven to 350 degrees.
In a bowl, with a wooden spoon, combine all ingredients except chocolate chips until blended.
Stir in chocolate chips just until combined.
On un-greased baking sheet, drop dough by slightly rounded teaspoonfuls about 2 inches apart. (Do not flatten.)
Bake 9 minutes or until cookies are puffed and golden. (Cookies will be very soft.)
Place baking sheet on a wire rack and let stand for 5 minutes.
Remove cookies from sheet and serve.


  1. What an awesome recipe for those of us who have to maintain a gf diet but enjoy the occasion sweet treat. Thanks for sharing!

    1. Right. It's by no means a healthy recipe but being flourless is a win. Hope you make them!

  2. Yum! So simple and delicious looking. And I looove that they don't have many ingredients! Can't wait to try these out.