These are super rich and chocolatey, exist somewhere in between a cookie and a truffle, and are loaded with peanut butter. Yes, they taste as awesome as they sound. If you are feeling a little lazy (or are just out of chocolate chips) the cookies are fantastic if you skip the dipping step.
Chocolate Peanut Butter Truffle Cookies
- 2 cups of Peanut Butter (use the real stuff ["natural"], not Jiff or Skippy etc. The oil in the peanut butter should separate in the jar)
- 1 3/4 cups granulated sugar
- 2 tsp baking soda
- 3 tbsp cocoa powder
- 2 tsp vanilla extract
- 2 tbsp flaxseed meal mixed with 4 tbsp water, microwaved in five 15 second intervals, stirring each time. ( The flaxseed meal and water mix should resemble an uncooked egg-white when ready).
- 1 tsp salt
- 2 bags of vegan chocolate chips or a good amount of your favorite chocolate (use 1 bag if you only want to dip half of the cookies)
Preheat oven to 350 degrees.
Mix together peanut butter, vanilla extract, sugar, salt, baking soda and cocoa powder. Mix in prepared flaxseed. Roll into 1 inch balls, place 2 inches apart on ungreased cookie sheet and then sprinkle the tops with a little bit of granulated sugar.
Press down on tops with fork, making the classic peanut butter cookie criss-cross pattern.
Bake in preheated oven for about 9 minutes. Let cool on cookie sheet and then transfer to wire rack.
Once cookies have cooled, melt your chocolate using either a double boiler or the microwave.
Dip your cookie into chocolate and place on wire rack to set up (Silicon baking mat or wax paper is recommended too :). Top with sprinkles if you’d like, and then place in fridge, or freezer, to firm up. Let them come to room temperature and then serve… with caution. These cookies are mean!
Store in cool place to keep chocolate from softening.