Chocolate Peanut Butter Truffle Cookies

chocolate peanut butter truffle cookies

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

Ingredients:

  • 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)

Directions:

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.

cookie dough

Press down on tops with fork, making the classic peanut butter cookie criss-cross pattern.

peanut butter cookie dough

Bake in preheated oven for about 9 minutes.   Let cool on cookie sheet and then transfer to wire rack.

chocolate peanut butter cookies

Once cookies have cooled, melt your chocolate using either a double boiler or the microwave.

chocolate

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!

chocolate truffle cookies

Store in cool place to keep chocolate from softening.

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30 Responses to Chocolate Peanut Butter Truffle Cookies

  1. Maureen says:

    Hi Alllyson
    Do these really need a whole tsp of salt? My husband doesn’t like salty things so when I bake I normally just exclude the salt and he is happy. I have never eaten Reeces PBCs – not something I grew up with in the UK or South Africa – but I thought he might like them :). They look wonderful!

    • allyson says:

      Hi Maureen! Nope, feel free to leave the salt out of these. My husband happens to be the exact opposite, and of course, I develop recipes based on his tastes. ;) I hope he enjoys them!!

      <3 allyson

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  3. Caitlin says:

    my husband LOVES these. he can only eat 1 or 2 because they’re so rich.

  4. [...] Vegan gives us some decadent chocolate peanut butter truffles that have our mouths watering. They’re gluten-free, [...]

  5. [...] more cupcakes this week, but the tiny little cupcake tins I found at the store inspired me. …Chocolate Peanut Butter Truffle Cookies | Manifest VeganThese are super rich and chocolatey, exist somewhere in between a cookie and a truffle, and are [...]

  6. Oh wow!! i believe these could solve the problems of the world! Looks completely divine!!

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  9. Bobby E says:

    I made these cookies this weekend…….they are sooooo bomb! yummmm, they taste like Reese’s peanut butter cups…except not filled with crap and good ingredients! A+++

  10. lexi cake says:

    i used 3 Tbsp of cocoa powder in the cookies, as called for, and they weren’t peanut butter-colored, as shown–they were definitely chocolate peanut butter cookies. still delicious, but just thought i’d bring it to attention in case it’s a typo, or someone wants to use less to make sure the cookies are more peanut-buttery.

    • allyson says:

      Hi lexi cake,

      Thanks for your comment! Must be the lighting on the color of the cookies. The one’s in the pictures are made from the recipe, no typos, and then they were photographed. That’s how I do all my posts… make it…shoot pictures.. and eat it! Just want to make sure I clarify any confusion ;)
      Glad you thought they were delicious!! They do work great without the cocoa powder also… I just love going overboard on chocolate.

      Allyson

  11. Eleanor says:

    Ack! What did I do wrong? My cookies came out extremely crumbly–they barely held together. They also flattened out and spread quite a bit; in the pictures they look like they’re supposed to be rounded. I was so disappointed in how they looked out of the oven that I didn’t bother with dipping. They tasted fine (a little sweet for my palate), but they were falling apart.

    • allyson says:

      Hi Eleanor,
      Sorry to hear that your cookies didn’t work right. This recipe produces cookies that are a tad crumbly, but they should certainly stick together well enough to be dipped… or eaten plain. If they are moved too soon from the cookie sheet, they will definitely fall apart if they are not cool. As far as the spreading, I can’t imagine why they would spread, there’s really nothing in them that should cause that– in fact, that’s why they are forked down. Otherwise, they would be little balls! :)
      Was a peanut butter containing hydrogenated oils or added sugar possibly used? If you greased your cookie sheet, this could cause spreading too.
      Hope this helps!
      Allyson

      • Eleanor says:

        Uh-oh. I didn’t have quite enough natural peanut butter, so I used about 1/2 cup of Skippy to make up the difference. So that must be the culprit. I will have to try again. Thanks so much!

        • allyson says:

          Glad I could be of help! Best wishes in your future cookie baking endeavor. :) If you have any more questions, concerns, feel free to let me know- Allyson

  12. Ohhhh my. I bet these are the best, ever. Bookmarked!

  13. Eleanor says:

    How many cookies does this recipe make?

    • allyson says:

      Hi Eleanor,

      This recipe yields about 20 cookies…give or take one or two. One bag of melted chocolate chips should thoroughly cover about 10 cookies. :) Thanks for asking!

  14. Sophie says:

    These cookies look absolutely delicious. This may be a stupid question, but could you use other egg replacers such as applesauce or banana instead of the flax seed? I want to make these, like right now because they look so good and I don’t happen to have any flax seed

    • allyson says:

      Hi Sophie!

      I can’t speak to whether the suggestions below will work perfectly, as I chose the flax for its awesome binding ability- but it may be worth a shot to try another method.

      Do you have any baking powder??? If so, one egg = 2 tbsp water and 2 tsp baking powder– frothed in a small cup. You will need equivalent of about two “eggs” in this recipe. EnerG egg replacer should probably work too… if, by chance, you have that.

      I have also had great success subbing 1 tbsp of vinegar/ egg. Again, this would be 2 tbsp vinegar for this recipe…
      A banana may work, but the cookie may end up chewier… or some other texture. … and I hate to admit that I haven’t really used banana as a substitue in much… maybe if you have, you’d know better than I would. ???
      Basically, you just need a binder… so banana may be the way to go. Or use any of the other replacers, and add a touch of liquid if the dough feels dry or crumbly. It should be sticky…. easy to make into those balls. Luckily these cookies don’t need much “rise”… so as long as you get the dough to cooperate, you should be set.

      I really hope this long rant helps… :) Let me know if you have any questions… or if your other flaxseed subs work out. I truly hope they do.

      Thanks so much for asking, and wanting to make the cookies!!
      Best,
      Allyson

  15. OH MY GOD get out of the way I need to go to the kitchen!

    I knew as soon as I saw the post title that I would be making these TODAY, and I was right. HEAVENLY. Thank you so much!

    • allyson says:

      You’re awesome, Ms. V! I totally thought of you as I was making them!! :)

  16. Kristie says:

    just like peanut butter cups- oh boyyyyyyy!!!

  17. Matt says:

    Your instructions have missed out the vanilla extract, I assume it goes in at step 1?
    Mine are in the oven now, but I forgot to add the extract and also forgot to sprinkle with sugar. I think I’ve used the wrong kind of sugar too so who knows how they’ll turn out :)

    what should the flaxseed end up looking like after being microwaved? mine became a ball…

    • allyson says:

      Hey Matt,

      I sure hope they turn out well! Thanks for letting me know about the vanilla extract, Ill fix it immediately. Yes, add it in step one. It shouldn’t make a difference in the outcome of the cookie- nor should sprinkling with sugar. The flax should look like an egg white, prior to being cooked… not too sure on the ball (hmmm)… I’ll make a note of what the flax should look like as well- and next time I will shoot a pic. Thanks so much for your comments!! Very much appreciated!

  18. YUM!! I will add these to the list of gluten free yummies for the kids! Thank you!

  19. Jennifer says:

    Oh my goodness, YUM. I love the red sprinkles on top too! :)