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.
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.
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Oh my goodness, YUM. I love the red sprinkles on top too! :)
Thanks Jennifer!
YUM!! I will add these to the list of gluten free yummies for the kids! Thank you!
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…
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!
just like peanut butter cups- oh boyyyyyyy!!!
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!
You’re awesome, Ms. V! I totally thought of you as I was making them!! :)
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
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
How many cookies does this recipe make?
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!
Ohhhh my. I bet these are the best, ever. Bookmarked!
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.
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
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!
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
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.
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
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+++
Awesome Bobby! Sooo glad you enjoyed ‘em… ;)
Oh wow!! i believe these could solve the problems of the world! Looks completely divine!!
my husband LOVES these. he can only eat 1 or 2 because they’re so rich.
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!
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