Name: Easy Peanut Butter Truffle Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 c. creamy peanut butter; 1 c. firmly packed brown sugar; 1 egg; 1 teaspoon baking soda; 1/2 c. chocolate chips

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These easy to make peanut butter cookies have just 5 ingredients, are gluten free, and have a rich peanut butter flavor studded with chocolate chips.

I want to start out by saying that I don’t like peanut butter so it’s not something that I normally use in my baking. While I have used it before I don’t really like to bake with it because I can’t taste the finished product.

However, when teacher appreciation week rolled around last year I was making cookies for all of the teachers. I made a batch of my homemade chocolate chip cookies and then I was looking for a gluten free cookie because I knew a few of the teachers didn’t eat gluten.

I reached out to a few blogging buddies and one of them sent me the recipe for these Easy Peanut Butter Cookies. Since they had just five ingredients and I had them all on hand I decided to give them a try.

Ingredients:

peanut butter (use creamy, not chunky)
brown sugar
egg
baking soda
chocolate chips

To Make the Cookies: Preheat the oven to 350 degrees. Mix all the ingredients together in a bowl until a dough forms. Drop the dough by teaspoons onto a baking sheet. Bake for 10 minutes.

I will note that I was nervous to make these because they don’t have any flour in them. I wasn’t sure how a cookie made with just peanut butter, brown sugar, and an egg was going to bake into a cookie that would stay together but I was willing to give it a try.

Mixing up the dough I noted that it was a bit sticky but it looked like cookie dough so I kept on making the cookies. I was afraid I wouldn’t be able to get them onto the cookie but they didn’t stick nearly as much as I feared.

Why do the cookies need to cool on the cookie sheet?

Make sure you let the cookies cool for at least 5 minutes on the cookie sheet before trying to move them. These cookies are very delicate so they need to cool and harden a bit before trying to move them.

If they begin to break when you are removing them from the cookie sheet let them cool an additional 10 minutes. They really need to be set before moving them.

What kind of chocolate chips should I use?

This is totally up to you and personal preference. I actually think dark chocolate chips would be great because of the sweetness of these cookies. However, I used mini Hershey kisses that are in the baking section and are already unwrapped. I like the size of them and they work well in this recipe.

Could I use other nut butters in these cookies?

Honestly, I don’t know. I know that you need to use regular, creamy peanut butter and not all natural peanut butter because it will change the consistency of these cookies. Since almond butter or sun butter have different consistencies as well I would be careful substituting them in this recipe.

The cookies baked in the oven and when they came out they were a little misshapen because they don’t expand much. In order to make them look better I used the glass trick.

Simply take a glass that is bigger than the cookie and place it over top of the cookie on the cookie sheet. Gently move the cup in a circular pattern so that the cookie moves with it. This will make your cookies perfectly round.

If trying the glass trick make sure you do it as soon as the cookies come out of the oven. They have to be hot so that they don’t break and so that the shape of the cookie can change without any issue.

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Once the cookies cooled I asked my husband to try one. He asked what they were and when I told him he smiled and told me he’d try one if he had too. He always likes when I bake with peanut butter because I don’t do it very often and it’s a big treat for him.

He told me they were really good. They melted in his mouth and had a ton of chocolate and peanut butter flavor. He did say that they were pretty rich and went even better with a glass of milk.

If you’ve tried my Easy Peanut Butter Truffle Cookies or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on: