This weekend I participated in a Holiday Baking Recipe Exchange with Collective Bias, Conagra Foods and Walmart. My baking partner was Sara from Saving For Someday. I sent her a recipe for Chocolate Peanut Butter Pie which you can see on her blog here. She sent me a recipe for Truffle Cookies! I loved these cookies, they were one of the most easiest cookies I have ever baked and they tasted so scrumptious.
Here is the recipe:
1 cup Peter Pan Peanut Butter
1 cup Brown Sugar (firmly packed)
1 large Egg
1 tsp Baking Soda
½ cup Semi-Sweet Chocolate Chips (mini chips
1. Preheat Oven to 350°F
2. In a small bowl, combine all ingredients expect chocolate chips
3. Stir in chocolate chips
4. On ungreased cookie sheet, using slightly rounded teaspoonful (or small #40
scoop) drop dough 2-inches apart (Do Not Flatten unless you want flatter
5. Bake 9 – 12 minutes or until cookies are puffed and golden. Cookies will be
very soft. If you cook them until they look done they will become too hard.
6. Place baking sheet on wire rack and let stand 5 minutes to cool
7. Remove cookies from cookie sheet and cool completely before serving.
Once cooled but still warm, I topped with Reddi-wip to make the ultimate dessert (psst did you know Reddi-wip comes in fat free?!).
I found that the Peter Pan peanut butter was easy to work with, it was very smooth which made it great to mix with and to get out of the bowl. This recipe took less than 30 minutes to create from beginning to end! These would be great to serve during the holidays as well to give as gifts.
You can see my shopping trip at Walmart and the tutorial here: