Gigantic Truffled Peanut Butter Cookies

Gigantic Truffled Peanut Butter Cookies


  • Truffle Filling
  • 1 cup heavy cream
  • 4 cups semisweet high quality chocolate chips
  • Peanut Butter Cookies
  • 8 ounces unsalted butter at room temperature
  • 1 cup plus 2 tablespoons smooth peanut butter
  • ¾ cup plus 2 ½ tablespoons granulated sugar
  • 1 cup light brown sugar, packed
  • 2 cups plus 1 tablespoon bread flour
  • ¾ cup whole-wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 whole large eggs
  • 2 teaspoons vanilla extract
  • 1 ¼ cups salted roasted peanuts
  • Granulated sugar for rolling


  • Truffle Filling
  • In a heavy saucepan, bring the cream to a boil. Remove it from heat.
  • Add the chocolate to the cream and stir the mixture gently with a whisk until the chocolate melts.
  • Pour the truffle mixture into a 15-inch by 10-inch rectangular pan with sides lined with foil (Figure 16-10). Chill the truffle mixture for approximately 2 hours or until it is very firm.
  • Remove the pan from the refrigerator and pull the foil with the truffle mixture out of the pan and place on a work surface. Using a 1 3/4-inch fluted or round cookie cutter, cut out as many rounds as possible. Reserve the rounds on a parchment-lined sheet pan. Chill the rounds until needed.
  • Peanut Butter Cookies
  • Preheat the oven to 375°F. In the bowl of an electric mixer using the paddle attachment, cream the butter, sugars, and peanut butter for 1 to 2 minutes or until the mixture lightens in color.
  • In another bowl, thoroughly whisk together the flours, baking powder, baking soda, and salt; set the mixture aside.
  • On low speed, add the eggs, one at a time, to the peanut butter mixture, blending to incorporate one egg before adding the next. Add the vanilla extract.
  • On low speed, add the flour mixture to the peanut butter and blend until just combined. Add the peanuts. Scrape the dough into a large bowl. Cover and chill for at least 2 hours or overnight.
  • Using a ¼ cup solid measuring cup or a 2-ounce ice cream scoop, scoop the dough into rough ball shapes. Smooth each ball by rolling it between the palms of your hands. Roll each ball into a bowl of granulated sugar and place them spaced 2 inches apart on a parchment lined sheet pan.
  • Using the flat bottom of a drinking glass or a solid measuring cup, flatten each ball into a circle.
  • Bake for 10 to 12 minutes or until the cookies are very light brown. Do not overbake.
  • Remove the cookies from the oven and immediately place 1 of the reserved chocolate truffle disks in the center of each cookie, pressing down slightly to help them adhere. Allow the cookies to cool for 5 minutes before removing them from the sheet pan and cooling on racks.



Makes approximately 2 ½ dozen cookies