I find it very easy to get addicted to certain ingredients. Lately for me it’s been white chocolate baking chunks from Whole Foods. I try not to eat them straight out of the bag and actually make recipes with them, but these kind of things happen.
To finish off the bag and keep myself from eating them with spoonfuls of Nutella(highly recommended by the way) I made these cookies with the last 1/2 cup. I didn’t know white chocolate and peanut butter went so well together until I tried Peanut Butter & Co.’s White Chocolate Wonderful and they opened my eyes. These cookies have all the goodness of nutty peanut butter with creamy white chocolate—what more could you ask for?
This is basically your grandmother’s easy peanut butter cookie recipe with white chocolate mixed in. You could use white chocolate peanut butter or some earthy spices to mix it up but I think they’re just as addictive when they’re done simple.
White Chocolate Peanut Butter Cookies
Prep time: 10 minutes
Cook time: 12 minutes
Ingredient(Makes a dozen cookies):
- 3/4 cup creamy peanut butter
- 1 egg
- 1/2 cup + 2 Tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/2 cup white chocolate chips
Method:
- Preheat your oven to 350 degrees.
- In a large bowl, beat together the peanut butter, sugar, egg, vanilla and baking soda.
- Fold in the white chocolate chips evenly.
- Roll the dough into 1-ounce balls. Lightly press down on the balls with a fork in a criss-cross pattern to flatten it to about 3/4-inch thickness.
- Bake for 12-14 minutes until the tops are firm to the touch and the edges begin to brown.
- Remove the cookies from the oven and let them cool before moving to a separate plate.
I tried to hold out on the cookie dough truffle craze. I really did. But all the cookie dough recipes floating around blogs these days and now a whole cookie dough cookbook wore me down.
Anyone who’s tried gluten-free baking knows that—while the baked result may be delicious—gluten-free flours make the raw dough taste horrible. That’s a problem for truffles where the whole point is to be eating raw dough. Thankfully, almond flour has virtually no flavor and works perfectly in this recipe.
You can use almond flour or almond meal interchangeably in this recipe. You could even get away with 1 cup of almond butter in a pinch if it’s not too oily.
Gluten-Free Cookie Dough Truffles
Prep time: 15 minutes
Cook time: 0 minutes
Ingredients(Makes about 24 truffles):
For the dough:
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups almond flour or almond meal
- 1/2 cup mini chocolate chips or chocolate shavings
For the coating:
- 1 cup semi-sweet or bittersweet chocolate chips
- 2 Tablespoons coconut oil(butter or shortening would work, too)
Method:
- Cream together the butter, brown and powdered sugars.
- Mix in the vanilla, salt, and almond flour.
- Fold the chocolate chips into the batter.
- Roll ounces of dough into 1-inch balls and put them into the refrigerator or freezer to chill.
- Melt the chocolate chips for the coating in your microwave or over a burner.
- Add in the coconut oil and stir until smooth and runny.
- One by one, dip the chilled dough balls into the melted chocolate and turn them to coat.
- Place the truffles onto a non-stick surface to cool.
- Store in the refrigerator for up to 2 weeks. Serve at room temperature.
Now I get what all the fuss is about.
