Skippy Truffle Cookies
Indulge in the rich, chocolatey decadence of Skippy Truffle Cookies, the ultimate treat for peanut butter and chocolate lovers alike. These soft, fudgy cookies feature a deliciously creamy Skippy peanut butter base, perfectly complemented by a hint of cocoa and melty semi-sweet chocolate chips in every bite. Rolled in a delicate coating of confectioners' sugar, they bake to perfection with a crinkled, truffle-like appearance that's as enticing as their flavor. With just 15 minutes of prep time and a quick 10-minute bake, these cookies are a fast and easy way to elevate any dessert spread. Perfect for holiday cookie trays, afternoon snacks, or a sweet indulgence paired with a cold glass of milk, Skippy Truffle Cookies are sure to become a household favorite.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.25 cups unsweetened cocoa powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter (softened)
- 0.5 cups Skippy creamy peanut butter
- 0.5 cups granulated sugar
- 0.5 cups light brown sugar (packed)
- 1 teaspoons vanilla extract
- 1 large egg
- 1 cups semi-sweet chocolate chips
- 0.5 cups confectioners' sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, Skippy creamy peanut butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract and the egg to the wet mixture, and continue to beat until well combined.
Gradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the semi-sweet chocolate chips using a spatula until evenly distributed throughout the dough.
Scoop out tablespoon-sized portions of cookie dough and roll them into balls using your hands.
Roll each ball in confectioners' sugar to coat evenly, then place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are just set and the tops have a crinkled appearance.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve your Skippy Truffle Cookies with a glass of cold milk or enjoy them on their own!
Nutrition Facts
Calories |
181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 74 mg | 3% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 16.0 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 8 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 77 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
