Skippy Truffle Cookies
4
People talking
I found this recipe in the back of my junk drawer, obviously cut out from a magazine, and I thought the cookies tasted great. It was perfect for me because I try to avoid wheat / gluten. I'm posting the recipe as printed, and it was yummy, but I think next time I will reduce the sugar by at least 1/4 of a cup (maybe more) and add a tsp of vanilla. Added note: I suspect the negative reviewer made these too big. They are very soft for quite a while after coming out of the oven, and I imagine they would never be easy to eat if you made them bigger than they are supposed to be. I use slightly rounded teaspoonfulls of cookie dough and get 2 dozen. Once they cool, they are only a little softer than any normal cookie and are easy to eat. Good luck!
- Ready In:
- 25mins
- Yields:
- Units:
4
People talking
ingredients
- 1 cup creamy peanut butter (brand name, like Jif or Skippy, yep, trans-fatty goodness)
- 1 cup brown sugar, firmly packed
- 1 large egg
- 1 teaspoon baking soda
- 1⁄2 cup semi-sweet chocolate chips
directions
- Preheat oven to 350.
- Combine all ingredients except chips until well blended (seriously, my cookies still had some sugar graininess).
- Add chips.
- Drop slightly rounded teaspoonfulls on ungreased cookie sheets (12 to a sheet) - do not flatten.
- Bake 9 minutes or until puffed and golden. Cool on wire rack for at least 5 minutes before removing from cookie sheet (they will be very soft).
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RECIPE MADE WITH LOVE BY
@AngiC
Contributor
@AngiC
Contributor
"I found this recipe in the back of my junk drawer, obviously cut out from a magazine, and I thought the cookies tasted great. It was perfect for me because I try to avoid wheat / gluten. I'm posting the recipe as printed, and it was yummy, but I think next time I will reduce the sugar by at least 1/4 of a cup (maybe more) and add a tsp of vanilla. Added note: I suspect the negative reviewer made these too big. They are very soft for quite a while after coming out of the oven, and I imagine they would never be easy to eat if you made them bigger than they are supposed to be. I use slightly rounded teaspoonfulls of cookie dough and get 2 dozen. Once they cool, they are only a little softer than any normal cookie and are easy to eat. Good luck!"
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I've made these numerous times and have always had great results! They turn out soft anf light! I follow the recipe exactly, except add 1 minute to the cooking time.Reply
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I am taking off a star from my rating- I had to throw out all but the 3 we ate. They deflated to an awful consistency. I'm sorry- had high hopes for these! These are yummy cookies- but they didn't set for me. I ended up with really big and gloppy cookies- they taste great, and are easy to do, but you need two hands and a washcloth to eat them. Also, I only ended up with 11 cookies. I used everything as stated, except my peanut butter was chunky. Thank you for sharing.Reply
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These are the easiest cookies to make and you CANNOT just eat one! Get your milk kiddies...these are YUMMY!Reply
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Reply
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I found this recipe in the back of my junk drawer, obviously cut out from a magazine, and I thought the cookies tasted great. It was perfect for me because I try to avoid wheat / gluten. I'm posting the recipe as printed, and it was yummy, but I think next time I will reduce the sugar by at least 1/4 of a cup (maybe more) and add a tsp of vanilla. Added note: I suspect the negative reviewer made these too big. They are very soft for quite a while after coming out of the oven, and I imagine they would never be easy to eat if you made them bigger than they are supposed to be. I use slightly rounded teaspoonfulls of cookie dough and get 2 dozen. Once they cool, they are only a little softer than any normal cookie and are easy to eat. Good luck!
