My mom probably rues the day she first made these. They’re known as buckeyes around my house, but I’m pretty sure the rest of the world calls them peanut butter truffles. My mom’s line is: “They are a pain to make. You either have to love them or love someone who does.” I love them. Fully and wholeheartedly. They are like your own peanut butter cup. What could be better?
Peanut Butter Truffles
2 sticks butter, melted
2c peanut butter
6c powdered sugar
24oz chocolate chips
- Mix butter, peanut butter, and sugar together. Make 1” balls. Chill for at least 2 hours.
- Melt chocolate. Dip peanut butter balls into chocolate until completely covered. Gently shake off excess chocolate and place on wax paper. Let sit until chocolate is hard. (May need to re-warm chocolate.)
These might be my new favorite cookie. I mean, I love a good chocolate chip, but peanut butter + sugar… I can lose control.
Peanut Butter Cookies
(adapted from ATK’s gluten-free cookbook)
8oz gluten-free flour
1t baking soda
0.25t xanthan gum
7oz light brown sugar
1c creamy peanut butter
8T unsalted butter, melted
2 large eggs
1/3c peanuts, chopped fine
- Whisk flour, soda, salt, xanthan gum in medium bowl. Set aside. Combine sugars and peanut butter into large bowl. Pour butter over sugar and mix. Whisk in eggs and vanilla and stir until smooth. Stir in dry ingredients and mix until homogeneous dough forms. Let rest 30 min.
- Heat oven to 350F with rack in the middle. Line 2 baking sheets with parchment. Working with 2 generous tablespoons of dough, roll into balls and place 2” apart on the sheets. Press dough to 0.75” thickness using bottom of greased measuring cup. Sprinkle w/ peanuts.
- Bake cookies until puffed and edges have begun to set but centers are still soft (cookies will look underdone), 12-14 minutes, rotating halfway through cooking. Let cool on sheet for 5 minutes, transfer to wire rack to complete cooling.