Soft, chewy chocolate cookies topped with a silky peanut butter truffle and finished with rich chocolate glaze. This is the ultimate chocolate peanut butter dessert.
If you love the classic combination of chocolate and peanut butter, these cookies are going to be your new obsession. They’re rich, indulgent, and surprisingly easy to make. No dough chilling required.
A few years ago, I made brownies topped with this peanut butter truffle (recipe coming soon!), and I couldn’t stop thinking about it. It’s smooth, creamy, and honestly good enough to eat straight from the bowl. Turning it into a cookie felt like the obvious next step and it did not disappoint.
Why You’ll Love These Cookies
- Soft & chewy chocolate cookies with deep cocoa flavor
- Creamy peanut butter truffle topping that melts in your mouth
- No chilling required – perfect for when you want cookies fast
Ingredients You’ll Need
Chocolate Cookies
- Unsalted butter (slightly cool, not fully softened)
- Granulated sugar
- Light brown sugar
- Eggs (room temperature)
- Vanilla extract
- Dutch-processed cocoa powder
- All-purpose flour
- Salt
- Baking powder
- Baking soda
Peanut Butter Truffle
- Creamy peanut butter (I use Skippy)
- Unsalted butter, softened
- Powdered sugar (measured, then sifted)
- Milk
Chocolate Glaze Topping
- Semi-sweet chocolate chips
- Unsalted butter
Tip: Take your butter and eggs out about 30 minutes before baking. Room temperature ingredients mix more evenly and give you better texture.
How to Make Chocolate Peanut Butter Truffle Cookies
- Make the Chocolate Cookies
- In a large bowl, beat butter and sugars until light and fluffy. Add eggs one at a time, mixing until fully incorporated. Stir in vanilla.=
- With the mixer on low speed, add cocoa powder until combined. Gradually mix in flour, salt, baking soda, and baking powder until just combined—don’t overmix.
- Use a rubber spatula to scrape the bowl and ensure everything is evenly incorporated.
- Scoop dough into golf ball-sized portions (about 2½–3 tablespoons) and place on a parchment-lined baking sheet.
- Bake at 350°F for 6–8 minutes, until centers are set and no longer shiny. Let cookies cool on the pan.
- Make the Peanut Butter Truffle
- Beat softened butter and peanut butter until smooth and creamy. Add sifted powdered sugar and mix until combined. Add milk and beat until silky and spreadable.
- Make the Chocolate Glaze
- In a microwave-safe bowl, combine chocolate chips and butter. Microwave for 30 seconds, then stir until smooth. Continue heating in 15-second intervals if needed, stirring each time until fully melted.
- Assemble the Cookies
- Once cookies are cooled, top each with a layer of peanut butter truffle, then spoon or drizzle the chocolate ganache over the top.
Tips for Perfect Cookies
- Use room temperature ingredients for best texture
- Measure flour carefully, spoon and level or use a scale
- Don’t overmix the dough (this keeps cookies soft)
- Let cookies cool on the baking sheet before moving
More Recipes You’ll Love
- Levain Copycat Caramel Coconut Chocolate Chip Cookies
- Easy Lemon White Chip Cookies (perfect for spring)
- Amazing Homemade Oreo Sandwich Cookies
If you try these Chocolate Peanut Butter Truffle Cookies, I’d love to hear what you think!
Leave a comment below or tag me so I can see what you’re baking 💛
Chocolate Peanut Butter Truffle Cookies
Soft, chewy chocolate cookies topped with a silky peanut butter truffle and finished with rich chocolate glaze. This is the ultimate chocolate peanut butter dessert.
Equipment
- Rimmed baking sheets
- Measuring cups and spoons
- Stand mixer or hand mixer
- Silicone spatula
- Kitchen scale
- Mixing bowl
- microwave safe bowl
Ingredients
Cookies
- ¾ cup (170 g) unsalted butter, slightly cold
- ½ cup (100 g) granulated sugar
- ½ cup (106 g) light brown sugar
- 2 eggs
- 1 tsp vanilla
- ½ cup (40 g) cocoa powder, I use dutch processed
- 2 ½ cups (300 g) all-purpose flour
- ½ tsp salt
- 1 tsp baking powder
- ¼ tsp baking soda
Peanut Butter Truffle
- ½ cup (128 g) peanut butter
- ½ cup (113.5 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar
- 2 teaspoons milk
Chocolate Glaze
- ½ cup (112 g) semi-sweet chocolate chips
- 2 tablespoons (28 g) unsalted butter
Instructions
Cookies
- Preheat oven to 350° F (175° C). Line two baking sheets with parchment paper and set aside.
- In a bowl of stand mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, mixing until fully incorporated. Add vanilla and mix for 30 seconds.
- With the mixer on low speed, add cocoa powder until combined.
- Gradually mix in all-purpose flour, salt, baking soda, and baking powder until just combined.
- Use a rubber spatula to scrape the bowl and ensure everything is evenly incorporated.
- Scoop dough into golf ball-sized portions (about 2½–3 tablespoons) and place on a parchment-lined baking sheet.
- Bake at 350°F for 6–8 minutes, until centers are set and no longer shiny. Immediately after removing cookies from oven, slightly flatten cookies with bottom of glass or mug. Let cookies cool on baking sheet.
Peanut Butter Truffle
- In a medium sized mixing bowl, beat butter and peanut butter with hand mixer, until smooth.
- Add sifted powdered sugar and beat until combined.
- Add milk and beat until smooth.
Chocolate Glaze
- In a microwave safe bowl, add chocolate chips and butter. Heat in microwave for 30 seconds and stir until smooth. If chocolate chips aren’t fully melted, heat an additional 15 seconds and stir until smooth. Continue in 15 second intervals until chocolate is smooth.
Assemble
- Once cookies have cooled completely, spread about 1 tablespoon of peanut butter truffle on top of each cookie.
- Spread about 1 teaspoon of chocolate glaze on the peanut butter truffle.
- Serve and enjoy!
Notes
Store in an airtight container in the refrigerator.
