Peanut Butter Truffle Cookies

Peanut Butter Truffle Cookies

Posted by Jemma Lloyd on 14/11/2013

  • Recipe difficulty: Medium
  • Vegetarian
  • Blog post
  • 5 of 5 29
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people

Ingredients

125g / 4oz Plain or Dark Chocolate
150ml / 1/4 pint Double Cream
125g / 4oz Butter or Margarine
125g / 4oz Caster Sugar
125g / 4oz Peanut Butter (Crunchy or Smooth)
4Tbsp Golden Syrup
225g / 8oz Plain Flour
1/2 Tsp Bicarbonate of Soda

Peanut Butter has always been a big favourite in our family so this cookie recipe has always been popular at family gatherings, either as a snack or even a dessert served with ice cream.

The original recipe was my nan’s, passed down to my mom, then passed down to me. A simple recipe that makes cookies with a crispy edge and a chewy truffle filled centre.

Peanut Butter Truffle Cookies

This recipe was originally made using a classic Kenwood to ensure perfectly even creaming of the core ingredients, it has been great to bring that quality to life again using a more modern kMix, the Kenwood was never passed down through our family as my Nan still uses it today!

Peanut Butter Truffle Cookies

Method

  1. To make the truffle filling, break the chocolate into pieces and place in a glass bowl. Pour the double cream into a pan and bring to the boil, then immediately pour over the chocolate pieces.
  2. Stir until you have a thick, smooth ganache and place in the fridge to cool and set.
  3. Preheat the oven to 170 degrees celsius and line two baking trays with greaseproof paper or tin foil.
  4. For the cookie dough, cream together the butter and sugar until fluffy. Then add the peanut butter and golden syrup and blend well.
  5. Pour in the plain flour and bicarbonate of soda, and mix a final time until you have a thick dough.
  6. Take approx 1 Tbsp of the cookie dough and place on a chopping board, flattening it down with the back of the spoon.
  7. Place a small teaspoon of the chocolate filling in the middle of the flattened cookie dough, then fold the cookie dough around it, completely enclosing it.
  8. Flatten down, then place onto a baking tray ready to go in the oven. Repeat until all the cookie dough is used (should make approx 18 cookies).
  9. Bake in the middle of the oven for approx 10 minutes or until lightly golden. The cookies will still be very soft when you remove them from the oven, but they will harden once they start to cool.
  10. Remove from oven and place on a wire rack to cool. Best served slightly warm with ice cream.

* The blogger contributing to this site has received a Kenwood Kitchen Machine to use as part of the recipe creation, any opinion stated by the blogger and their content is the bloggers own.

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Ingredients

125g / 4oz Plain or Dark Chocolate
150ml / 1/4 pint Double Cream
125g / 4oz Butter or Margarine
125g / 4oz Caster Sugar
125g / 4oz Peanut Butter (Crunchy or Smooth)
4Tbsp Golden Syrup
225g / 8oz Plain Flour
1/2 Tsp Bicarbonate of Soda

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