I’m trying to find the right words for describing these cookies and I keep coming up blank because they are beyond words.
As my mother would say, they are slap-your-mamma good. I’m not sure where that saying comes from or what it even means but I’ve heard her say it my whole life and I catch myself using it a lot these days. I guess it implies that you love your mom and what you’re eating tastes so good that it could cloud your mind and make you do something as unthinkable as slapping the woman who raised you. Weird, I know, does anyone else say that or is it just us?
It’s probably just one of our crazy family things. Oh, and speaking of family stuff, my big huge little brother Chase (he’s younger but like way way taller. Think skyscraper) turned 16 a few days ago. Now that’s weird. I’m a horrible sister though because I had this epic cake planned and then the day before his birthday I made way too many of these cookies because we had some family friends over and apparently I’ve lost the ability to judge portion sizes. I just couldn’t rationalize making a cake on top of them all so I asked him if I could wait until the next day. Chase’s breakfast (and lunch and dinner) of choice is always cookies so he was totally cool with it.
Then I did the stupidest thing and forgot to finish everything in time and it ended up being an awesome, but 2-day-late birthday cake. He said it was worth the wait but I still felt bad. Also, I wanted to take pictures to share it with you guys but I’m pretty sure it was a photographic fail. As delicious as it was, it just wasn’t very photogenic. I still haven’t decided if I’m going to attempt editing them.
Anyways, these cookies are seriously one of the most addictive things I’ve made to date. My brothers kept comparing them to nutter butters because the center is so full of peanut buttery goodness and when you bite into it you kind of just wanna dance, you know what I’m sayin’?
Oh, and I also just had the thought (Hey, I do have those from time to time believe it or not), these would be perfect for Father’s day which I just realized is right around the corner. You guys, I’ve been terrible about keeping up with holidays recently. I had all of these intentions to do awesome stuff for mother’s day and even some red, white, and blue stuff inspired by Memorial day (obviously the whole world doesn’t celebrate that but it’s still a fun theme to work with no matter where you live). I’ve been totally spacing lately though and I got wrapped up in other stuff. Just say it, I’m a major loser-head and a cotton-headed-ninnymuggins.
I’m cool with that, I’ll just be over here drowning my guilt in cookies if you want to join me!
- 1 cup powdered sugar
- 1/2 cup Peanut Butter
- 1/4 cup (1/2 stick) butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2/3 cup (about 1 stick+3 tbsp) butter, softened
- 1/2 cup sugar
- 2/3 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2/3 cup peanut butter
- 2 1/2 cups flour
- 1 cup crushed snack pretzels (about 2 cups before crushing/chopping) + about 32 whole ones for topping cookies
- 1 cup milk chocolate chips or chunks
- First make the truffle center. Stir peanut butter and butter together in a large mixing bowl or stand mixer. Add vanilla, salt, and powdered sugar and beat until combined. Scrape into a bowl or container, cover, and place in freezer for about 30 minutes while you make the cookie dough.
- Cream butter and sugar in same mixing bowl (no need to wash after truffle). Beat in egg until mixed then add salt, soda, vanilla, and peanut butter and beat until smooth. Add flour and continue mixing until dough is evenly mixed. Now add pretzel pieces and chocolate chips to dough and stir until combined. Cover bowl and place in fridge.
- After it has been close to 30 minutes remove truffle mix from freezer and use a small spoon to scoop out little teaspoon sized balls then roll quickly between your palms before it becomes too warm, then place on a plate or tray. You should end up with about 32 balls. Cover plate with plastic and place in freezer.
- Now while those are getting cold, remove dough from fridge and roll into medium sized, about 2 tablespoons, balls and place about 2 inches apart on parchment or silicone lined baking sheets. (If you have OCD about these things you can match the number of dough balls to how many truffles you have, or you can obviously just eat the extra!)
- When the truffles have been in the freezer for about 25 minutes, preheat the oven to 350 degrees F (180 C) and remove them from freezer.
- Take a dough ball and flatten into a disk, then place a truffle in the center and gently shape dough around it and roll between your palms. Place cookie back on tray, top with a pretzel, and push down slightly then repeat with all cookies and bake for 7 - 9 minutes until the edges start to brown. Remove and cool for at least 5 minutes before stuffing your face!