Ingredients for Skippy Truffle Cookies
- 1 cup Creamy Peanut Butter
- 1/2 cup Brown Sugar, packed
- 2 large Eggs
- 1 teaspoon Baking Soda
- 1 cup Semi Sweet Chocolate Chips
- 1/2 cup (1 stick) unsalted Butter, softened
- 1/2 cup Granulated Sugar
- 1/2 cup Unsweetened Cocoa Powder
- 1/2 teaspoon Salt
- 1 1/4 cups Gluten-Free All-Purpose Flour Blend
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How to Make Skippy Truffle Cookies
- Preheat oven to 350°F (175°C).
- In a medium bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the cocoa powder and salt.
- Gradually add the gluten-free flour and baking soda, mixing until just combined. Be careful not to overmix.
- Stir in the chocolate chips.
- Drop slightly rounded teaspoonfuls (approximately 1/2 inch in diameter) onto ungreased cookie sheets. Do not flatten.
- Bake for 9-11 minutes, or until edges are set and centers are slightly soft. Keep an eye on them as ovens vary!
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
563g
Fat
107g
Carbs
52g
