Peanut butter truffle cookies

My husband lived in Switzerland for 2 years and always talks about the food he misses from there which is really just the cheese.  My husband is a cheese snob.  If he had his druthers we would be eating those $25 per pound gourmet cheese every day.  Thankfully he settles for something a bit more in our budget but I do love to surprise him with those pricier cheeses occasionally.  One other thing we talk about a lot is the chocolate.  Man, once you have had good chocolate the stuff we Americans eat on a regular basis seems really awful.  So, when our good friend dropped off a thank you gift of 3 bags of Lindt Lindor Truffles I was in chocolate heaven.  Did I mention he had already given us 2 bags of these chocolates a few weeks before as a thank you gift?  Yeah, he’s a good friend to have.  My daughter told us that those little truffles were her favorite treats.  She will have such fine taste.

Well, the only problem was we were moving in just a week or so and the chocolates were not going to make it cross country, in a hot car, in August.  So I decided we would make these peanut butter blossom cookies but using the Lindor Truffles.  You should have seen my hubby’s face light up when I told him my idea.  He really likes cookies.  We had a lot of fun making these as a family.  My little girl loved rolling the shaped cookies in the sugar and my son loved putting them on the tray.  It was a fun family memory and our last time cooking as an entire family in that kitchen.

Because these truffles are hollow in the center you need to wait a little longer to push them down into the cookie so they don’t melt and let out that wonderful filling.  These cookies are rich and divine and were such a lovely way to treat ourselves among all the chaos.  Thanks Adam for the truffle supply!

1/2 cup butter

1/2 cup creamy peanut butter

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1 egg

1 Tbsp milk

1 tsp vanilla extract

1 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/4 cup granulated sugar (for rolling the cookies in)

24 Lindor Truffles (I used milk chocolate, white chocolate, and dark chocolate-my favorites were the white and dark)

Cream butter and peanut butter together until fluffy.  Gradually add the 1/2 cup sugar and brown sugar and beat until light and fluffy.  Add egg, milk, and vanilla, beat until combined.

Combine flour, baking soda, and salt.  Gradually add flour mixture to peanut butter mixture, beating until well combined.

Shape dough into 24 balls and roll in the 1/4 cup sugar.  Place 2-inches apart on an un-greased cookie sheet.  Bake at 375 for 8-10 minutes until cookies are golden around the edges.  Remove cookies from baking sheet and place on wire racks to cool.  After they have cooled a few minutes press the truffles into the cookies.  Cool completely (or almost completely depending on your will power).  

I cannot tell you how these keep because they only made it to the next night.  Please don’t judge.

Find them here on Amazon (This is an affiliate link).