Skippy Truffle Cookies Recipes
SKIPPY TRUFFLE COOKIES
I found this recipe in the back of my junk drawer, obviously cut out from a magazine, and I thought the cookies tasted great. It was perfect for me because I try to avoid wheat / gluten. I'm posting the recipe as printed, and it was yummy, but I think next time I will reduce the sugar by at least 1/4 of a cup (maybe more) and add a tsp of vanilla. Added note: I suspect the negative reviewer made these too big. They are very soft for quite a while after coming out of the oven, and I imagine they would never be easy to eat if you made them bigger than they are supposed to be. I use slightly rounded teaspoonfulls of cookie dough and get 2 dozen. Once they cool, they are only a little softer than any normal cookie and are easy to eat. Good luck!
Provided by AngiC
Categories Drop Cookies
Time 25m
Yield 2 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Combine all ingredients except chips until well blended (seriously, my cookies still had some sugar graininess).
- Add chips.
- Drop slightly rounded teaspoonfulls on ungreased cookie sheets (12 to a sheet) - do not flatten.
- Bake 9 minutes or until puffed and golden. Cool on wire rack for at least 5 minutes before removing from cookie sheet (they will be very soft).
Nutrition Facts : Calories 1411.2, Fat 80.1, SaturatedFat 21.5, Cholesterol 105.8, Sodium 1303.9, Carbohydrate 159, Fiber 10.2, Sugar 140.8, Protein 37.3
SKIPPY QUICK COOKIES
I found this in a magazine and it sounded so simple, I had to try it. I'm glad I did. It is the easiest peanut butter cookie recipe I've ever tried and it's delicious. I made one batch and thought they were so good, I made another batch today. Children could make these cookies.
Provided by taillightsinsightbb
Categories Dessert
Time 30m
Yield 24 COOKIES
Number Of Ingredients 4
Steps:
- Preheat oven to 325°F.
- In medium bowl, combine all the ingredients.
- Shape dough into 1-inch balls and place on ungreased baking sheets, arrange cookies 2- inches apart.
- With fork, gently flatten cookie and press criss-cross pattern into top.
- Bake 8-10 minutes or until lightly browned and slightly puffed.
- Immediately top, if desired with sprinkles, chocolate chips or chocolate candies.
- Cool completely before removing from baking sheets.
- Note: You can put the sprinkles on the cookies before baking them.
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Reviews 63Estimated Reading Time 7 minsServings 24Total Time 28 mins
- Place chocolate chips and 1/4 cup peanut butter in a microwave safe bowl. Heat on high power in 30 second increments, stirring between each, until melted and smooth. Freeze for no more than 10-12 minutes, stirring every few minutes, until the mixture is stiff like a truffle mixture, but still able to scoop into balls. Scoop 1 tablespoon size balls of this mixture and place on a third cookie sheet lined with wax paper. Chill until ready to use. (Note: some of the chocolate may get hardened, so it might be crumbly. Use your hands to mold it into balls. It’s a little messy.)
- Cream butter, 1/2 cup peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Slowly mix in melted chocolate. Add egg, vanilla, milk, and salt, cocoa and baking soda. Mix until combined. Slowly add flour and mix until dough comes together.
- Scoop 2 tablespoon sized balls of dough. Flatten each ball slightly and place one of the peanut butter chocolate balls inside, wrapping up the dough around them and rolling into a large ball. Make sure the cookie dough is sealed around the truffle or you'll get truffle spillage in the oven. Place on the prepared cookie sheets and press down slightly using the tines of a fork (there will be some resistance, they won’t really flatten because of the inside.)
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