Peanut Butter Truffles
Author: Betsy Cohen
Prep time: 40 mins
Total time: 40 mins
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • ¾ cup creamy peanut butter
  • ¾ cup confectioners sugar
  • 1 cup all purpose flour
  • ½ teaspoons vanilla extract
  • 1¼ cup Reese’s Peanut Butter Chips, optional
  • 2½ cups semisweet chocolate chips, melted
  • Fleur de Sel for sprinkling over truffles
  1. For the truffles:
  2. Line a baking sheet with parchment paper or aluminum foil and set aside.
  3. Place butter, peanut butter, sugar, flour and vanilla into large mixing bowl. Beat until smooth and creamy, about 3 minutes, scraping bowl down as needed. Mix in peanut butter chips, if using.
  4. Use 1½ teaspoon cookie dough scoop to transfer batter onto prepared pan. Freeze until set, at least one hour. Line a second baking sheet with parchment paper or aluminum foil and set aside.
  5. Once the scoops are very firm, dip each one into melted chocolate and place on the second prepared baking sheet. After dipping 4 or 5 truffles, sprinkle with fleur de sel. Continue until all truffles are dipped and sprinkled. Return to freezer to set.
  6. Betsy's tidbits:
  7. The truffles must be sprinkled with fleur de sel before the chocolate sets or else the salt will not adhere to the truffles.
  8. Fleur de Sel is a lovely finishing salt. If you are not able to find it, substitute a fine sea salt.
  9. Store in freezer. Bring up to room temperature to serve, if you can wait that long.
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