Truffle Filling: Begin by melting the butterscotch chips and peanut butter together in the microwave for about 1 minute. Stir the mixture until it becomes smooth. Next, chill it in the refrigerator until it thickens enough to scoop, roughly 10-15 minutes. Scoop the mixture into tablespoon-sized balls and set them aside until ready to use.

Cookie Dough: In a mixing bowl, cream together the unsalted butter, creamy peanut butter, and brown sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract. Once well-combined, mix in the flour, baking soda, and salt until the dough forms.

Assemble Cookies: Place the granulated sugar into a small bowl. Scoop about 2 tablespoons of dough, flatten it slightly, and place a truffle ball in the center. Enclose the truffle with the dough, forming a ball. Roll the filled dough ball in the granulated sugar, then place it on a prepared baking sheet. Slightly flatten each cookie ball.

Bake: Preheat the oven to 350°F. Bake the cookies for 9-10 minutes until they are puffed and the edges are set. Once baked, let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.

Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Calories: Approximately 300 kcal per cookie

Tips:

• Ensure the truffle filling is chilled enough to handle; it should not be too soft.
• Be mindful not to overbake the cookies. They should remain soft in the center when removed from the oven.
• For an added touch of sweetness, drizzle the cookies with melted chocolate once they cool.