Cream together butter and peanut butter in a standing mixer. Add sugars, then eggs, beating well until smooth and creamy in appearance. Stir in vanilla.
Sift together flour, baking soda, salt onto wax paper. Slowly add to creamed mixture.
Cover and chill in refrigerator for 3 hours.
Preheat oven to 350 degrees.
Prepare baking sheet with parchment paper.
Scoop a teaspoon of the dough and shape into round balls. Place on baking sheet.
Using a fork, dip in sugar that you have sprinkled on a small plate and press the cookie dough out using a criss-cross pattern.
Bake at 350 degrees for 7-8 minutes, just until slightly browned. Be careful to watch these cookies and do not overbake.
Carob Truffles are one of my favorite childhood treats. We did not get many “sweets” to eat as a child so my Momma would make these delicious goodies. It’s the craziest thing when I get the craving for these little beauties, but they really are A-MAZING!
Mash equal parts banana and natural peanut butter together. Add carob powder until it has a thick but creamy consistency. Refrigerate for about an hour. The mixture will be gooey and more difficult to work with if not chilled. Scoop small sized balls of the mixture and roll lightly in cinnamon.
I used a small ice cream scooper that I use for making cookies.