If you thought a chocolate chip cookie couldn't get any better.....think again. These are like a crunchy, salty, sweet, peanut buttery explosion!
First make the truffle center. Stir peanut butter and coconut cream together in a large mixing bowl or stand mixer. Add vanilla, salt, and powdered sugar and beat until combined. Scrape into a bowl or container, cover, and place in freezer for about 30 minutes while you make the cookie dough.
Pre-heat oven to 350 degrees F (180 C). Cream butter and sugars together in bowl of stand mixer (or with hand mixer). Scrape sides of bowl and add coconut cream and applesauce; beat until well combined. Add vanilla, soda, and salt. Add flour one cup at a time and beat after each addition but just until combined. (If you are using a hand mixer you may have to hand stir the last cup of flour into the dough.) Stir in chocolate until combined.
Now while those are getting cold, remove dough from fridge and roll into medium sized, about 1 1/2 tablespoons, balls and place about 2 inches apart on parchment or silicone lined baking sheets. (If you have OCD about these things you can match the number of dough balls to how many truffles you have, or you can obviously just eat the extra!)
*If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.