The original idea for this recipe was to make Greek Easter cookies, but the dough just wouldn’t hold together well enough to be rolled and twisted into shape. However, it was too tasty to waste and it worked beautifully as a cutout sugar cookie. Read more
Nothing is better than a soft peanut butter cookie. How can you improve on perfection? By adding chocolate, of course. But not chocolate chips, that’s so 2014. How about stuffing the center of the cookie with chocolate. There it is, just a normal-looking peanut butter cookie…with a surprise chocolatey center. I do believe we just improved on perfection.
1 1/2 cups almond flour
1 tsp baking powder
1/4 tsp salt
3/4 cup creamy peanut butter
6 tbsp butter, softened
1/2 cup Swerve Sweetener
1 large egg, room temperature
1 tsp vanilla extract
1 & 2/3 Lily’s Milk Chocolate Bars or other sugar-free milk chocolate (you can also use dark chocolate if you prefer)
Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner.
In a medium bowl, whisk together the almond flour, baking powder and salt.
In a large bowl, beat together the peanut butter and butter until smooth. Beat in sweetener, then beat in egg and vanilla extract until well combined. Beat in almond flour mixture until well combined.
Break milk chocolate bars into 1-inch chunks. If using Lily’s, this is about 2 of the small sections.
Using 1 tbsp of dough at a time, make a ball and then flatten it. Press a piece of chocolate into the ball, then top with a smaller bit of dough, about 1 teaspoon. Form the cookie around the chocolate to seal edges and flatten into a round cookie shape.
Place cookies 1 inch apart on prepared baking sheet and bake 12 to 14 minutes, until just beginning to brown around the edges. Remove and let cool on pan.