Chocolate Stuffed Peanut Butter Cookies

Categories: , | Tags:
Email this to someoneTweet about this on TwitterShare on Facebook0Share on Google+13Pin on Pinterest1.5k

Chocolate Stuffed Peanut Butter Cookies

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.

Serves: Makes 25 cookies
Nutrition Info: Per cookie: Food energy: 134kcal, Saturated fatty acids: 4.06g, Total fat: 11.80g, Calories from fat: 106, Cholesterol: 8mg, Carbohydrate: 5.12g, Total dietary fiber: 2.85g, Protein: 3.83g, Sodium: 109mg
Email this to someoneTweet about this on TwitterShare on Facebook0Share on Google+13Pin on Pinterest1.5k
1 Star2 Stars3 Stars4 Stars5 Stars (20 votes, average: 4.30 out of 5)

Comments (7)

  1. Jamie at

    Sounds and looks delicious! Approximately how many ounces would “1 & 2/3 Lily’s Milk Chocolate Bars” translate into? (I’m thinking of using dark chocolate chips.) Thanks for sharing! ~Jamie

  2. Mary. at

    Have you ever made peanut butter stuffed, chocolate cookies. Before?

  3. Darcy at

    These look SO good! I’ll have to try them!

  4. Lisa at

    Do you think you could use almond butter in place of peanut butter?

  5. Cecelia at

    I am always looking for recipes for my granddaughter (who is 5). But all the recipes have very high carbs. Also she has Celiac, so together
    it is very hard. There are more and more people with with Celiac and Diabetics. I hope someone wakes up and starts making recipe that are low in carbs and are diabetic friendly.

  6. Camille at

    Are these gluten-free?

  7. Tammy Hall Moscato at

    I think the only thing I moght do differently to make this….well More is add some zero carb protein powder like Isopure Vanilla, true cacoa powper instead of milk chocolate because it actually has a source of added fiber,vitamin and minerals and maybe some nuts for more fiber and protien. Make this cookies SO.MUCH.MORE.

Add a comment

Your email address will not be published. Required fields are marked *