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.

(35 votes, average: 3.89 out of 5)
Chocolate Stuffed Peanut Butter Cookies


  • 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)


  1. Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner.
  2. In a medium bowl, whisk together the almond flour, baking powder and salt.
  3. 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.
  4. Break milk chocolate bars into 1-inch chunks. If using Lily’s, this is about 2 of the small sections.
  5. 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.
  6. 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.

Yield: Makes 25 cookies (1 per serving)

Cholesterol: 8mg

Food energy: 134 kcal

Total fat: 11.8g

Calories from fat: 106

Carbohydrate: 5.12g

Protein per serving: 3.83g

Total dietary fiber: 2.85g

Sodium per serving: 109mg

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8 years ago

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.

8 years ago

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

8 years ago

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

8 years ago

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

8 years ago

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

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