Peanut Butter Stuffed Chocolate Cookies
Get the taste of your favorite chocolate peanut butter candy in a warm, crispy cookie!
Ingredients
Filling:
- 0.5cupunsweetened creamy peanut butter (112 grams)
- 2tbsppowdered erythritol
Cookie:
- 0.25cupunsweetened creamy peanut butter (60 grams)
- 0.25cupunsalted buttersoftened
- 0.25cupgranulated erythritol
- 1largeegg(s)
- 1servingChocolate Peanut Butter Keto Chow
- 1teaspoonbaking powder
- 2tablespooncocoa powder
Instructions
- Preheat oven to 350°F.
- To make the filling, mix the peanut butter with the powdered sweetener.
- Scoop the mixture to form 8 discs of about 1 tablespoon each onto wax paper; freeze for at least 30 minutes.
- While the discs freeze, make the cookies. Use a mixer to cream the peanut butter and the butter on medium speed. Add the erythritol, mix; add the egg and mix. Add the Keto Chow, baking powder, and cocoa powder. Mix again.
- Turn out dough onto wax paper and make 16 equal portions of about 1 tablespoon, then flatten each into a disc. Sandwich the frozen peanut butter discs between two chocolate discs. Pinch the sides together to seal and place on an ungreased cookie sheet.
- Bake for 15 minutes.
Nutrition
Serving: 1cookieCalories: 209.2kcalCarbohydrates: 16.3gProtein: 10.3gFat: 17.9gSaturated Fat: 5.3gPolyunsaturated Fat: 3.33gMonounsaturated Fat: 7.29gTrans Fat: 0.2gCholesterol: 40.8mgSodium: 254mgPotassium: 438.94mgFiber: 3.3gSugar: 0.9gVitamin A: 334.77IUVitamin C: 17.08mgCalcium: 146.93mgIron: 1.22mgSugar Alcohol: 10.84gNet Carbs: 2.11g