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These rich chocolate cookies stuffed with creamy peanut butter are melty, gooey and out of this world delicious!
Ingredients
Chocolate Cookies
1 Pint of Doughy Double Chocolate Chip
Peanut Butter Filling
1/2 cup creamy peanut butter, room temperature
1/4 cup monk fruit
1/4 teaspoon vanilla extract
Directions
In a bowl, mix together peanut butter, monk fruit, and vanilla until it forms a smooth paste. Dollop teaspoons (grape-sized balls) of filling mixture onto a parchment or foil-lined baking sheet. Freeze for at least 30 minutes or until firm enough to handle.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
Scoop 2 tablespoons balls of dough per cookie. Split dough in half, and slightly flatten one half in the palm of your hand. Place one frozen filling ball into the center of the dough. Top with other half of dough ball and smush around frozen filling until well sealed. Roll into a smooth ball and place on prepared cookie sheet, leaving at least 2 inches of space between cookies to allow for spreading.
Bake cookies for 11 to 12 minutes or until centers are just set. Remove from oven and let cool on pans for 10 minutes, then transfer to wire racks to cool completely.
Ingredients
Chocolate Cookies
1 Pint of Doughy Double Chocolate Chip
Peanut Butter Filling
1/2 cup creamy peanut butter, room temperature
1/4 cup monk fruit
1/4 teaspoon vanilla extract
Directions
In a bowl, mix together peanut butter, monk fruit, and vanilla until it forms a smooth paste. Dollop teaspoons (grape-sized balls) of filling mixture onto a parchment or foil-lined baking sheet. Freeze for at least 30 minutes or until firm enough to handle.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
Scoop 2 tablespoons balls of dough per cookie. Split dough in half, and slightly flatten one half in the palm of your hand. Place one frozen filling ball into the center of the dough. Top with other half of dough ball and smush around frozen filling until well sealed. Roll into a smooth ball and place on prepared cookie sheet, leaving at least 2 inches of space between cookies to allow for spreading.
Bake cookies for 11 to 12 minutes or until centers are just set. Remove from oven and let cool on pans for 10 minutes, then transfer to wire racks to cool completely.
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