Dudes, these keto chocolate peanut butter cookies are LIFE! Chewy chocolate cookie dough stuffed with creamy sugar-free peanut butter filling. It’s a surprise inside every delicious bite!
Hey there, Cookie! You look good enough to eat. In fact, you look so delicious, I’m gonna go all Cookie Monster on you and devour you in crazed manner, crumbs flying everywhere as my googly eyes bounce around in different directions. Because you are the prettiest little keto chocolate peanut butter cookies I ever did see.
I feel like it’s been a while since I provided you with a proper keto cookie recipe. Which seems crazy to me because I love cookies and I love creating low carb cookie recipes. But when I search for cookies, it would seem that I have been failing to live up to my promise lately.
As far as I am concerned, there can never be enough keto cookies in the world. But these Peanut Butter Stuffed Cookies are truly special. Chewy keto chocolate cookies with a creamy peanut butter center. What’s not to love?
Chocolate Peanut Butter Cookie Inspiration
I’ve long had the idea for a keto peanut butter stuffed cookie in my mind. Pretty much ever since I made the opposite cookie, these chocolate stuffed peanut butter cookies. I thought it would be fun to flip the flavors around.
But I never had a truly good keto chocolate cookie batter to work with. I found that any chocolate cookie I tried to make was on the dry and crumbly side. Until I managed to develop a truly good chocolate cookie dough for Easy Keto Desserts. Chewy and delicious, with some gelatin to give it the perfect cookie consistency.
Once I had the keto chocolate cookie dough, I had to think about how to add the peanut butter to the middle of the cookie. It’s pretty to take a chunk of chocolate and wrap cookie dough around it, but peanut butter is gooey. How to keep it in place while I formed the cookies?
Finally it occurred to me to make little frozen peanut butter patties. Once they were solid, I could easily mold the chocolate cookie dough around it for baking. The peanut butter patties were inspired by my Keto Peanut Butter Cups.
I gave it a go when I was creating a dessert for a friend’s going away party. And while many people had brought dessert to share, these were quite a hit with both the kids and the adults. I can’t possibly imagine why…
How To Make Peanut Butter Stuffed Cookies
It’s not hard to make either the peanut butter patties or the keto chocolate cookie dough. But it does take some precision to get all the parts right and put the cookies together. I am going to do my best to give all the tips and tricks, and to lay it out as clearly as possible.
I want you to love them as much as we all did!
Make the keto peanut butter patties first: The peanut butter filling needs to freeze for at least an hour so you want to make these ahead of the cookie dough. I lined a cookie sheet with waxed paper and dropped the peanut butter filling by small spoonfuls onto the sheet. You can see how I formed the patties in this photo:
The peanut butter mixture should be drippy but not super runny. Some natural peanut butters are very oily and goopy. If you find yours is running all over the pan, you can add more powdered sweetener to help thicken it.
I like to use the creamy natural peanut butter from Thrive Market, but Justin’s is also a good choice. Both are thick and creamy with no added sugar.
To form the cookies: Make a flat disc out of the first tablespoon of cookie dough, and place a frozen peanut butter patty on top, as shown in this photo.
Keep the remaining patties frozen while you form the cookies, as they soften easily. Take another tablespoon of cookie and flatten it out, and then form it around the patty. Seal the edges so that none of the peanut butter shows through.
Repeat with the remaining dough and frozen peanut butter patties. You should get 20 cookies in total.
Leave plenty of space between the cookies: These chewy keto chocolate cookies do tend to spread out as they bake so leave some space between them so they don’t grow together.
The cookies will still be soft when done: They won’t feel completely firm to the touch when they are finished. They should yield to the touch but not goop all over, if that makes any sense. If you keep baking until they are firm, they will be tough and overcooked. Take them out when they are like a soft chocolate chip cookie.
How to store Chocolate Peanut Butter Cookies
Keto cookies like these are best kept at room temperature for a good chewy consistency. Unless you live in a really hot humid environment, these should be fine on the counter in a covered container for up to 5 days.
Beyond that, yes, you should keep them in the fridge and let them come to room temp before serving.
These should also freeze well (although to be honest, I didn’t try… they were gobbled up at our friend’s party!). Again, let them thaw and come to room temperature before serving.
If the full batch of 20 cookies is too big for you, you can easily make a half batch!
Ready to make some delicious keto chocolate peanut butter cookies? What are you waiting for!???
More Delicious Keto Cookies
Low Carb Lemon Butter Cookies
Peanut Butter Stuffed Chocolate Cookies
Peanut Butter Filling
Peanut Butter Filling
- Line a cookie sheet with waxed paper or parchment paper.
- Place the peanut butter and butter in a microwave safe bowl. Melt together on high in 30 second increments, stirring until smooth. Once melted, whisk in the sweetner until no lumps remain.
- Using about 2 teaspoons at a time, drop the peanut butter mixture onto the prepared baking sheet to make little peanut butter patties. Place in the freezer until hard, about 1 hour.
- **If your mixture is very runny, whisk in another tablespoon or two of sweetener to help thicken it. It should drop off your spoon but it shouldn't run all over the pan.
- Preheat the oven to 350F and line two large baking sheets with silicone mats or parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, gelatin, baking soda, and salt.
- In another large bowl, beat the butter, almond butter, and sweetener together until well combined. Beat in the eggs and vanilla extract, then beat in the almond flour mixture until the dough comes together.
- Use about 1 tablespoon of dough at a time and into a flat patty. Place one of the frozen peanut butter patties on top and then cover with about another tablespoon of dough and seal the edges. Repeat with remaining dough and remaining frozen patties.
- Place the filled cookies on the prepared bakings sheets, leaving about 2 inches between each as they will spread a bit.
- Bake 12 to 16 minutes, until puffed up. They will still be very soft to the tough. Let cool completely on the pan.