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.
I see my keto alfajores back in May. And then before that, it was my keto pecan crescents way back in December. Bad keto baker. Bad, BAD!
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:Â 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:Â 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:Â 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:Â 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
Keto Chewy Ginger Molasses Cookies
Keto Skillet Chocolate Chip Cookie
Easy Pistachio Shortbread Cookies
Peanut Butter Stuffed Chocolate Cookies
Ingredients
Peanut Butter Filling
- 1/2 cup creamy peanut butter
- 1 1/2 tbsp butter
- 3 tbsp powdered Swerve Sweetener
Chocolate Cookies
- 1 3/4 cup almond flour
- 6 tbsp cocoa powder
- 2 tbsp grassfed gelatin
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 cup butter, softened
- 1/2 cup creamy almond butter
- 1 cup Swerve Sweetener
- 2 large eggs room temperature
- 1 tsp vanilla extract
Instructions
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.
Chocolate Cookies
- 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.
Nutrition
Dee says
I don’t have or use almond butter. Can I just use peanut butter?
Carolyn says
Sure.
Karen says
“If the full batch of 20 cookies is too big for you….’ Carolyn. Do you KNOW me?? HAHA. Um. Nope – 20 cookies will work just fine. =))
Carolyn says
Well you know… me too. But some people like the small batch recipes and I get it!
Jeanie Galat says
I don’t see the amount of sweetener that is to be added to the dough listed. Am I just missing it?
Carolyn says
No, sorry about that. I missed putting it into the ingredient list. Thanks for catching that! It’s 1 cup.
Jeanie says
Thanks! We went with a 1/2 cup guess and the recipe was still lovely. Really appreciate you, Carolyn. Your recipes are fantastic.
Carolyn says
So sorry about that! 1 cup is a lot but I was using a double batch of the dough from one of my books so I just doubled it. If you liked it less sweet than that’s a win!
Nancy says
Is it okay to use collagen in place of gelatin?
Carolyn says
It won’t have quite the same affect but you can try.
Kim says
In the cookie recipe you say beat the butter, almond butter and sweetner but no measurements for sweetner. How much should be added?
Kim says
Oh I see another comment was just added so never mind. Can’t wait to make these now!!
Kate says
I take it bochasweet wouldn’t work in these – too goopy?
Christy Edge says
So I started to make these- got the pb in the fridge…. and then ate all the pb patties… i never got to the cookie part! hahah! I actually need to go buy gelatin and then i’ll try again. 🙂
Carolyn says
LOl… I don’t blame you one bit!
Martina says
Hello Carolyne,
I ask what can I use instated of gelatin?
Agar agar or xanthan gum can work?
Thank you
Carolyn says
You can skip it but your cookies won’t have the same chewy quality.
Cheri says
Made these yesterday, took a bit of time but not hard to do. They are really good, we ate more then one. Non keto folks liked them but thought they should have been sweeter. After discussion the majority thought the cookies would be even more amazing with frosting.
Beth Pierce says
Such a delicious recipe! Served these for dessert last night and they have quickly become a new family favorite recipe! Yum!
Katie says
Love how delicious and guilt free these are! Thanks for sharing.
Katerina @ diethood .com says
Oh my goodness, these cookies are faaantastic!! YUM!!
Laura Reese says
A Keto friendly cookie is pretty much the best thing ever.
Pam says
This was my hubbies favorite treat when we were doing keto! Thanks!
Donna Houchins says
I made them today. I had made the peanut butter part last Monday and finally had time to finish them today. I think I’ll chill the dough for a bit first because everything stuck to my hands but otherwise YUM!
Another winner
Stephanie says
I love the peanut butter stuffed inside these cookies! So delicious!
Allyson Zea says
I can’t wait to share these with my keto friends! They are going to love them
Aimee says
Ooh! Chocolate and peanut butter Keto friendly cookies? This is awesome! Love it!
Trang says
This is awesome that you have a Keto version because I’m seen this recipe around a lot but not for Keto!
Laura Reese says
My husband is doing Keto. He won’t make it without this.
Debbie says
On your carb count of 5.7 Did you minus the fiber count of 2.6. If you did not you always minus your fiber from the carb count making the total net carbs of each cookie 3.1
Carolyn says
I did not. The carb count is always total carbs, not including erythritol.
Sara Welch says
Nothing as delicious as the combination of peanut butter and chocolate! These are dreamy!
April says
I love stuffed cookies! I never knew how to make them – I can’t wait to give these a try!
Toni says
My kids couldn’t stop eating these! They were so good!
Melissa says
These are awesome! Everything I’ve wanted in a cookie!
Rosalie says
My dough was very oily? I did not have almond butter so I used peanut butter, could that be why?
Carolyn says
That’s probably the issue.
Kristina says
Can the cookie batter be made in advance?
Carolyn says
I think it might firm up too much as it sits.