Chocolate Peanut Butter Filled Cookies

Dairy Free Gluten-Free
Calories: 138Carbs: 15Proteins: 4Fats: 8Serves: 16Fiber: 1
Serves: 16 Total time: 44M



Chocolate Dough:
2 pkg chocolate cookie dough (we used Sweet Loren’s Gluten-free Fudgy Brownie Cookie Dough)
Peanut butter filling:
1/2 cup peanut butter, warmed
2 Tbsp PBfit
1 Tbsp powdered sugar

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Preheat the oven to 325°F. Line half-sheet pans with parchment paper.

For the peanut butter filling, in a medium bowl, mix the warmed peanut butter, PBfit, and powdered sugar together until smooth.

Squish the 2 packages of chocolate cookie dough into an 8-inch log about 3 inches around. Cut about 3/4 inch of the chocolate dough from the log and flatten it into a thick disc shape. Place a heaping teaspoon of the peanut butter filling in the center of the chocolate dough disc. Bring the chocolate dough up and over the filling, pressing the edges together to cover the center. Roll the cookie lightly in the palms of your hand to form a smooth cookie dough ball. Repeat with the remaining dough and filling.

Place on the prepared baking sheets, leaving about 2 inches between cookies.

Gently flatten each cookie. Bake the cookies for 10 to 12 minutes, just until lightly set – you want them soft. Let the cookies cool for a few minutes on the baking sheet before removing them to a wire rack to cool completely.