PB Cup Stuffed Cookies
Serves 520 mins prep18 mins cook
A lower calorie, higher protein version of PB cup stuffed cookies that are just as satisfying. Perfect for those cravings without the guilt! This recipe includes ingredients that are easily accessible, making it simple to prepare delicious cookies at home.
0 servings
What you need
Instructions
1: Melt half the chocolate in the microwave, pour evenly into 5 muffin liners, freeze for 10 mins. 2: Stir the powdered peanut butter with 1.5 tbsp cold water. 3: Take the chocolate out and add peanut butter evenly on top of each cup, put in freezer for 10 mins. 4: Melt the other half of the chocolate, then take the cups out of the freezer and pour the chocolate on top of each one. 5: Store in freezer for at least an hour. 6: Mix the protein powder, coconut flour, and baking powder together in one bowl. 7: Mix the stevia, Splenda brown sugar blend, vanilla extract, and unsweetened apple sauce together in another bowl. 8: Add the wet ingredients to the dry, and add 2 tbsp unsweetened almond milk gradually until combined. 9: Chill the dough for 1 hour, covered. 10: Preheat the oven to 350°F & take the PB cups out of the freezer. 11: Divide the dough into 5 parts. For each cookie, spread out ½ of the dough part onto a greased/lined baking tin, then add the peanut butter cup on top. 12: Add the other part of the dough on top and seal (dough should be rounded at the top and flat on the bottom). 13: Bake for 16-18 mins, then let cool for 10 mins.View original recipe