Peanut Butter Stuffed Chocolate Cookies

Dairy Free
Peanut Butter Stuffed Chocolate Cookies
90 min.
30
76kcal

Suggestions


Indulge your sweet tooth with these delightful Peanut Butter Stuffed Chocolate Cookies, a perfect treat for any dessert lover! With a rich chocolatey exterior and a creamy peanut butter surprise inside, these cookies are sure to impress family and friends alike. The combination of the soft, chewy cookie and the crunchy mini peanut butter cracker creates a delightful texture that will have everyone coming back for more.

What makes this recipe even more appealing is that it’s dairy-free, making it a great option for those with dietary restrictions or anyone looking to enjoy a guilt-free dessert. Ready in just 90 minutes, you can whip up a batch of 30 cookies that are not only delicious but also low in calories at just 76 kcal per cookie. Perfect for parties, gatherings, or simply as a sweet treat to enjoy at home, these cookies are versatile and easy to make.

Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward and fun to prepare. The use of a convenient cookie mix means less time measuring and more time enjoying the process. Plus, the drizzle of melted peanut butter chips adds a beautiful finishing touch that elevates these cookies to a whole new level. So gather your ingredients, preheat your oven, and get ready to bake a batch of these irresistible Peanut Butter Stuffed Chocolate Cookies!

Ingredients

  • pouch chocolate chip cookie mix 
  •  eggs 
  • 0.5 cup butter 
  • tablespoons peanut butter 
  • 30  peanut butter mini
  • oz peanut butter chips 
  • oz semi chocolate chips 
  • teaspoons vegetable oil 

Equipment

  • bowl
  • baking sheet
  • oven
  • ziploc bags
  • microwave

Directions

  1. In large microwavable bowl, microwave butter, chocolate chips and peanut butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Stir in cookie mix and egg until well blended. Refrigerate dough 30 minutes or until firm enough to scoop.
  2. Heat oven to 375F. For each rounded measuring tablespoon dough, place 1 peanut butter cracker in center, forming dough into ball around cracker. Onto ungreased cookie sheets, place dough balls 2 inches apart.
  3. Bake 9 to 11 minutes or until tops are dry (cookies will still be soft). Cool 1 minute; remove from cookie sheets to cooling racks.
  4. In 1-pint resealable food-storage plastic bag, add peanut butter chips and oil; seal bag. Microwave on High 1 minute, kneading bag after 30 seconds, until melted and smooth.
  5. Cut 1/8-inch slit diagonally across bottom corner of bag. Squeeze drizzle over cooled cookies.
  6. Let stand until set. Store in airtight container.

Nutrition Facts

Calories76kcal
Protein5.34%
Fat76.54%
Carbs18.12%

Properties

Glycemic Index
2.56
Glycemic Load
0.06
Inflammation Score
-2
Nutrition Score
1.5791304381159%

Nutrients percent of daily need

Calories:75.96kcal
3.8%
Fat:6.57g
10.11%
Saturated Fat:2.16g
13.51%
Carbohydrates:3.5g
1.17%
Net Carbohydrates:2.95g
1.07%
Sugar:2.31g
2.57%
Cholesterol:5.8mg
1.93%
Sodium:47.31mg
2.06%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:4.88mg
1.63%
Protein:1.03g
2.06%
Manganese:0.11mg
5.29%
Copper:0.08mg
4.02%
Magnesium:13.77mg
3.44%
Vitamin A:146.08IU
2.92%
Phosphorus:25.54mg
2.55%
Vitamin E:0.37mg
2.44%
Iron:0.42mg
2.33%
Fiber:0.55g
2.21%
Vitamin B3:0.32mg
1.63%
Zinc:0.22mg
1.48%
Selenium:1.01µg
1.44%
Potassium:47.48mg
1.36%