Last night, I just wanted to bake. And I really just wanted to sit down and eat a cookie (or three). After finishing an assignment, I did just that. Because I had been debating having a spoonful of peanut butter, I figured it was an absolute necessity that I choose a cookie that has peanut butter. And chocolate, preferably. I quickly checked out what I had pinned on Pinterest, and these were the perfect fit!
Chocolate cookie with a peanut butter center. These remind me of a Reese’s egg in cookie form. Which is absolutely fantastic. Can you believe, there’s only a week until Easter, and I haven’t had a Reese’s egg yet?! They’re my absolute favorite.
I used Swerve sweetener in these in place of sugar; I’ve been having a lot of fun trying it with different things! This was the first time that I noticed any difference between it and sugar, and it has nothing to do with flavor whatsoever (the flavor is fantastic – just like sugar). It’s just this odd sensation of coldness in your mouth when you are chewing the cookie. I’m assuming it’s just the way that the erythritol dissolves that causes it, but it’s quite an interesting sensation, haha.
These cookies are rather rich and sweet, perfect for a healthier dessert!
Chocolate Peanut Butter Surprise Cookies
adapted from Post Punk Kitchen
For the chocolate dough:
1/2 cup coconut oil (a slightly more refined oil is fine, if you don’t want the coconut flavor)
1 1/4 cup Swerve (or sugar)
1/2 cup milk
1/2 t vanilla
1/2 t maple extract (optional)
1 1/2 cups white whole wheat flour
1/2 cup cocoa
1/2 t baking soda
1/4 t salt
For the peanut butter filling:
3/4 cup natural peanut butter
2/3 cup confectioner’s style Swerve (or confectioner’s sugar)
2-3 T milk
1/4 t vanilla
In a small bowl, combine the cocoa, flour, baking soda and salt. In the bowl of a stand mixer, mix together the coconut oil and sugar. Stir in the milk, vanilla, and maple extract (if using). Slowly sift in the flour/cocoa mixture. Mix until it forms a soft dough. Remove the dough from the bowl (should come out clean), and cover with plastic wrap. Set aside.
In the bowl of the stand mixer, mix together the peanut butter, confectioner’s sugar, vanilla, and about 2 T of the milk. If it seems a little dry, add the remaining tablespoon. It should make a soft dough.
Shape the peanut butter dough into 24 balls (about 1/2 T). Shape the chocolate dough into 24 balls (about 1 T). Flatten the chocolate dough in the palm of your hand, place a ball of peanut butter dough in the center, and fold the sides of the chocolate dough up around the peanut butter. Roll the ball smooth. Repeat with the remaining dough balls.
Place about 2 inches apart on a parchment lined baking sheet. Bake at 350ºF for about 10 minutes. Allow to cool on the sheet slightly before transferring to a wire rack. Store in an airtight container.