Caramel Stuffed Chocolate Peanut Butter Cookies
Ingredients
The caramel
-
½
cup
almond butter
-
¼
cup
maple syrup
-
2
Tbsp
milk of choice
-
1 ½
Tbsp
cornstarch
-
1
tsp
vanilla extract
-
¼
tsp
salt
The cookies
-
½
cup
powdered peanut butter
-
2
Tbsp
unsweetened cocoa powder
-
1
Tbsp
cornstarch
-
3
Tbsp
granulated sweetener of choice
-
½
tsp
baking powder
-
½
tsp
baking soda
-
¼
tsp
salt
-
½
cup
natural peanut butter, creamy
-
¼
cup
water
-
2
Tbsp
oil (canola or similar)
-
1
tsp
vanilla extract
Instructions
- Prepare the caramel by mixing almond butter, maple syrup, milk, cornstarch, vanilla extract, and salt until smooth.
- Scoop out heaping teaspoons of caramel and dollop onto parchment paper, then freeze until hardened (1-2 hours).
- Preheat the oven to 325°F and line a cookie sheet with parchment paper.
- In a bowl, whisk together powdered peanut butter, cocoa powder, cornstarch, sweetener, baking powder, baking soda, and salt.
- Add peanut butter, water, oil, and vanilla extract to the dry ingredients and mix until combined.
- Scoop out dough, roll into balls, and flatten them.
- Place a frozen caramel dollop on one flattened dough piece, cover with another flattened dough piece, and seal the edges.
- Place the cookies on the prepared baking sheet and flatten them to about ½ inch thick.
- Bake for 6-8 minutes until edges are firm and tops are springy.
- Allow cookies to cool for about 10 minutes before enjoying.
Nutrition Facts (estimated)
Servings
8
Calories
180
Total fat
8g
Total carbohydrates
24g
Total protein
5g
Sodium
150mg
Cholesterol
0mg
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