I was so excited for this post! I had this incredible 20-minute meal that Mark and I adore locked and loaded for you today, but once I looked at the pictures…
…well, I knew no one would make it based on what the pictures looked like.
So you’re getting cookies today!
(I’d say that’s a fair compromise, no?)
I really don’t know when it happened, but I have become a full-on cookie freak. As a kid, I used to hate them. They just didn’t seem like much of a dessert to me; they’re so small and puny. If I was going to go all-out on a dessert, it was going to be a super-rich brownie or a giant slice of dark chocolate cake.
Cookies were just kind of the one-biters that weren’t that exciting or interesting.
Oooooh but then.
The cookie monster inside of me reared its delicious head.
A cookie connoisseur.
Captivated by cookie consumption.
…OK I’ll stop. ?
But seriously. I can’t.quit.the cookie.
I’ve done the classics, I’ve done some copycats…but I couldn’t believe it when I realized that I didn’t have a chocolate peanut butter cookie on the blog! I mean, of course we have these, but these are no-bake and, while delicious, not really what I was after.
No, I wanted a baked cookie that’s soft and chewy, packed with peanut butter flavor, with a flourish of chocolaty goodness.
Friends, meet that cookie. These Peanut Butter Stuffed Cookies are served with fudge sauce (!!!), and they taste like everything that’s good in the world packed into a single cookie.
…OK that’s ridiculous. But that’s pretty much the only way I can convey just how tickled I am with these puffy, bite-sized love nuggets.
Like all good cookies should be, these babies are so very soft and chewy. They’re cooked juuuust enough to call them “baked,” but they still have a hint of everything you love about cookie dough goin’ on.
And if that isn’t enough to whisk you away to your kitchen to whip these babies up, they’re stuffed with peanut butter. Sweet, perfect peanut butter.
And if that isn’t enough. There’s a fudge sauce involved. What you do with it is completely up to you. If you’re a dripper, dunker, drizzler, or douser, these cookies are for you.
And if THAT isn’t enough…well. I’m sorry. That’s all I got.
Although that failed 20-minute meal will certainly be share-worthy at some point, I’m glad for this little cookie detour. Chocolate peanut butter, gluten free, and vegan cookies are always a welcomed detour in my book.Print
Peanut Butter Stuffed Cookies with Fudge Sauce
- Cook Time: 9 mins
- Total Time: 9 mins
- Yield: 9-10 cookies 1x
- FOR THE COOKIES:
- 1 cup almond flour
- 2 Tbsp. coconut flour
- 1/2 tsp. baking soda
- 1 Tbsp. coconut oil
- 2 Tbsp. peanut butter, plus more for stuffing
- 1/4 cup pure maple syrup
- splash pure vanilla extract
- FOR THE FUDGE SAUCE:
- 1 Tbsp. coconut oil, melted
- 2 Tbsp. cocoa powder
- 1/2–1 Tbsp. pure maple syrup
- Make the cookies: Combine almond flour, coconut flour, and baking soda in small bowl. Whisk to combine, making sure to remove all clumps.
- In another small bowl, melt coconut oil. Add peanut butter, maple syrup, and vanilla and stir well to combine.
- Add wet ingredients into the dry, and mix until combined. The dough will be slightly sticky.
- Measure out heaping tablespoon-sized mounds of cookie dough and roll into balls.
- Divide each ball into two. Take one half, make a thumbprint in it, and dollop a scant 1/2 tsp. peanut butter inside. Make a thumbprint in the other half and carefully cover the peanut butter-filled half. Close the seam and make sure that no peanut butter is oozing out of any cracks. Carefully form into a flat circle (see photos).
- Freeze for 40-50 minutes on a parchment-lined baking sheet. When there’s 10 minutes left, preheat the oven to 350 degrees F.
- Bake for 9 minutes. Cool on the baking sheet for 10 minutes, then move to a cooling rack. Cookies will harden slightly as they cool.
- Make the fudge sauce: Combine melted coconut oil, cocoa powder, and maple syrup in a small bowl, and mix to combine. Add additional maple syrup for extra sweetness, but know that the sauce will thin a bit. The sauce will harden in cooler temperatures. A very quick zip in the microwave will make everything nice and liquidy again.
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