Sugar Free Peanut Butter Stuffed Cookies,
Sugar Free Peanut Butter Stuffed Cookies, a delicious no added sugar dessert recipe for chocolate chip cookies stuffed with peanut butter.
Servings: 18
Ingredients
Stuffing
- ½ cup Sugar Free Creamy Peanut Butter
- ⅓ cup Sugar Free Powdered Sugar.
- ½ tsp Vanilla Extract.
Cookie Dough
- 2½ cups Flour
- ⅓ cup Unsweetened Cocoa Powder.
- 1 tbsp Cornstarch.
- 1 tsp Baking Powder
- ½ tsp Baking Soda.
- ⅔ tsp Salt.
- 1 cup Unsalted Butter. -- Softened to room temperature.
- 1 ½ cup Brown Sugar Alternative --For best results use alternatives that measure like regular sugar and that can also be baked with.
- ¼ cup White Sugar Alternative. --For best results use alternatives that measure like regular sugar and that can also be baked with.
- 2 Eggs.
- 1 cup Sugar Free Chocolate Mini Chips. -- Divided
Instructions
- Filling.Line a rimmed baking sheet (or tray or large plate), that can fit into your freezer, with parchment paper. In a medium bowl, combine together your peanut butter, sugar free powdered sugar, and vanilla extract until smooth like a dough. Then use a tablespoon to drop dollops of the mixture on to your prepared baking sheet. Place the baking sheet into your freezer for the dollops to firm up while you make the cookie dough.
- Dry Ingredients. In a medium bowl, use a whisk to combine together the flour, unsweetened cocoa powder, cornstarch, baking powder, baking soda, and salt.
- Butter. Beat together your sugar alternatives (white and brown) with the butter until creamy (about two to three minutes on medium). Make sure that you are using a paddle attachments for this.
- Eggs. Take the mixer down to low and then add the eggs, one at a time, and then the vanilla extract mixing until combined
- Combine. Slowly add the dry ingredients (from the second step) to the mixing bowl and mix until just combined.
- Chocolate Chips. Remove two tablespoons of the chocolate chips and set them aside. Then use a rubber spatula or similar item to fold the remaining chocolate chips into the cookie batter.
- Chill. Cover the mixing bowl and refrigerate the cookie batter for a half hour.
- Prepare. When you are ready to make your cookies, preheat your oven to 375f and prep a baking sheet for nonstick (parchment paper or a baking mat should work).
- Dough. To form your cookies, use a large cookie scoop to scoop out the dough. Use your thumb to make an indentation in the dough and then place a frozen peanut butter dollop into the indentation. Close up the dough around the peanut butter and then place the cookies on to your baking sheet about two and a half inches apart from another.
- Bake. When all of your cookies have been formed, stuffed, and placed on to your baking sheet you can place the baking sheet into your oven and bake for 10-12 minutes or until the cookies seem set with a bit of cracking around the edges.
- Cool. Immediately, and carefully, press a few of the reserved chocolate chips into the top of each cookie just after you take the cookies out of the oven. Then allow the cookies to cool on the baking sheet for 20 minutes before transferring to a cooling rack to fully cool.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
posted:
October 28, 2025*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
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Nutrition
Calories: 338kcal | Carbohydrates: 43g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 188mg | Potassium: 101mg | Fiber: 2g | Sugar: 18g | Vitamin A: 342IU | Calcium: 26mg | Iron: 2mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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