328 words
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Peanut butter filled brownie cookies

Just the smell of brownies filling your house will make your mouth water to take a bite of these moist cookies. And once you take that bite, you're in for a surprise with a peanut butter filling. This recipe makes four large cookies, but you can also divide it into eight smaller cookies.

4 large or 8 smaller cookies
1 hour

100 peanut butter
20 grams SweetLife Powder Erythritol
80 grams butter (room temperature)
75 grams SweetLife Xylitol (birch sugar)
1 large egg
125 grams of flour
30 grams of cocoa powder
1 tbsp cornstarch
¾ tsp baking powder
¼ tsp coffee extract (optional)
Handful of white chocolate chips (optional)
Handful of hazelnuts (optional), coarsely chopped

1. Mix 60 grams of peanut butter with the Erythritol Powder and ⅛ tsp salt. Form 4 balls of 20 grams each and place on a plate lined with baking paper. Place in the freezer to set.
2. Beat the butter, Xylitol and 40 grams of peanut butter in a large bowl with a hand mixer until fluffy. Add the egg while mixing until it is incorporated.
3. In another bowl, mix the flour through the coffee extract and ⅛ tsp salt. Add to the butter mixture and mix until just no more dry ingredients are visible. Cover the bowl and let it rest in the refrigerator for 30 minutes. Towards the end, preheat the oven to 180 degrees.
4. Divide the dough on a baking tray lined with baking paper into 4 discs of approximately 14 cm. Place a peanut butter ball in the center of each slice and fold to seal the peanut butter. Loosely form even balls in the palm of your hand and press the hazelnuts and white chocolate into the top. Spread the cookies over the baking tray with plenty of space in between.
5. Bake the cookies for 15-16 minutes until they are set around the edges. Let cool on the baking sheet to room temperature.

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