Chocolate Chip Peanut Butter Cup Keto Cookie Bites
Give your sweet tooth a little love without tanking your low-carb goals with these sweet and savory sugar-free treats!
Ingredients
- 1/2 batch Keto Chocolate Chip Cookies unbaked dough
- 12 ChocZero Peanut Butter Cups any variety, cut in half
Instructions
- Preheat oven to 350°F. Prepare a 24-cup mini muffin pan with liners or use a silicone pan for easy release.
- Prepare dough for Keto Chocolate Chip Cookies as directed in the recipe. Measure out half the batch for this recipe.
- Divide cookie dough evenly among the prepared muffin cups, roughly 1 tablespoon per cup. Smooth the tops gently with damp fingers or the back of a spoon.
- Bake for 7-9 minutes, watching closely. The cookies should look lightly golden around the edges but will appear soft or slightly underdone in the center. The dough will firm up as it cools.
- Remove the pan from the oven and let the muffins cool in the pan for 5 minutes.
- While the dough is still warm, gently press 1/2 of a peanut butter cup into the center of each cup so that the cookie dough rises up slightly around the candy. The chocolate may melt a little.
- Let the stuffed cookie bites cool 5-10 minutes longer in the muffin pan to set, then transfer to a wire rack.
- For the best shape and candy texture, chill the cookie bites in the fridge for 30–60 minutes. This helps prevent the peanut butter cups from melting too much and creates a firmer cookie.
- Serve chilled for the classic candy bite experience, or bring to room temp for a softer texture.
Nutrition
Calories: 48kcalCarbohydrates: 6gProtein: 1gFat: 4gSaturated Fat: 2gSodium: 30mgFiber: 4g
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