Peanut Butter Stuffed Black Bean Cookies Recipes

PEANUT BUTTER STUFFED PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350°F. Line large baking sheet with waxed paper. In medium bowl using hand mixer combine 1 cup peanut butter and powdered sugar until fluffy. Drop teaspoon sized balls of mixture on prepared sheet. Freeze 15 minutes. In large bowl using hand mixer cream remaining ½ cup peanut butter, butter and sugars until light and fluffy. Add egg and vanilla extract until combined. In small bowl, combine flour, baking soda and salt. Gradually add flour mixture to peanut butter mixture and mix just until flour is incorporated. In small bowl, combine sugar and cinnamon. Scoop heaping tablespoon cookie dough and flatten. Top with frozen peanut butter balls and wrap dough to completely seal. Roll in cinnamon-sugar mixture and place on parchment paper-lined baking sheet. Bake 10 minutes or until edges are set. Let stand 5 minutes before transferring to wire rack to cool. Dust with powdered sugar if desired.

PEANUT BUTTER STUFFED BLACK BEAN COOKIES

Steps:

• Preheat oven to 350°F and line a baking sheet with parchment or silicone baking mat.
• Place black beans, maple syrup, almond milk and vanilla in a food processor. Process until smooth.
• Transfer mixture to a large bowl. Add eggs and coconut oil, whisk until smooth.
• In a small bowl, combine cacao powder, oat flour, coconut flour, salt and baking soda.
• Add dry ingredients to the the bowl with the wet ingredients.
• Stir until combined then gently fold in chocolate chips.
• Place in the freezer for 30 minutes.
• Using a medium cookie scoop, scoop batter onto a small sheet of parchment paper. Gently make an indent in the center of the dough.
• Dollop about 1/2 teaspoon of peanut butter into the indent.
• Place another cookie scoop worth of batter on top and crimp the edges using your hands and fingers so that you form a ball of dough with no peanut butter exposed. Place on a baking sheet and gently flatten slightly by pressing down on the top of the cookie.
• Push a few additional chocolate chips if desired onto the top of the cookie and repeat with remaining dough.
• Bake for about 15 minutes until cookies are set around the edges.
• Remove from oven and let cool completely on a wire rack.
• Store cookies in the refrigerator for up to 5 days.

PEANUT-BUTTER CUP STUFFED BROOKIES RECIPE BY TASTY

Steps:

• Preheat your oven to 350°F. Prepare your brownie batter.
• Spray a muffin tin pan with nonstick cooking spray.
• Press down cookie dough into each muffin tin. Then, press a Reese's cup into the middle of each cup and fill each cup with brownie batter until the other layers are covered.
• Bake for 20 minutes. Then, remove and cool in the fridge for 15 minutes.
• Serve.