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Jenn Abadie Scioneaux
1 cup unsalted butter
3/4 cup Brown Sugar
1 tsp Vanilla
1 tsp Baking Soda
3.9 oz package of Chocolate Instant Pudding
2 1/4 cups almond flour
1 C Creamy Peanut Butter
1 C Powdered Sugar
Preheat oven to 375° (I baked on parchment paper)
1. Cream butter and brown sugar until light and fluffy
2. Add eggs and vanilla, mix together
3. Add baking soda and pudding mix, beating until combined
4. Add flour a little at a time, beating slowly
In a small bowl, mix peanut butter and powdered sugar until thoroughly mixed.
I used small cookie scoop to make cookie balls with the chocolate mixture. Then take half a teaspoon or so of the peanut butter filling mixture and make a smaller ball. Pat the cookie ball in the palm of your hand to make a circle and place smaller filling ball in the center. Wrap the dough around your filling ball. Roll in bakers sugar (fine sugar) and place on parchment paper lined cookie sheet. You can either indent with your thumb or just press down with the bottom of a measuring cup to flatten out a little.
Bake 8 – 10 minutes (mine took 8 as they were smaller). Let set a couple minutes after you remove from oven before transferring over to cooling racks. Made 4 dozen of this smaller size.
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