Peanut Butter Blossom Cookies

Prep Time10 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Low Carb, Sugar Free


  • Mixing bowl
  • spoon
  • Baking sheet
  • Parchment paper



  • 4 tablespoon butter salted
  • 1 cup peanut butter unsweetened
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla liquid stevia optional
  • ½ cup Swerve confectioners sweetener
  • 1 egg beaten
  • ½ cup almond flour

Chocolate Center

  • 4 bars Dark Ross Chocolates chopped
  • 2 tbsp butter


  • Preheat oven to 350 degrees. In a microwavable bowl or in a small bowl set over simmering water, melt the butter and peanut butter together. Stir until smooth.
  • Stir in the vanilla extract, stevia, and Swerve until smooth.
  • Mix in the egg and stir until smooth.
  • Stir in almond flour until well combined.
  • Use a tablespoon to measure out 24 cookies and place them onto a parchment lined baking sheet.
  • Use a rounded ¼ teaspoon and push the bottom of the teaspoon in the center of each cookie.
  • Bake for 10- 15 minutes minutes. Remove from oven and use the teaspoon again to the center of each cookie.
  • Once cooled, melt chocolate chips and butter together, stir until smooth. Mine took 1 minute in microwave.
  • Spoon chocolate into the center of each cookie. Allow to set or refrigerate for 30 minutes.
  • Enjoy!


Note: original recipe published on