Peanut Butter Marscapone frosting mixed with crushed peanuts and chocolate ribbons, sandwiched between two GIANT chocolate chip cookies (recipe coming soon) and topped with more frosting, PB Cups, (more) crushed peanuts and (more) chocolate drizzle. That's all.
USE KETO CHOCOLATE CHIP RECIPE OF CHOICE.
Make 2 larger cookies by pressing dough into small cake pans.
Our Chocolate chip cookie recipe is still being perfected and will be shared soon.
Ingredients for the Layers:
PB Frosting
1 Cup of Marscapone or Cream Cheese
1 Cups Heavy Whipping Cream
1/4 Cup Powdered Sweeneter (Swerve)
1/2 Cup Peanut Butter Collagen Powder (TruNut)
1/2 Packet of Simply Delish Vanilla Pudding Mix
1 teaspoon Vanilla Extract
Whip together in a bowl with hand mixer until a thick smooth frosting is formed. You can add extra of any of the ingredients along the way to achieve your desired texture and add more PB Powder based on preference.
For the PB Cups
In a microwave safe bowl, melt down the chocolate and coconut oil at 10 second intervals, stirring in between.
Once melted, mix in the Sweetener and salt. Pour a base into cupcake molds (we use silicone ones) and place in the freezer for 10 minutes.
Remove from freezer and add about 1/2 a 1T of PB to each cup (we love to use FATSO high performance Peanut Butter) **hack: keep PB in fridge so it’s easy to scoop**.
Pour chocolate mixture over the PB until it’s completely covered and return to freezer.
Assembly:
Spread some PB frosting one one of the (cooled, room temperature) cookies, sprinkle crushed peanuts all over, and if you want to be extra add some chocolate chips too.
Place the second cookie on top and press down lightly. Frost the top and add cut up PB cups all over.
Sprinkle more peanuts and drizzle chocolate over it all.