Total Time: About 30 Minutes | Makes About 12 Servings
What You Need:
4 TBSP Unsalted Butter
1/2 Cup Creamy Peanut Butter
1/4 Cup Agave (or honey)
2 TSP Vanilla Extract
1 Cup Whole Wheat Flour
1/4 TSP Baking Powder
1/2 Cup of Melted Chocolate (can use stevia sweetened or regular)
For The Filling:
1/2 Cup Creamy Peanut Butter
2 TBSP Agave (or honey)
Directions:
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or spray with nonstick spray.
In a bowl, mix together the butter (slightly softened), peanut butter, vanilla and agave until fully combined. Add in the whole wheat flour and baking powder
Roll the dough into balls about the side of a tablespoon. Set in the freezer for 5 minutes.
Take out of the freezer. Slice each ball of dough in half. Press both halves on a large baking sheet and spread apart.
Bake for about 9 minutes. Let cool.
In a separate bowl, mix the peanut butter and agave for the filling. Spread on one half of the cookie and sandwich together with the other half. Repeat for all.
Set in the freezer again for about 5 minutes.
Remove from the freezer. Melt the chocolate (about 15 seconds at a time, stirring in between).
Dip one side of each cookie into the chocolate. Enjoy!