In a mixing bowl, combine the dry ingredients and whisk well.
Add the wet ingredients to the bowl at the same time and carefully mix to incorporate.
The dough should be a soft play-dough consistency.
If it’s too dry, add a few drops of milk until it comes together, but be careful to not add to much liquid!
Scoop out about 2 teaspoons amount of dough for each cookie, roll into a ball, press flat, creating a slight indent in the middle.
This indent will help keep the peanut butter in place when pouring the warm chocolate over the cookies.
Place on a parchment lined baking sheet.
Next, mix the peanut butter and stevia in a small bowl.
Place about a teaspoon of peanut butter onto each cookie.
Once done, place in the freezer for 15 minutes.
Meanwhile, melt the chocolate chips slowly until they are just melted (warm and soft but not super hot).
Remove the cookies from the freezer and dip the cookies in the chocolate or carefully coat with a spoon to cover the cookies.
You will want at least a teaspoon for each cookie.
Return the cookies to the freezer to firm for about 2 minutes.
These cookies are delicious when frozen or when just firm and the chocolate is nice and silky soft! Store any leftovers in an airtight container in the refrigerator.
*If you don’t have a very big sweet tooth, you can omit the stevia in the peanut butter. However, the cookie base isn’t that sweet, so combined with dark chocolate, we thought these cookies needed that extra sweetness! :)