Peanut Butter Cookie dough FAT BOMB loop

img_2349These are absolutely AMAZING! Especially if you add some Lilly’s Chocolate chips before scooping them into balls!


16 oz of softened cream cheese (full fat)

2 sticks of softened salted butter. 1 cup

1/2 cup of all natural peanut butter (no sugar added, just peanuts and salt)

1/3 cup of Stevia erythitol blend. (Swerve will work too!)

1 Tablespoon Vanilla extract

Optional: 4 to 8 oz. of Lilly’s Chocolate Chips.

Mix all ingredients together.

Line Cookie sheet with parchment paper. Scoop golf ball size rounds of mixture onto the parchment paper. Refrigerate for 30 minutes or longer. Balls will become harder over time. (Can put into storage containers, but keep refrigerated)

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