Peanut Butter Chocolate Cookie Trifle Recipe:
Print PinServings: 4 servings (there will be leftover cookies)
PB-Chocolate lovers unite as I have a treat for you! Get your spoons out, and let’s dig into this Peanut Butter Chocolate Cookie Trifle with layers of creamy peanut butter whipped topping, strawberries, blueberries, chocolate sauce and gluten- free peanut butter chocolate cookies!
Ingredients
For the Peanut Butter Double Chocolate Cookies (make 20 cookies approx):
- 2 cups peanut butter
- 1 cup brown sugar
- ½ cup cocoa powder I used sweetened
- 2 tsp vanilla extract
- 1 tsp baking soda
- 2 eggs
- 1 ¼ cups chocolate chips
For the peanut whipped topping:
- ½ cup peanut butter
- 1 cup non-dairy whipped topping
To Assemble
- Assorted berries
- Your favorite chocolate sauce
Instructions
To make the Peanut Butter Double Chocolate Cookies:
- Preheat oven to 375 degrees F
- Add the peanut butter, brown sugar, cocoa powder, vanilla, eggs, and baking soda to a bowl and mix well with a spoon.
- Add in the chocolate chips and mix well.
- Roll into balls, slightly flatten balls, and place on a lined baking tray.
- Bake cookies at 375 degrees F for 10 minutes.
- Remove from oven and let cool to room temperature.
To make the peanut butter whipped topping:
- Using a spatula, mix the peanut butter and non-dairy topping together.
To make the Peanut Butter Chocolate Cookie Trifles (makes 2 trifles):
- Layer some of the cookies at the bottom of a glass bowl/jar.
- Add in some peanut butter whipped topping.
- Add in berries.
- Repeat with a layer of cookies.
- Then a layer of peanut butter whipped topping.
- Top with berries and chocolate sauce.
- These trifles can be enjoyed right away or covered and refrigerated to enjoy the next day.
Nutrition
Serving: 1g | Calories: 292kcal | Carbohydrates: 29g | Protein: 20g | Fat: 14g | Sodium: 250mg | Fiber: 20g | Sugar: 39g
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your creation.