Peanut Butter Cup stuffed Cookie Dough

     Remind me again what you think you are missing by living a sugar free life...!?  ... that's what I thought ...  Feast your eyes upon this Ganache frosted Peanut Butter Cup stuffed Cookie Dough, proof you are not missing out on anything but a buncha terrible side effects on your mind, body and soul!  I have found a way to have my "cake"...errr, "cookie" and eat it too!  The hubs even said, "hey, this actually tastes like a real cookie" ... well, duh...errr, dough ... ;)  This recipe makes four hearty cookies, each one is 173 calories, 17g carbs, 7g fiber, 8.3g sugar alcohol, 1.7g net carbs, 11g protein, and 11g fat.  Time to get your "cookie on" and enjoy sinking your teeth into gooey yummy layers of chocolate and peanut butter, followed by more chocolate and more peanut butter...I think we have a winner folks  :)

Ingredients for 4 cookies~
2 packages of Quest Peanut Butter Cups (4 total Peanut Butter Cups)
1 Quest Cookie Dough Protein Bar
2 Tablespoons Lily's Dark Chocolate Stevia Sweetened Chocolate Chips
1 Tablespoon 30 cal/cup Almond Milk
1 Tablespoon Lakanto Confectioners Monk Fruit~use code Paige20 at checkout for discount 

     Unwrap your Cookie Dough Quest Bar, divide into 4 equal parts and microwave for 12 seconds or til softened.  Pat out each section into a large thin circle on a Silpat lined cookie sheet.  Unwrap the Peanut Butter Cups and set in the middle of each circle of Cookie Dough  and pull sides up around to the top and press into place.  The dough may not cover the entire top, but that's okay as we will be frosting the top.  Bake at 325 for 4 minutes, remove and cool, then sit in the fridge to chill.  Meanwhile, microwave Chocolate Chips and Milk for 12-20 seconds or til softened, then stir til smooth and fully combined, then add Monk Fruit til well incorporated.  When cookies have finished chilling, frost  and serve.  Enjoy  :)