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Trim Healthy Chocolate Peanut Butter Cookies

Updated: Feb 8, 2021

One of my all-time favorite things for the holidays are peanut butter cookies with Hershey’s kisses on top. Well, I should say Brach’s candy stars on top because that’s how my Mom made them growing up, but these days I see Hershey’s kisses a lot more.

The tricky thing about that of course is that the last I checked neither cookies nor Hershey’s kisses would fall into the category of "on-plan" food. Something about mixing carbs and fat. So I had a real conundrum on my hands.

I talked to my Mom about her recipe for making these cookies and I found it was super simple, sugar, peanut butter, and eggs. My wife told me that the majority of the time you can just substitute gentle sweet 1:1 for sugar and you have a recipe. So I tried it, and it worked! Almost... The first batch wasn't as sweet as I liked, because I used sugar-free peanut butter. The next batch I upped the sugar and it came out perfect.



  • Large mixing bowl (2-quart size works for me)

  • Rubber or Silicone spatula

  • Fork

  • 1 Cup Measuring device

  • Non-stick spray, I prefer coconut oil spray

  • Standard Cookie Sheet

Cooking Instructions

  • Preheat the oven to 400 degrees

  • Use the spatula to dump out the peanut butter into the mixing bowl, try to get as much of the can as possible not to waste any.

  • Use the measuring device to get 1 Cup of THM Gentle Sweet* dump that in the mixing bowl

  • Crack the eggs and dump them into the mixing bowl. Pro-tip if you crack the eggs into the measuring device you can get any shells out before you dump them in the mixing bowl