Welcome to our food blog, where we’re excited to share with you an irresistible treat that will leave you craving for more – Keto Peanut Butter Chocolate Chip Cookies! In our household, these cookies are a staple, especially because my two boys absolutely adore them. Today, we’re going to discuss what makes these cookies so special and why they should be a part of every peanut butter cookie lover’s repertoire.
As a mom of two energetic boys, I am always on the hunt for scrumptious cookies that satisfy their cravings after school or during family gatherings. These Peanut Butter Chocolate Chip Cookies have become a significant part of our family traditions, often reminding us of warm memories and cherished moments shared in our cozy kitchen.
There’s something truly magical about watching their eyes light up as they bite into the soft, chewy goodness of these cookies. The blend of peanut butter and the heavenly aroma of chocolate chips baking to perfection never fails to put smiles on their faces. One aspect that sets these cookies apart from others is their impeccable texture. The combination of creamy peanut butter and the slight crunch of chocolate chips creates an incredibly indulgent experience. The contrast in textures is truly remarkable – the edges are delicately crisp, while the center remains delightfully soft and chewy.
When it comes to taste, the richness of peanut butter melded with the sweetness of the chocolate chips is a match made in cookie heaven! The creamy, nutty flavor of peanut butter adds a distinct depth that is perfectly balanced by the sweet and slightly bittersweet taste of chocolate chips.
Another exciting aspect of these cookies is their versatility. While the classic combination of peanut butter and chocolate chips is undeniably divine, you can also experiment with a wide array of add-ins. Feel free to incorporate ingredients like chopped nuts, toasted coconut flakes, or even dried fruits to add extra flair and personalization.
Ingredients to make Keto Peanut Butter Chocolate Chip Cookies
- 1 cup creamy peanut butter
- Cream cheese
- 1 cup brown sugar monkfruit
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 egg
- Almond flour
- 1/2 Lily’s Sugar-Free semi-sweet chocolate chips
How to make Keto Peanut Butter Chocolate Chip Cookies
- Preheat the oven to 350F and line a large baking sheet with a silicone baking mat or parchment paper.
- In a large bowl, beat the peanut butter and cream cheese together until smooth.
- Beat in the sweetener, then add the egg and vanilla extract and beat until well combined.
- All at once, add the almond flour, baking soda, and salt and beat until the dough is cohesive.
- Roll the dough into 1 ½ inch balls, and press down with the palm of your hand to about ½ inch thick.
- Bake 10 to 12 minutes, until the edges are golden brown. Remove and let cool completely on the pan. They will still be very soft when they come out of the oven.
How to store keto peanut butter chocolate chip cookies
Store the cookies in a covered container on the counter for up to 5 days. They can also be stored in the fridge for 10 days or in the freezer for several months.
In summary, these Peanut Butter Chocolate Chip Cookies have become a beloved staple in our household, adored by my two boys and anyone lucky enough to taste them. From their delightful textural contrast to the heavenly marriage of flavors, these cookies are a force to be reckoned with. Whether you’re baking them for a special occasion or simply craving a comforting treat, be sure to try this recipe soon!
Stay tuned to our food blog for the upcoming recipe, where we will reveal the secret to achieving the perfect balance of creamy peanut butter and delightful chocolate chips in every bite. Trust us, it’s a culinary adventure you won’t want to miss!
| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Passive Time | 17 minutes |
| Servings |
|
- 1 cup creamy peanut butter
- 2 tbsp Cream Cheese
- 1 cup brown sugar monkfruit
- 1 tsp baking powder
- 1/2 tsp Sea Salt
- 2 tsp baking powder
- 1 egg
- 1 cup almond flour
- 1/2 cup Sugar-Free semi-sweet chocolate chips
Ingredients
|
|
- Preheat the oven to 350F and line a large baking sheet with a silicone baking mat or parchment paper.
- In a large bowl, beat the peanut butter and cream cheese together until smooth.
- Beat in the sweetener, then add the egg and vanilla extract and beat until well combined.
- All at once, add the almond flour, baking soda, and salt and beat until the dough is cohesive.
- All at once, add the almond flour, baking soda, and salt and beat until the dough is cohesive.
- Roll the dough into 1 ½ inch balls, and press down with the palm of your hand to about ½ inch thick.
- Bake 10 to 12 minutes, until the edges are golden brown. Remove and let cool completely on the pan. They will still be very soft when they come out of the oven.
Each cookie has: Calories: 117, Total fat: 9.8g, Carbohydrate: 4.9g, Total dietary fiber: 1.9g, Protein: 3.57g
