Soft, chewy, perfectly sweet with a salty crunch—these keto peanut butter cookies are everything you want in a classic treat, without the sugar.
Sweet and Salty Peanut Butter Cookies
Kathy S.
Rated 5.0 stars by 1 users
Servings
28 Cookies
Prep Time
30 minutes
Cook Time
14 minutes
Gluten Free & No Sugar Added & Diabetic friendly!
Soft, chewy, perfectly sweet with a salty crunch—these keto peanut butter cookies are everything you want in a classic treat, without the sugar.
Why You’ll Love These
- Soft, bakery-style texture
- Sweet + salty combo hits hard
- Made with Scotty’s Cupcake Cake Mix & Allulose & Monk Sugar Replacement
Ingredients
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8 tbsp unsalted butter (1 stick), softened
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¾ cup creamy peanut butter (natural, no sugar added preferred)
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½ tsp Scotty’s Everyday Vanilla Extract
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¼ cup Scotty’s Everyday Allulose & Monk Sugar Replacement
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¼ tsp salt
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1 large egg
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1 large egg white
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1 package Scotty’s Everyday Keto Cupcake & Cake Mix
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⅓ cup peanuts, chopped and lightly salted
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½ cup sugar-free or very dark chocolate chips, melted
Optional
Directions
Preheat oven to 325°F. Line or lightly grease two baking sheets.
In a stand mixer (or with hand mixer), cream together butter and peanut butter until smooth.
Add vanilla, sweetener, and salt. Mix until combined.
Add egg and egg white; mix until fully incorporated.
Add cake mix on low speed until a smooth dough forms.
Scoop heaping tablespoon portions and roll into ~1½-inch balls.
Press tops into chopped peanuts.
Place at least 2 inches apart on baking sheet, peanut side up.
Flatten each to about ½-inch thick.
Bake 12–14 minutes, until bottoms are golden and tops are just set.
Cool on pan briefly, then transfer to rack.
Storage
Room temp (sealed): several days. Refrigerate or freeze for longer storage
Tip
Freeze before drizzling with chocolate
