Ingredients:

  • 2 sticks unsalted butter, softened
  • 1 Cup Granular Erythritol
  • 1 Cup Brown Erythritol
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3 ¼ C. Flour (or low-carb baking blend)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 Cup sugar-free chocolate chips
  • 1 Cup sugar-free mini peanut butter cups, chopped

Easy Directions:


  1. Preheat oven to 350°F and line baking sheets with parchment.
  2. In a large bowl, cream together butter and erythritols until light and fluffy.
  3. Beat in eggs one at a time, then mix in vanilla.
  4. In a separate bowl, whisk flour, baking soda, baking powder, and salt.
  5. Slowly add the dry mix into the wet, stirring until combined.
  6. Fold in sugar-free chocolate chips and peanut butter cups.
  7. Scoop dough onto baking sheets (about 2 Tbsp per cookie).
  8. Bake 10–12 minutes, until edges are golden but centers are soft.
  9. Let cool on the pan 5 minutes before transferring to a rack.

Tip: These cookies set up as they cool—don’t overbake!

 

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