Soft chewy peanut butter cookies made low carb style are the answer to your dessert dilemma! Preheat oven to 350°F. Combine all ingredients in a bowl and mix well. Divide into 12 balls and place on a parchment lined pan. Press each ball with a fork to flatten to 1/2" thickness. Bake 10-12 minutes or until lightly browned on the edges.
In this bake off, most recipes used a mix of brown and white sugar or exclusively brown sugar (only Bravetart used all white sugar). Brown sugar tends to add a little more moisture and molasses flavor, which compliments peanut butter cookies well.
We wanted peanutty peanut butter cookies with crisp edges and moist, chewy centers, but because peanut butter has a fair amount of starch, more peanut butter in the dough resulted in drier, more stunted cookies. So in pursuit of more chew, ...
With one of the highest ratios of peanut butter to flour at 94%, Alice’s cookie pairs 2.5 cups of chunky peanut butter against all of your usual contenders. Her recipe is very similar to Sally’s Baking Addiction, though it adds a touch more flour, sugar, and an extra half cup of peanut butter.