Melty Keto Cookies always taste like they’re fresh out of the oven because the product used to sweeten them gives a cooling effect. They literally always melt in your mouth!

I’ve gotten several questions about a cookie I’ve posted on Instagram multiple times now. They’re a peanut butter chocolate chip cookie that I made based off of a sugary recipe I found somewhere… that I’ve since forgotten. Whoops. I apologize for not putting this post together sooner, but it’s been a damn long school year. The end is in sight – this is my last week of classes! With a little bit of breathing room, I decided to finally put this recipe down on paper, as it were, and post it here on my blog. So here goes.

I call these “Melty Keto Cookies” because when my non-keto homie taste-tested them for me, she got weirded out by how they melt in your mouth. That’s the erythritol. I’m not a huge fan of erythritol because I think it has a funky aftertaste, but in this recipe the peanut butter flavor overpowers it, so it’s all good! Fresh out of the oven and piping hot, they really do melt in your mouth. The rest of the time, when they’re cool, they just feel like they are!

I have to confess that I don’t make a lot of my other desserty recipes on here very often anymore. I can’t think of the last time I made my peanut butter cup fat bombs, for instance. I’ve whipped up some cheesecake fluff here or there, but that’s been it, other than these cookies. I love these damn Melty Keto Cookies. Hot and soft chocolate chip cookies have always been my favorite dessert, and these really hit the spot for me, even more so than my other chocolate chip cookie recipe. These are that good.

Don’t mind Starfall. He wanted to pose all majestic af for you guys. Isn’t he gorgeous?

Ingredients

1 cup (250g) natural peanut butter, I prefer crunchy for these since it gives a bit of texture

2/3 cup erythritol

1/2 cup sugar free or dark chocolate chips

1 egg

1/2 tsp baking soda

1/4 tsp salt

Directions

Preheat your oven to 350.

Throw all the ingredients into your mixer, or mix by hand until fully incorporated. This will not make a nice lump of dough – it’ll be all chunky and broken up, as pictured above.

Grab dough by the handful, roll it into a ball, and then squish it down into a rough approximation of a cookie shape on your cookie sheet. I like to use silpats to keep my cookies from sticking, although that may not be necessary here… these cookies are oily due to the peanut butter base. But I’m not going to risk a perfectly good batch of cookies to test it, so let me know if you try and they don’t stick!

Bake for about 10-12 minutes. These cookies don’t really go “golden brown” so try to just eye them and see if they look mostly not raw. I say that because we’re still not done with the baking process.

Once your cookies are out of the oven, RESIST! DO NOT EAT THEM! THEY ARE NOT DONE BAKING! Let them rest on the hot cookie sheet for another 10 minutes. This will finish up some residual baking. Because these cookies are not made with flour, they lack the elasticity granted by gluten. If you try to pick them up straight out of the oven, they will crumble and fall apart and you will be left holding a bit of molten cookie, crying because it’s wasted. Don’t be that person. You don’t need that negativity in your life.

Ten minutes later, they’ll have a nice firm bottom (that’s what she said) and will be nice and melty in the center!

These Melty Keto Cookies clock in at about 176 calories each; 6g of protein, 1g net carbs, and 14g of fat. Awwwwww yiiiiissssss. If you don’t eat the whole damn batch, you can store them in an airtight container for several days. Not gonna lie, sometimes I carry 2 or 3 with me to work as breakfast. I like how they still feel all melty on the inside even when they’re cold and old. Breakfast of champions right here!

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Print Pin Melty Keto Cookies (Peanut Butter Chocolate Chip) Servings 12 people Ingredients 1 cup (250g) natural peanut butter I prefer crunchy for these since it gives a bit of texture

2/3 cup cup sugar free or dark chocolate chip

1/2 tsp baking soda

1/4 tsp salt Instructions Preheat oven to 350

Throw all ingredients into mixer and mix until fully incorporated

Grab dough by the handful, roll it into a ball, and then squish it down into a rough approximation of a cookie shape on your cookie sheet

Bake for about 10-12 minutes. (These cookies do not turn "golden brown" so you just have to eye them to determine when they are done)

Let them rest on the hot cookie sheet for another 10 minutes to finish residual baking.

(As a disclaimer, the product links are linked to my Amazon Affiliate account. I’ve never used this before but I’m going to give it a shot and see how well it works. In theory, I should get a small kickback if you purchase the product through that link. Product costs are not increased for you, just Amazon gives me a tiny percent of the profit for sending you their way. Maybe I’ll get rich and can retire from this life of crime.)



