Soft, chewy peanut butter cookies with that classic fork crosshatch. Then we stuff them with a thick, creamy peanut butter filling that oozes just a little when you bite down.
Zero flour, zero sugar, 100% nostalgic. Each sandwich has that salty-sweet balance that makes your brain do a happy dance. Only 3g net carbs per cookie sandwich so you can actually have two without the guilt trip.
Dunk in almond milk, pack for lunch, or hide them from your kids. Your call.
What you’ll need
For the cookies:
1 cup natural peanut butter, no sugar added, smooth
1/2 cup powdered erythritol or monk fruit blend
1 large egg
1 tsp vanilla extract
1/2 tsp baking soda
Pinch of sea salt
For the filling:
1/2 cup natural peanut butter, smooth
3 tbsp unsalted butter, softened
1/3 cup powdered erythritol or allulose
1/2 tsp vanilla extract
Pinch of salt
How to make them
Preheat & line: Set oven to 350°F. Line a baking sheet with parchment paper.
Mix cookie dough: In a bowl, stir peanut butter, powdered sweetener, egg, vanilla, baking soda, and salt until a soft dough forms. It’ll be thick.
Scoop & press: Roll 1-tbsp balls of dough. Place 2 inches apart. Press each ball flat with a fork to make that classic crisscross pattern.
Bake lightly: 9-11 minutes until edges are set but centers look slightly soft. Don’t overbake or they’ll get crumbly.
Cool completely: Let cookies sit on the sheet 10 minutes, then move to a rack. They firm up as they cool.
Whip the filling: Beat peanut butter, soft butter, powdered sweetener, vanilla, and salt with a hand mixer until fluffy and smooth.
Sandwich time: Match cookies by size. Pipe or spread 1 tbsp filling on the flat side of one cookie. Top with another cookie and gently press.
Pro tips to level it up
Extra firm filling: Chill it 15 minutes before sandwiching so it doesn’t squish out.
Chocolate version: Add 1 tbsp unsweetened cocoa to half the filling for PB chocolate swirl.
Nut-free swap: Use sunflower seed butter. Same texture, same vibes.
Storage: Keep in the fridge for a week. Filling stays creamy, cookies stay soft. Freeze for up to 2 months.
Bigger cookies: Use 2 tbsp dough per cookie and bake 12-13 minutes. Makes bakery-style sammies.
Macros per sandwich (approx): 3.1g net carbs, 18g fat, 7g protein
