Sugar-Free Brown Sugar Peanut Butter Cookies

• 1 cup creamy peanut butter, no sugar added
• 6 tbsp unsalted butter, softened
• 0.8 cup brown-sugar-style erythritol/stevia blend
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 3 tbsp heavy cream or whole milk
• 2 tsp vanilla extract
• 1.3 cups all-purpose flour
• 0.8 tsp baking soda
• 0.8 tsp fine sea salt
• 0.5 tsp flaky sea salt, for finishing

Method

1. 1

   Blend the sweetener in a food processor until it reaches a powdered consistency to prevent grittiness.

2. 2

   Cream the butter and powdered sweetener together with a hand mixer until pale and fluffy.

3. 3

   Beat in the peanut butter, egg, egg yolk, cream, and vanilla until smooth and glossy.

4. 4

   Fold in the flour, baking soda, and fine sea salt until just combined; do not overmix.

5. 5

   Refrigerate the dough for 30 minutes to make it scoopable.

6. 6

   Preheat the oven to 350°F and line baking sheets with parchment paper.

7. 7

   Roll dough into 1.5 tablespoon balls, space 2 inches apart on the sheet, and create a crosshatch pattern with a fork.

8. 8

   Bake for 10-11 minutes until edges are set but centers look slightly underbaked.

9. 9

   Sprinkle with flaky sea salt immediately and let cool on the hot baking sheet for 15 minutes before moving.