Mama's Chocolate Peanut Butter Cup Cookies
by Patti 'Mama' Corso-Driedger
What better cookie combination than peanut butter and chocolate? Quick and easy to make and bake, in minutes you are enjoying a cookie that satisfies the craving of both peanut butter and chocolate! Eat gooey and fresh out of the oven or cool and dunk in milk (or mild substitute). Mama takes two cookies cold from the fridge and adds a scoop of ice cream to makes an ice cream sandwich.
Low Carb Mama's Chocolate Peanut Butter Cookies
Patti 'Mama' Corso-Driedger
Heat oven to 350°F and line a baking sheet with parchment.
In a bowl beat the egg and add 1 TBl of mix, alternate adding 1 tbsp of water and 1 tbsp of mix untill you have a smooth batter of a thick cake mix consistency.
Add in the chocolate chips and stir.
Spoon onto a baking sheet, should make approx 13 medium size cookies.
Bake for 8 min and cool completely. Can be stored on the counter in an airtight container for a few days or in the fridge for a few weeks.
Note: These store well in the freezer for up to 3 months in an airtight container. These make a great ice cream sandwich cookie.
- Serving Size
- 1 Cookie
- per serving
- 2.5 grams
- 1.5 grams
- Net Carbs
- 1 grams
- 1.6 grams
- 1 grams
Disclaimer: As with all of Mama's Recipes, this is a Low Carb and Gluten Free recipe. However, feel free to adjust with substitutes where you like. Such as egg or dairy vegan substitutes, for example.