NUMERICAL OVERVIEW:
- Diet: Ketogenic
- Course: Snack, dessert
- Cuisine: American
- Twenty minutes for preparation
- Twelve mins for cooking
- Working time(in total): 35 minutes
- Size/serving: One sandwich cookie
- Yield in total: 10 sandwich cookies
- Mode of cooking: Baking
- Level of difficulty: Normal
- TOOLS:
- A spatula(silicone)
- Rack for cooling
- Bowls for mixing
- A bowl for melting chocolate(microwave-safe)
- An electric mixer(hand/stand)
- Scoop of cookie
- Baking sheet/tray
- Baking mat(silicone)/paper of parchment
- INGREDIENTS:
- PB COOKIES:
- Vanilla essence, one tsp
- A cup of peanut butter(smooth & natural)
- Salt, a bit
- 1/2 cup of erythritol
- Baking soda, one-fourth tsp.
- 1 egg
- MARSHMALLOW LAYER:
- Marshmallow creme, half a cup
- CHOCOLATE LAYER:
- 1 tbsp. of oil(coconut)
- Dark chocolate chips, half a cup
- INGREDIENT NOTES:
- KETO SWEETENER:
- We are using the granulated sweetener version to achieve slightly crisp edges. Use the powdered sweetener only when you want softer cookies. You can use the pure form of erythritol or go for brands like Swerve, Lakanto, etc. If you don’t have erythritol available, go for xylitol, allulose, or bochasweet.
- CHOCOLATE:
- Go for the cocoa chips that are sweetened with a keto sweetener. Brands like ChocZero, Lily’s, Hu, Bake Believe, etc. are producing the keto version of choco chips. You may also go for 90 percent of dark chocolate bars, or prepare the homemade chocolate using the cacao butter, keto sweetener, & cocoa powder is the best option.
- PEANUT BUTTER:
- Choose the natural/pure peanut butter that contains just peanuts & salt without any high-carb sweetener. This will be low in carbs while rich in fats(healthy) & proteins(perfect for keto). This keto-suitable version of peanut butter is produced by Crazy Richard’s or Smucker’s Natural. You may use almond butter/sunflower seed butter as a replacement, but the taste will be different.
- MARSHMALLOW CREME:
- Use commercially available keto marshmallow fluff produced by ChocZero, Know Brainer. Make yourself at home using gelatin, water, allulose, & vanilla essence. You may also go for the keto version of whipped cream cheese mix to have a sour touch.
- EGG:
- An egg at normal temperature is essential to bind the cookie dough & provide the structure to it. Eggs are perfect for keto(low carbs with high fats & proteins). For an egg-free version, use chia/flax eggs
INSTRUCTIONS:
PB COOKIES:
- First, cover a baking sheet/tray using a paper of parchment.
- Then, warm up the oven(empty) at 175 °C & get to work.
- Include the salt, peanut butter, baking soda, erythritol, essence of vanilla, & eggs in a bowl(big).
- Combine them using an electric mixer(hand/stand) till the formation of dough.
- Use a scoop of ~one tbsp. to separate the dough for each cookie & make the balls.
- This way, you will get almost twenty balls from the whole dough.
- Place all these twenty balls on the baking tray/sheet(lined) with a distance of two inches between every two cookies.
- With the assistance of a fork, gently press the dough balls, making a crisscross pattern if you want.
- Shift the tray with ready-to-bake cookies to the oven.
- When you observe the firm cookies with light golden edges, they are done.
- The cookies will take almost twelve minutes.
- Shift the cookies from the oven to the kitchen counter & leave them as it is for ~six mins.
- After that, arrange the cookies on the wired rack for cooling completely.
ASSEMBLING:
- After the complete cooling of the cookies, arrange the 10 cookies on the shelf in front of you.
- Dollop & spread ~one tsp. of marshmallow creme(keto) on each of the ten cookies.
- Keep the bowl(microwave-safe) of chocolate chips + coconut oil in the microwave.
- Run the microwave till the chocolate chips melt while pausing & stirring every 30 seconds.
- Drizzle this melted chocolate over the layer of marshmallow on every ten cookies.
- At last, place the top cookie with its flat side facing the chocolate layer.
- Keep the assembled cookies in the refrigerator for ~fifteen mins to set.
- Now, your PB S’mores Sandwich Cookies are ready to serve!
TIPS:
- The cookies won’t get thin upon baking if the batter is chilled before baking.
- Adding a little of powdered cinnamon to the cookie dough will enhance the flavor.
- For neat assembling, spread the marshmallow fluff using the piping bag.
- To have all cookies of similar size, use a single cookie scoop to separate the dough for each cookie
NUTRITIONAL FACTS/SERVING:
Size/serve: 1 Sandwich cookie
Calories: ~180 kcal
Carbs in total: Seven grams
Fiber: 3 g
Net carbohydrates: Four grams
Fats: 15 g
Sugar: Less than one gram
Proteins: 6 g
Sodium: Hundred milligrams.
