Ingredients:

1/2 cup butter, melted 

3/4 cup brown sugar, packed

 1/4 cup granulated sugar 

1 large egg 

1 teaspoon vanilla extract 

1 1/3 cup all-purpose flour

1/2 teaspoon baking soda 

A pinch of salt

1/2 cup semi-sweet chocolate chips 

1/2 cup milk chocolate chip

1/2 cup toffee chips (optional) 

1/2 cup chopped pecans (optional)

Instructions:

1. Melt butter completely
2. add sugars and mix with a mixer for 10 minutes until very creamy
3. Add egg and mix for 3 minutes 
4. Double swift flour and add dry ingredients to the wet mixture using a rubber spatula (do not over mix)  
5. Let sit for 20 minutes covered in the refrigerator covered
6. Line a baking sheet with parchment paper and place dough balls on the baking sheet.

Bake at 375° for 9 to 13 minutes until edges are golden brown

(Cookies will be soft while hot—they firm as they cool)

Ingredients

• 1 cup natural peanut butter (no added sugar; creamy or crunchy)
• 1 large egg
• 1/3 cup granulated sugar substitute
  (erythritol, allulose, monk-fruit blend, or Stevia baking blend)
• 1 tsp vanilla extract
• Optional: a pinch of salt (only if your peanut butter is unsalted)

Instructions

1. Preheat your oven to 350°F (175°C).
   Line a baking sheet with parchment paper.
2. In a bowl, mix peanut butter, egg, sweetener, vanilla, and salt
   until smooth and well combined.
3. Scoop 1 tablespoon portions and roll into balls.
   Place on the baking sheet about 2 inches apart.
4. Gently flatten each ball with a fork, forming the classic criss-cross pattern.
5. Bake for 9–11 minutes, or until edges are lightly golden.
   (Cookies will be soft when hot—they firm as they cool.)
6. Let cool on the sheet for 10 minutes, then transfer to a rack.

Tips for Best Results

• For chewier cookies, use allulose as the sweetener.
• For crispier cookies, use erythritol.
• Add 2 tbsp sugar-free chocolate chips for variety (adjust carbs).