These ultra-tender, melt-in-your-mouth peanut butter cookies are a snap to make using our new keto cake mix. Chopped roasted peanuts add satisfying crunch and make these cookies the perfect keto-friendly treat any time of day.
Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
Using a stand mixer fitted with the flat beater, stir together the cake mix and butter until crumbly.
Add the peanut butter and egg and mix on low speed until the dough is smooth and cohesive.
Scoop heaping tablespoonfuls of dough (a level tablespoon cookie scoop works well here) and roll each piece into a ball.
With the bottom of a greased glass or measuring cup, flatten each ball to 1/2" thick.
Dip one side of the cookies into the chopped peanuts, then place them onto the prepared pans nuts side up, leaving about 2” between them.
Bake the cookies until the bottoms are golden brown and the tops are firm, 12 to 14 minutes.
Remove the cookies from the oven and allow them to cool briefly before transferring them to a rack to cool completely.
Store completely cooled cookies, well wrapped, at room temperature for several days; freeze for longer storage.
Once scooped and flattened, the cookies can be frozen. Place the cookies in a single layer on a parchment-lined baking sheet, then freeze until solid. Transfer the cookies to a zip-top bag or storage container and freeze for up to three months. When ready to bake, remove the desired number of cookies from the freezer and place them on a parchment-lined baking sheet while preheating your oven. Once the cookies have thawed a bit, dip the flat top of each into chopped peanuts. Bake as directed, adding an extra minute or two to the bake time as needed.
