Prepare a cookie tray covered with a piece of parchment paper. Set aside.
In a large mixing bowl whisk together the runny peanut butter, melted butter, beaten egg, and sugar-free liquid sweetener. Whisk until all combine together.
Add the unsweetened cocoa powder, baking soda, sugar-free chocolate chip, and combine with a spatula until it forms a consistent shiny cookie dough ball.
Shape 12 cookie balls with your hands. The dough is easy to shape like playdough. If it is too dry, this may happen if your peanut butter is too dry, add 1-2 teaspoon melted coconut oil.
Place each cookie balls on the prepared cookie sheet. Press slightly with your hands to flatten the balls as a cookie.
Bake for 10-12 minutes. The cookies should be soft and moist when removed from the oven. They will slightly get crispy on the border when cool down and the center will stay soft.
Cool down on a cookie rack.
Storage: Store up to 2 weeks in a cookie jar at room temperature.Make it vegan: I made those cookies vegan using a flax egg instead of an egg. Stir 1 tablespoon of flax meal with 3 tablespoons of water. Sit for 15 minutes until thick.