Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone baking mat and set it aside.
In a large bowl or stand mixer fitted with a paddle attachment, mix together the peanut butter, erythritol, eggs, butter, and vanilla until fully combined.
Use a medium cookie scoop to portion out the dough and roll it into balls. Place the dough balls on the prepared baking sheet. Use the tines of a fork to press a criss-cross shape into the tops of each cookie dough ball.
Bake for 10 to 12 minutes. Then allow the cookies to cool on the pan for an additional 10 minutes before transferring to a wire rack to cool completely.
If desired, melt the chocolate chips in the microwave in 30-seconds intervals, stirring between each heating. (Add 1/4 teaspoon of coconut oil for a softer chocolate texture.) Dip the cookies halfway into the melted chocolate then let sit on wax or parchment paper until firm.
Notes
Nutrition does not include chocolate-dipped variation. The carbs listed for each piece of each cookie is 10 grams. After subtracting the sugar alcohols and dietary fibers, each cookie has a net carb amount of about 1 gram.