Heat a saucepan over medium heat and add the strawberries, sweetener, and vanilla extract. Do not add any liquid!

Bring the mixture to a simmer, stirring occasionally, and reduce the heat if needed. You want the mixture to be a light simmer, not a rolling boil, for about 10 minutes. Using your spatula, stir and mash the strawberries as they cook. The berries will reduce and thicken as they cook.

Once the mixture has thickened and reduced, remove from heat and allow it to cool completely.

Preheat the oven to 325 degrees F.

Combine the peanut butter, sweetener, vanilla extract, baking powder, salt, and egg until a smooth cookie dough batter forms.

Scoop the dough into a 24-count mini muffin tin (this is much easier with a silicone pan. If using a metal pan, grease the pan well and/or line it with mini muffin liners)

Lightly press an indention with a 1/2 teaspoon measuring spoon.

Bake the cookies 12-15 minutes until set. note: remember, the cookies will finish baking on the hot pan once you remove them from the oven. They are done when they have set and no longer have a shiny appearance in the center of the cookie

Once the cookies have cooled completely, fill each cup with the cooled strawberry sauce.

Store in an airtight container in the fridge.