Peanut Butter Cookies
18
Servings
Servings
15m PT15M
Prep Time
Prep Time
12m PT12M
Cook Time
Cook Time
27m
Ready In
Ready In
Recipe: #8292
February 26, 2013
Categories: Comfort Food, Desserts, Cookies, Shaped, Snacks, Nuts/Seeds, Peanut, North American, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Christmas, Fall/Autumn, Ladies Luncheon, Picnic, Potluck, Oven Bake, Diabetic, Low Carbohydrate, Sugar Substitute, Make it from scratch, Kid's Lunches, Flour more
"I know there are tons of flourless peanut butter cookies out there, but I felt that the brown sugar blend would be a must for the perfect flavor, and I was right!"
Original recipe yields 18 servings
Ingredients
Nutritional
- Serving Size: 1 (14 g)
- Calories 37.6
- Total Fat - 1 g
- Saturated Fat - 0.5 g
- Cholesterol - 14.9 mg
- Sodium - 18.8 mg
- Total Carbohydrate - 6.5 g
- Dietary Fiber - 0 g
- Sugars - 3.1 g
- Protein - 0.7 g
- Calcium - 11.7 mg
- Iron - 0.2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step 1
Thoroughly mix peanut butter, vanilla, egg, baking powder, and the two types of Splenda.
Step 2
Roll by rounded tablespoonfuls and place on cookie sheet lined with parchment paper 3 inches apart.
Step 3
Dip fork into brown sugar blend and flatten cookies using a cross hatch pattern.
Step 4
Top with a few chocolate chips (pressed in), if desired.
Step 5
Bake at 350F for 12 minutes, then slide parchment paper onto cooling rack and allow cookies to cool.
Tips & Variations
No special items needed.
Related
Recipe Stories / Blog
Apricot Cobbler Dessert
Delete this. It's that time of day again. When the clock turns to a certain...
Recipe Stories / Blog
Apricot Cobbler Dessert
It's that time of day again. When the clock turns to a certain time and seems to...
