Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 90.9
- Total Fat: 6.7 g
- Cholesterol: 0.0 mg
- Sodium: 64.0 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 0.9 g
- Protein: 4.3 g
View full nutritional breakdown of Peanut Butter Cookies calories by ingredient
Peanut Butter Cookies
Submitted by: TPITTLENumber of Servings: 36
Ingredients
-
* sun harvest natural creamy peanut butter, 1 lb 2 oz
* *Splenda, 1 cup
* Vanilla Extract, 1 tsp
* Egg Beaters 1/2 cup
* Salt, 1 dash
Directions
1.) In a medium bowl, mix together the peanut butter, sugar, eggs, vanilla, and salt until smooth. The batter will slightly thicken after being mixed together.
2.) Refrigerate for about 1 hour.
3.) Preheat oven to 350 degrees F.
4.) Take walnut-size portions of the batter, lightly roll in hands and place on a lightly oiled baking sheet (I really love using a Silpat baking mat). The batter will be very soft but holds together without being sticky. Place cookies about 1-2 inches apart, as they will not spread much.
5.) After filling the baking sheet, take a fork and make imprints on top of the cookies. If the fork sticks, dip the fork in sugar or just sprinkle a tiny bit of sugar on each cookie before pressing the fork into it.
6.) Bake for 12 minutes. Don't over cook these
Number of Servings: 36
Recipe submitted by SparkPeople user TPITTLE.
2.) Refrigerate for about 1 hour.
3.) Preheat oven to 350 degrees F.
4.) Take walnut-size portions of the batter, lightly roll in hands and place on a lightly oiled baking sheet (I really love using a Silpat baking mat). The batter will be very soft but holds together without being sticky. Place cookies about 1-2 inches apart, as they will not spread much.
5.) After filling the baking sheet, take a fork and make imprints on top of the cookies. If the fork sticks, dip the fork in sugar or just sprinkle a tiny bit of sugar on each cookie before pressing the fork into it.
6.) Bake for 12 minutes. Don't over cook these
Number of Servings: 36
Recipe submitted by SparkPeople user TPITTLE.
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