Easy Peanut Butter Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1 cup peanut butter1 cup sugar1 egg
- Mix all ingredients together
- Drop by teaspoons on cookie sheet
- Bake at 325 for 8 to 12 minutes
- Drop by teaspoons on cookie sheet
- Bake at 325 for 8 to 12 minutes
Nutritional Info Amount Per Serving
- Calories: 163.2
- Total Fat: 9.6 g
- Cholesterol: 13.3 mg
- Sodium: 94.6 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 1.5 g
- Protein: 4.9 g
Member Reviews
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WIGGEDMANATE
Very easy; but, they are much prettier if you roll up in balls and flatten slightly with a fork criss-crossed over top.
Addendum:
Today, made w/ reduced fat peanut butter, Splenda brown sugar blend (1/2 cup packed) & an Eggland's egg
Made 24
75 cal
3.5 fat
8 carb
1 fiber
2 protein
- 3/11/09
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IAMMOONSHADOW
answer to UNICORNDEB's question about using Splenda as substitute for sugar. The answer is YES! I wondered about that.I wanted a reduced calorie cookie. I tried it and it works. I added 1 Teaspoonful Vanilla extract to my mix and my husband says he likes them better than the original recipe! - 3/21/09
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JAMIE_LEE1
These are very yummy cookies! But DEFINITELY not teaspoon sized...makes a LOT more than 14!! I made them teaspoon sized and I made 40+ mini cookies! But they're nice little because if I have two its like I'm really having one. And my kids think they're getting more when they are really getting l - 4/18/09
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SPARKGOGGA
I LOVE cookies and these ones were great! I made mine with the baking powder and vanilla extract. I also added oatmeal to half of the batter and it tasted great! The ones without the oatmeal were a bit soft, but its because I didn't use all the sugar. The oatmeal helped with that problem though. - 6/24/11
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IDEFYGRAVITY
I tried these on my husband and he liked them. And he's pickier than any kid! They're easy to make & I added the vanilla as well for a little extra flavor.
The only reason I didn't give 5 stars is because it's not exactly healthy but atleast there is some protein and no flour so the lesser evil. - 3/15/09
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47RACING71
YOU DON'T USE FLOUR? - 3/13/09
Reply from BIGGIRL2082010 (3/13/09)
Nope. No flour. I'm finding I prefer chunky peanut butter over plain in this recipe, but that's just me. :)
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JENDENLAR
I was excited to see I had these ingredients in my pantry as I was craving sweets like crazy! I used brown sugar & added a wee bit of vanilla (as suggested). I was able to get 24 cookies from this recipe and they cooked in 8 minutes!! They are delicious for flour-less & butter-less cookies!! - 10/23/10
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UNICORNDEB
I'm a diabetic, can I use splenda-- instead of the cup of sugar in this recipe? Will it work ok? thankyou in advance! - 3/11/09
Reply from BIGGIRL2082010 (3/11/09)
I'm sorry - I've never used sugar substitutes for cooking/baking, so I don't know how well it'd work. If you *do* try using Splenda, maybe you want to try a much smaller batch? Like a quarter of the recipe? (Beat the egg separately, and use a 1/4 of the beaten egg - use the rest in an omelet?)
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MACS706
I WAS skeptical but made these anyway. I used the suggested vanilla and b/p additions the pb I had was low sugar and low sodium so I left the sugar at 1 C. I made them with my Daycare and they were a big hit! Making them AND eating them I call these Amazing PB cookies! :-) I got 36 to the recipe. - 12/8/09
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GEMINIDREAM
Does this hold it's shape after baking? I would like to use this in a sugar-mould set that I no longer use (for sugar!) Very cute shapes and would do the portion control perfectly. Also going to try to substitute sunflower nut butter since peanut butter often gives me migraines. - 3/30/09
Reply from BIGGIRL2082010 (3/31/09)
The cookies do hold their shape - if you use the amount regular sugar called for here and let them cool after baking. I don't know what would happen if you make substitutions. If reduced quantities of sugar (or a sugar substitute) are used, the cookies may turn out too moist to hold their shape.