Peanut Butter Cookies

Oxmoor House
Peanut Butter Cookies Recipe
Photo: Lee Harrelson; Styling: Mindi Shapiro
For best results with these delicious cookies, use regular stick margarine instead of a reduced-calorie or tub-style margarine and regular peanut butter rather than a low-carb or natural peanut butter.
2 dozen cookies (serving size: 1 cookie)


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3/4 cup plus 2 tablespoons peanut butter
2 tablespoons margarine, softened
3/4 cup all-purpose flour
1/3 cup measures-like-sugar calorie-free sweetener
1 large egg, lightly beaten
1/4 teaspoon vanilla extract


1. Preheat oven to 350°.

2. Beat peanut butter and margarine with a mixer at medium speed until blended.

3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and sweetener in a medium bowl. Add flour mixture to peanut butter mixture, beating well. Add egg and vanilla; beat well.

4. Shape dough into 24 (1-inch) balls. Place balls, 2 inches apart, on ungreased baking sheets; flatten cookies in a crisscross pattern with a fork. Bake at 350° for 12 minutes. Cool completely on baking sheets.

carbo rating: 4

Created date

April 2008

Nutritional Information

Calories 84
Caloriesfromfat 0.0 %
Fat 6 g
Satfat 1.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.4 g
Carbohydrate 5.1 g
Fiber 0.7 g
Cholesterol 9 mg
Iron 0.4 mg
Sodium 63 mg
Calcium 6 mg