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.
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
How to Make It
Preheat oven to 350°.
Beat peanut butter and margarine with a mixer at medium speed until blended.
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.
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.