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.
I would give this cookies zero stars, if that was an option, maybe even negative stars. Not only was this cookie dry as sand, even when I added milk to add more moisture, it was still dry as the Saharra Desert. The taste was also awful, so it didn't even make up for the dryness of the cookie.
These turned out very dry and the taste just seemed a bit off to me - perhaps I did something wrong along the way but was disappointed in the end, too crumbly as well. Was a very easy recipe though, easy clean up. Needs something else though.
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