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Photo: Lee Harrelson; Styling: Mindi Shapiro Photo by: Photo: Lee Harrelson; Styling: Mindi Shapiro

Peanut Butter Cookies

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.

Oxmoor House JANUARY 2005

  • Yield: 2 dozen cookies (serving size: 1 cookie)


  • 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


For testing purpose, we used Splenda sweetener. 

Nutritional Information

Amount per serving
  • Calories: 84
  • Calories from fat: 0.0%
  • Fat: 6g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.4g
  • Carbohydrate: 5.1g
  • Fiber: 0.7g
  • Cholesterol: 9mg
  • Iron: 0.4mg
  • Sodium: 63mg
  • Calcium: 6mg

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Peanut Butter Cookies Recipe