taste is good, but texture is really dry
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.
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- 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
- 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.
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