Adapted from Paula Dean’s recipe. – See our version
1 cup peanut butter
3/4 cup splenda, or other sugar substitue
1 tablespoon vaniall extract
Preheat oven to 350 degrees.
In a mixing bowl, combine peanut butter and splenda.
Once combined add egg and vanilla and mix.
Line a baking sheet with tin foil and spray with non-stick spray.
Roll dough out into balls and place on baking sheet about 1-2 inches apart.
use a fork to flatten cookies out slightly, making a criss-cross pattern on the top.
Bake for 12-15 minutes, depending how crunchy you like your cookies.
We too are and have been for a long, long time peanut butter junkies. Cannot wait to try these and will let you know how they turn out!