In the fall, I get a hankering to bake, bake, bake!
Since I try to live the low carb lifestyle, that limits my baked goods choices. When I want to bake cookies, this easy recipe always comes to mind.
I found this recipe several years ago in my Aunt Mary’s little recipe box. Last night when I baked these little gems, I subbed Splenda for the sugar. I have written the recipe here as it is on her recipe card and added my own tweaks.
Magic Peanut Butter Cookies
1 cup creamy peanut butter
1 cup granulated sugar (I subbed Splenda)
1 egg
1 tsp vanilla, optional
Mix the peanut butter and sugar well. Add the egg. Mix well. (As the egg is added to the peanut butter mixture, it causes the mixture to have a cookie dough texture)
Drop by rounded spoonfuls on baking sheet. Using a fork, press the cookies down to give them that classic peanut butter cookie look. Bake at 350º for 8-10 minutes. Do not overcook.
Cool and enjoy!
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how many carbs do they have
First, id like to say thank you! I am on a weight loss journey and was really craving some PB, and these hit the spot. These are fabulous! I followed the recipe, I used Splenda and I took the suggestion of adding 1/2 tsp of baking soda, they came out great! They’re a little fragile, but still delicious! Nom-nom!
that is wonderful to know! Next time I’m adding the baking soda!
I make these cookies without the vanilla and they come out perfect every time!
Thanks for the feedback!
Try adding a 1/2 t. of baking soda-really helps-I am GF and make these all the time with JIF Natural-also let them cool for 5 min. on the pan-it really firms them up.
Awesome to know! Thanks for sharing. I’ll be trying this next time.
Is the texture supposed to be very very crumbly? It is kind of odd, they crumble, but at the same time they are very gummy. I tried cooking for 8 minutes, and tried cooking for 10. I even put them back in the oven thinking they weren’t done. I used the splenda as well.
I have found them to be crumbly at times, depending on the brand of peanut butter used. I assumed it was because the lack of flour, so I tried adding about a tablespoon of coconut flour. Quite honestly they turn out best with Jif if you can afford the added sugar. I’m thinking they might work well with Jif Natural, as well.
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I’ve made these cookies for years ( one time for Jefferson Starship) but have never tried using vanilla, they don’t seem to need it but I’m gonna make with it next time. So if you’re out of vanilla they will still make. They ARE the best peanut butter cookies of all time.
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YUM!! I too try to live low-carb but want something sweet sometimes. I will give these a whirl. Very simple, but if they taste half as good as they look . . . . . .
Happy New Year!!!
Mmmm! One of our favorite recipes.
We have a gluten free household so these are a wintertime staple!
Hi from a Pioneer Woman reader
This recipe look very simple, I can’t wait to try it.