From Paula's Home Cooking/Lady and Sons Too! cookbook Pg. 229
5 stars based on 279 Reviews
Servings: 18 cookies
Prep Time: 20 min
Cook Time: 12 min
1 cup sugar, or 1 1/3 cup sugar replacement (recommended: Splenda)
1 cup peanut butter, creamy or crunchy
1 teaspoon vanilla extract
Preheat the oven to 350 degrees. Grease a large baking sheet.
In a mixing bowl, combine the peanut butter, 1 cup equivalent of the Splenda, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in Splenda to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining Splenda. Cool slightly before removing from pan.
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Recipe Courtesy of Paula Deen