Magical Peanut Butter Cookies

Total Time:
27 min
Prep:
15 min
Cook:
12 min

Yield:
18 cookies
Level:
Easy

Ingredients
Directions

Preheat the oven to 350 degrees F. Grease a large baking sheet.

In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, 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 sugar replacement 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 sugar replacement. Cool slightly before removing from pan.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.0 704
This peanut butter cookie is awesome!!! It is easy to make and delish!!! item not reviewed by moderator and published
i was looking for a peanut butter cookie recipe and i came across this one very simple and easy to make thanks . i wasnt looking for healthy and i had no vanilla . and only two thirds of a cup of sugar. and the egg. mixed easily. but wanted something more when i saw my nestle chocolate milk power had about a quarter of a cup left so i poured it all in mixed it well and cooked them. they came out outstanding. i just had to tell you about it . thanks for the recipe. a sweet lover Robert saige jr. item not reviewed by moderator and published
easy and awesome cookies(melt in your mouth!) item not reviewed by moderator and published
I am a diabetic and just had my gall bladder removed, no sugars and no fats. I made this cookie using the powdered peanut butter ( no fats), egg beaters, and Diabeti Sugar substitute. I cut back on the sweetener, and I did have to use more peanut butter powder. Pretty good cookie and I can eat it. Thanks Paula item not reviewed by moderator and published
Followed the recipe and they turned out great, not too sweet. They are great for a diabetic as they taste just like a regular cookie. Thanks item not reviewed by moderator and published
I LOVE, LOVE, LOVE THESE!!!! They are the only cookie my Dad can eat, because they have no flour! Thank you so much for this recipe!! item not reviewed by moderator and published
I have made these several times we are trying to cut carbs, the first time I made them per the recipe and like other reviewers didn't particularly like spenda aftertaste the 2nd time I used 3/4 spenda and 1/4 sugar these tasted much better however I used my stand mixer and the texture wasn't right, so this last time I used the spoon as instructed a good cookie for carb cutters Paula does it again!!! item not reviewed by moderator and published
I changed this recipe a bit, as I do not like sugar substitutes in baking. I added others suggestions when I made these cookies, below is recipe" 2 1/2 cups either crunchy or creamy peanut butter 1 1/2 cups granulated sugar 2 eggs 2 tbsp. flour 2 tsp. honey 1 tbsp. cinnamon 2 tsp. vanilla mix all in mixer or by hand until all blended. put a piece of parchmont paper on each baking sheet, make balls the size you want and dip a fork in some sugar to press each down a little. If you want on some add 4-6 pieces of choc. chips, others leave plain. These cookies are very good, not crumbly, i think the flour holds them together. Enjoy. Thanks Paula, you're the best item not reviewed by moderator and published
Nasty. Less nasty when cool, but an extreme after-taste is present and oh-so-unpleasant. Perhaps it's a case of some people are sensitive to Splenda, some to Stevia.... I don't know. But I don't recommend these. Also, has anyone who doesn't like these cooked something with erythritol that they like? item not reviewed by moderator and published
They taste good but mine were very dry. Not sure what I did wrong. item not reviewed by moderator and published
love them so dose my kids thanks you the best wish i could bake like you item not reviewed by moderator and published
Mmmm....Paula....;.heavenly! .. item not reviewed by moderator and published
They were awesome! You don't even need the flour. They were quick to make and bake. item not reviewed by moderator and published
I have made these great cookies twice the first time i followed the recipe exactly they were great, the next time i added bannas they came out tasty and chewy still great! Thanks paula i will pass this on to friends. item not reviewed by moderator and published
Tastes like dirt. A sweet surprise for my peanut butter loving boyfriend turned into him pity eating these cookies. item not reviewed by moderator and published
Really magical! So delicious and easy to make! It's neat that you don't need any flour for this cookie. Followed the recipe exactly and turned out great. You should use Splenda since the consistency comes out different than with regular sugar. (FYI - There's a special Splenda meant for baking.. For those that did not use the ingredients listed, please don't negatively rate this cookie. Thank you Paula for a great recipe! item not reviewed by moderator and published
This cookie is tasty, and easy to make, but is too crumbly. Also, it does have a slight sugar substitute taste. I don't think I'll make this one again. item not reviewed by moderator and published
This recipe was good and the kids loved them. I use this recipe all the time now. item not reviewed by moderator and published
These are rediculously simple and delicious. I was going to make peanut butter cookies but forgot to get butter. I found this recipe using no flour or butter. I read other reviews using a little more peanut butter, 2/3 cup splenda and 2/3 cup splenda brown sugar and only cooked for 10 minutes. I also put some dark chocolate hersey kisses when they came out of the oven on half of them. These were gone in no time. They were soft, not crumbly and delicious. I will be making these again but doubling the recipe. item not reviewed by moderator and published
Delish : Not a big peanut butter cookie fan but these are yummy : Can't go wrong with Paula Deen! item not reviewed by moderator and published
These cookies are so delicious! I only used 3/4 cups of the SPLENDA! They came out perfect and they didn't stick to my hands when rolling. I will make them again! Thank you Paula item not reviewed by moderator and published
they are good. but i used chunky peanut butter (its all i had and itsaid that you could use it hte consistency was like wet sand, so if you use chunky, use LESS sugar. item not reviewed by moderator and published
I LOVE these cookies I have made them like 4 times in the last few months. I am diabetic so these are are great!!! I wish their were more recipes out there just as easy and good!! item not reviewed by moderator and published
Being diabetic, I bake these frequently, and the little morsels never disappoint You MUST use a quality peanutbutter containing no sugar and fillers. These cookies are not for dieters!!! I recommend them only for people who cannot eat sugar--they are high fat and high calorie. . item not reviewed by moderator and published
These cookies were excellent! Very easy to make but they were also very sweet. I used granulated sugar instead of the substitute, next time i bake them i will use a little less sugar. Maybe 1/2 cup instead of a whole. item not reviewed by moderator and published
As far as taste is concerned, these cookies are absolutely delish! On the other hand, as simple as they were to make, they did come out a bit crumby. To be fair, I didn't use Splenda, which is a different texture than granulated sugar which could be part of it. I did make sure to make smaller cookies, left them in the oven for 10 minutes instead of 12 and they came out perfectly after that. Hopefully this helps someone out!! item not reviewed by moderator and published
I made this with 2/3 cup of Splenda and 2/3 cup of Splenda Brown Sugar Blend and Jif Reduced Fat Peanut Butter. I didn't have any vanilla (ahhh how did I run out of that? so I left it out and cooked them around 11 minutes. They are fabulous. I think the Brown Sugar by splenda made it and you cannot tell they are low fat at all. Also I would recommend using Jif peanut butter or a brand name...no generic...I feel like you can always tell a difference. The reduced fat made it a little healthier but you couldn't' tell in the taste. Will definitely make again! I would say adding the brown sugar makes them less crumbly also ... item not reviewed by moderator and published
Easy, the best cookies I ever had. I'm trying not to have sugar and this is the best recipe ever. I would like to know the nutritional facts, for example how many carbs???? item not reviewed by moderator and published
This recipe is the best I make them all the time.... Andi have a tip for waltercostescu.. Put a little more peanut butter in but not to much and they wont be a bit crumbly item not reviewed by moderator and published
These were quite tasty, and very easy to make. Baking them for ten minutes was perfect, they came out soft and tasty. Not much of a yield, so I doubled the recipe and it made a good amount. item not reviewed by moderator and published
Love this recipe, although I do have to point out that they are a bit crumbly. If anyone has any tips on how to make them hold together better, I'd appreciate it item not reviewed by moderator and published
Very tasty although i did 2 batches one for 12 min as the recipe called for those came out flat and crispy kinda burnt and one for 10 min those came out chewy and soft so love this recipe and it is super easy !! Lil time !! Love Paula Dean <3 item not reviewed by moderator and published
Easy to make and taste GREATTTT!!! Love Paula's Recipes!! They are real home cooking! Thank You Paula! You are Great! item not reviewed by moderator and published
Incredible!!! So close to the traditional PB cookie without all the bad fat and sugar's ... Definitely a 5 star rating from this Health Food addict!!! Would Love Love Looveee to see more!!! : item not reviewed by moderator and published
I made them with 1/2 Steevia (sp? and 1/2 granulated, and they were terrible! I'll try them again with Splenda. Also, after baking for only 12 minutes they were so unchanged I baked them longer, probably like 20 minutes. They were really bad! I threw them out. item not reviewed by moderator and published
they are DELICIOUS**..i did a few things differently though! instead of artificial sugar i used granulated...i doubled the recipe..but with the vanilla i doubled it on each so instead of one i used two in each! i also cooked for only ten minutes and they are WONDERFUL! thanks Puala! item not reviewed by moderator and published
Me and my sis just made these she has just had surgery so I had to find a fun activity for her we did every thing the same except we put real sugar instead of splenda in our oven it took 15 min but our oven cooks slow they did crumble a little bit but they are amazing love this recipe will be making these again God bless all of u guys item not reviewed by moderator and published
I have fixed these cookies many times my church and family enjoy them very much, continue the good work Paula. item not reviewed by moderator and published
Great cookie recipe I made a few adjustment by adding half splenda and half brown sugar.The texture of the cookie turned out GREAT. item not reviewed by moderator and published
Thanks!!! item not reviewed by moderator and published
Tasty soft yummy. I doubled the recipe with 2 cups of SUGAR, 2 eggs, 2 cups peanut butter, 2 tsp vanilla. In my oven I baked them 9 minutes and let them cool for 2 minutes. PERFECT. item not reviewed by moderator and published
This is a very good cookie recipe.They were a little to sweet,but very easy to make.I will make them again but use less sugar and i did use white sugar not splenda. item not reviewed by moderator and published
I saw Paula make these on her show years ago and I had to try them - I'm diabetic and with the Splenda used in place of sugar, the peanut butter and egg for protein, I thought they'd be great if the recipe worked. I've been making them ever since!! Once the cookies have cooled enough to transfer them without breaking to an airtight container, put them in the refrigerator; this keeps them from crumbling/breaking while handling/eating them ~ and somehow have even more flavor. For a variety I sometimes roll the cookie balls as I make them in a combo of Splenda and cinnamon being generous with both. item not reviewed by moderator and published
I was looking for a flourless peanut butter cookie and found this one . as I use splenda it worked out great .. I read some of the reviews and it really got to me that some of you bashed sugar subs .. the recipe is for those of us who cant or dont want to use sugar .. and they work wonderful I am making them this morning and going to put a small dab of nutella in the center when they come of the oven i hope everyone has a Merry Christmas and a healthy and wealthy 2012 item not reviewed by moderator and published
a very easy recipe and tastes fantastic !!! item not reviewed by moderator and published
Very tasty!! A tad bit sweet, & breakable.. will make again, with less sugar. item not reviewed by moderator and published
made these for one of my cookies for christmas were very good easy to make i will make these again.thanks PAULA DEEN you made my baking for christmas very easy this year. THANKS AGAIN! item not reviewed by moderator and published
Loved this recipe! : I had to do some minor adjustments though because of what I had and how I thought it looked. I added an extra egg because the mixture didn't look smooth and it did add moisture to it and brought it all together. Then instead of the splenda I simply put 1 cup of regular white sugar. They came out delicious & it was a definite hit with the family! : Love this recipe! Super easy! Especially since I'm an awful baker haha item not reviewed by moderator and published
These turned out alright. I was excited to try making a healthy version of peanut butter cookies, but I'll stick to her original peanut butter cookie recipe & swap out specific ingredients for healthier alternatives. item not reviewed by moderator and published
What a great and easy recipe : I love it ! I'm even thinking of adding some chocolate glaze when they come out of the oven .... Total DECADENCE : item not reviewed by moderator and published
These cookies are great. I'm not sure why people say they are dry or crumbly. I did use 1 cup of regular sugar, not sugar substitute. They are so easy to make & turned out so moist & yummy. The ones that say don't remove from the cookie sheet too early are right; they will tend to separate. Let them cool a little before removing from cookie sheet. item not reviewed by moderator and published
This can't get any easier !!!! Thank you for doing this with splenda.We can all eat them now . item not reviewed by moderator and published
I loved this cookie.... it was very simple and i used everything but the Splenda; i used regular sugar, i actually was out of Splenda at the time,lol...... i baked at 350 for 12mins and the cookies came out moist and just yummy! kids and the hubby really enjoyed them : My ten year old son helped me with this , absolutely will make these at his next sleepover item not reviewed by moderator and published
I used 1 1/3 cups real sugar. Came out perfect! Will definitely be making these again! item not reviewed by moderator and published
This recipe was the best that I have ever made, Thank You Mrs. Paula Deen..The cookies came out just perfect!!! ~THE BEST~ item not reviewed by moderator and published
Did this recipe with my 3 1/2 year-old son. I set out some small dishes with the appropriate ingredients measured out for him and he did the rest (aside from the "getting near the oven" part. The cookies turned out very good. They were pretty small, but aside from that, they were delicious. The Splenda does make the cookies lean a bit towards the "almost too sweet" side, so I think if I did it again I might knock that down a 1/4 cup or something. I did have to bake them for 12 minutes in my oven, unlike some of the other reviewers. They ended up being very moist and not overcooked at all...I suppose it depends on the oven. Moreover, my son had a fantastic time making them and because they were so easy, it wasn't a problem. OH yeah, and we had to add some chocolate chips to the mix to keep Mommy happy! My only wish is that the nutritional information was posted. item not reviewed by moderator and published
I just made these cookies and they were very good and soft which made them extra yummy!! My only critic would be since I used the Splenda it was a tad bit sweet, would use only 1 cup of sugar instead of adding the 1/3 cup along with it and bake them for only 8 - 10 minutes, if you bake them the full 12 minutes the bottom get a little burned. item not reviewed by moderator and published
never thought I could make such yummy peanut butter cookies without all the mess of flour!! Thanks Paula~ item not reviewed by moderator and published
Gross!! My first warning should have been the missing flour from the recipe. But I tried it anyhow. I followed the recipe to the T. They turned out super heavy, greasy and tasted awful! Like mushy bricks. I would recommend trying a recipe with flour. item not reviewed by moderator and published
If you follow the recipe, they will turn out good. I used regular sugar though. Watch the cooking time.. You want 10 min on the dot @ 350. They were slightly crispy on the edges, but soft in the middle. Easy recipe.. I had no butter on hand, so this was perfect! item not reviewed by moderator and published
Just baked these cookies for the first time -- very easy and tasty. I have used Splenda for many years. For me there has never been any after taste, but everybody's body chemistry is different, which makes things smell and taste different. (That's why we can't all use the same perfume. I have tried Stevia, and had to throw out a whole boxful because of the way it tasted to me. For the sweetener in this recipe I used Splenda's "Sugar Blend," which is a combination of sugar and Splenda. I used only 1/2 cup, and the cookies were still much sweeter than I want them to be, so next time I'll use less. The cookies are very soft in the center, therefore I will try baking them longer than 12 minutes. And I WILL bake them again. item not reviewed by moderator and published
I love this recipe! I have cut out sugar and starches out of my diet and this recipe lets me have a treat!! item not reviewed by moderator and published
Sooo quick and easy, my 6 year old enjoyed making these pretty much by himself. Just enough sweetness for us, because they aren't overly sweet. We eat healthy overall so we don't worry about sugar, so I used sugar instead of sugar alternatives. item not reviewed by moderator and published
I use liquid stevia extract all the time, but it's taste is a bit different than sugar's taste. some brands taste different than others. so far the best kind i have tried aside from the actual fresh leaf, is liquid concentrate I got from bodyecologydiet. Typically when baking with stevia, in order to not sacrifice taste (or for those who are not use to the taste of stevia) reduce sugar by half and usually add 20-30 drops of stevia. It really always depends on the recipe. usually I would add 1/3 cup sugar then add stevia until it tastes how i want it to. also I have used 1 ground flax seed to 3 parts water (aggitated and set for 20 min) to replace egg, but that is only is recipes with flour. This recipe has no flour so I am curious to try item not reviewed by moderator and published
I've been looking for a healthier peanut butter cookie recipe.I know to use a natural peanut butter because the cheaper one has too much junk in it.This recipe might work but not with the splenda as anyone would know if they did research on artificial sugars. I'm thinking of trying stevia since it is a natural herb. item not reviewed by moderator and published
good recipe but i upgraded it... i used regular sugar, added a teaspoon of cinnamon, put in a few chocolate chips, and left off the sugar on the top of the cookie. they were A-M-A-zing!!! if you try this please enjoy :) item not reviewed by moderator and published
These cookies were so darn easy to make. Have a good flavor but a slight splenda aftertaste. Would make them for my diabetic and gluten free friends but use a little less splenda. Thanks. item not reviewed by moderator and published
These cookies were awesome! So quick and easy. I cooked them for only 10-11mins and took them off cookie sheet to cooling rack almost immediately. I like my cookies soft and chewy.I also used regular sugar I don't like any fake sugar of any kind. item not reviewed by moderator and published
Easy and yummy! Everyone loves them. I just threw it together before a party and they were gone when everyone walked in. item not reviewed by moderator and published
I really did not like it at all. There was barely any sweetness to it, and my kids didn't like it as well. I've never tried anything by Paula Deen that I didn't like but now I can say that I have. item not reviewed by moderator and published
Paula u were rong about the tIme I cooked them for 7 mIns and they were almost burnt and then after that I drissled chocolate over them and they were 10,000,000 times better I would totally recommend it to every one Iinstead of the regular reacIpe do the regular one but make the changes I said Paula I total out cooked u In peanut butter cookies item not reviewed by moderator and published
I'm not a Splenda kind of girl, so I made these cookies with real sugar. Super simple recipe and they cooked perfectly in the time given. They are very yummy, and very sweet. item not reviewed by moderator and published
love love love these.... used regular sugar and they were perfect!! item not reviewed by moderator and published
Read the reviews before you make them and then decide if this recipe is for you. Note, these are NOT traditional cookies, but can be a decent substitute if you need to watch your weight, gluten, sugar, etc. I added cinnamon and shredded coconut flakes to mask some of the splenda flavor... but the after taste can still be strong :/ item not reviewed by moderator and published
Normally I am not a fan of Splenda because of the aftertaste. But these cookies are delicious. There is no aftertaste at all. A little sweet for me but everybody loved them. My dad who is not a big fan of sweets also enjoyed them. item not reviewed by moderator and published
i loved the cookie great idea using the splenda works out good for the whole house this is a cookie even my mother can eat!! thanks for the good recipe!! we all enjoyed it.. item not reviewed by moderator and published
These cookies are very good I've made them about 4 times. My only problem is they came out way to soft and are very easy to burn. item not reviewed by moderator and published
I think I'll try this one......... item not reviewed by moderator and published
Splenda is the worst thing anybody can ever have. Disappointed she would choose splenda item not reviewed by moderator and published
Excellent, If you dont like the taste of Splenda which i dont either try Stevia which tastes exactly like the real deal with NO aftertaste and no carbs.Also all sugar replacements will give you a tummy ache if eaten in large portions. I use it in everthing that calls for sugar baking, cooking, coffee, homemade icecream. I am watching my carbs so this is my answer. These cookies are so simple and very good. item not reviewed by moderator and published
As a diabetic I look constantly for these recipes to share with friends who are also. VERY tasty and chewy. Thanks. item not reviewed by moderator and published
these cookies rocked!!! my friends and family loved them! they were all shocked when i told them there was only 4 ingredients. they are a real party saver item not reviewed by moderator and published
Very tasy but you should mention somewhere that they are gluten free! I think many more people would check this recipe out! item not reviewed by moderator and published
Great cookies, but every time I make them with Splenda, I get very sick. I've made them three times so far, but the last two times I had horrible stomach problems and thought I had caught the flu until I realized it was the cookies that made me sick. While I love the fact that these have almost no carbs in them, my body just cannot handle Splenda in large doses. I am planning to make these cookies again using either agave syrup, honey or raw cane sugar. They are too good not to try again. I advise anyone who is not diabetic to skip the Splenda and use sugar or another sweetener. Or, buy the stuff that is half splenda half sugar. Your stomach will thank you for it. item not reviewed by moderator and published
I tell ya, I have been very skeptical about this recipe that doesn't call for any flour. After reading the great reviews I decided to make a batch. I must say that I am impressed. This is truly a low carb cookie that taste great. item not reviewed by moderator and published
Very tasty...but be careful not to take them off the pan too soon or they will crumble. item not reviewed by moderator and published
I was very skeptical about this since there are so few ingredients but they came out great! They took no time at all to make (about the same as the mixes at the food store would be. A+! item not reviewed by moderator and published
I wasn't sure if they would be good because I wasn't using flour and the recipe was so easy, but they are DELISH!!! thank you so much, Paula! I can always depend on Paula for some good recipes; BB (Be Blessed) :) item not reviewed by moderator and published
We love these. They are a little sticky to make. I perfer to use Equal instead of Splenda. They take the carb count for my boys down a lot! Splenda does leave a strange after taste in your mouth from bake goods, but when you are only eating 2 cookies, you miss that taste. Perhaps the others complaining of it are eating too many at one time! item not reviewed by moderator and published
these cookies were really really goood and I loved them but they were kind of off because they added the splenda so yeah and paula deen is da bes item not reviewed by moderator and published
I use this recipe for my peanut butter cookies but I use real sugar and only a cup of it. Sure, there are more calories, but it won't give you cancer. I bake them for only 10 minutes, and it's important to let them cool before taking them off the cookie sheet because they are mushy when they come out of the oven. item not reviewed by moderator and published
Love! Love! Love! These cookies were really good, and very easy. I did modify it a little because I can not have artificial sweeteners so I substitute the splenda for 3/4 cup sugar, and 1 tbsp. of flour (after reading other reviews)and they turned out great. I like the fact though that they are very versatile so if you do have celiac disease or you are a diabetic you can still enjoy them. Thanks, Paula item not reviewed by moderator and published
Horrible! Why use the term magical in their name. Extremely disapointed. item not reviewed by moderator and published
dry and fall apart very easily item not reviewed by moderator and published
I really appreciate recipes like this. Healthy all around. No sugar. No excess fats like butter or oils & flourless (although whole wheat recipes are great. Its hard to find healthy recipes for people that like to bake & this one is great!!!! Everything was exactly as you would imagine it to be with the listed ingredients, but the cookies do crumble VERY easily. Overall great recipe if you are looking to bake & keep things healthy. item not reviewed by moderator and published
A little dry but I had no problem removing them from the cookie sheet without crumbling. I used all Splenda and low fat peanut butter. I made most of them walnut size but the few bigger ones were much more crumbly so maybe the size has something to do with it. item not reviewed by moderator and published
My parents both have seliac so I first made these to take to their house. They turned out so good I now make them all the time. I use 1 cup of real sugar and 1 1/2 cups of natural peanut butter to cut down on the sweatness and add a little moisture so they are not so crumbly. I also take them out of the oven a little early and let them sit on the cookie sheet for a couple minutes before moving to cooling racks. Don't over cook or they will be dry and crumbly. item not reviewed by moderator and published
not what i expected item not reviewed by moderator and published
Easy and very delicious...I used regular sugar.... item not reviewed by moderator and published
these are great! me and my family love them! lots of you are saying that they are crumbly, what i did was put ALL of the sugar in at once insted of saving somefor the top and they were not crumbly item not reviewed by moderator and published
This isn't the same recipe. The only thing that is the same: peanut butter and egg. So you gave your own recipe a 5 star rating and didn't rate the original recipe *roll eyes* item not reviewed by moderator and published
I'm not an artificial sweetener fan either. Going to try this; thanks! item not reviewed by moderator and published
try truvia instead? I have had great success with a black bean brownie using erythritol/stevia blends. item not reviewed by moderator and published
splenda does tend to be crumbly, if you add a bit more peanut butter to splenda ratio that would help. item not reviewed by moderator and published
use a bit less splenda and a bit more peanut butter. I bake with Splenda a lot and always cut back on amount. item not reviewed by moderator and published

Not what you're looking for? Try:

Peanut Butter Cookies

Recipe courtesy of Nancy Fuller