Peanut Butter Cookie

2  cups		of PB2
1/2  cup		of Water
1		Egglands Best Large Egg
1  teaspoon		Vanilla extract
1		of Splenda

Tip: Click on the ingredient links to learn the nutritional information for all the Peanut Butter Cookie ingredients. The serving size for any ingredient in Peanut Butter Cookie may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat the oven to 350 degrees F and place racks in the upper and lower third of the oven.

In a medium bowl, mix the peanut butter, sugar, egg and vanilla until well combined. Spoon 1 tablespoon of mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.

Bake until golden around edges, about 10 minutes, switching the position of the pans halfway thorough baking. Transfer to racks to cool. Repeat with the remaining dough.

What Makes This Recipe Really Sing: Without the flour getting in the way, you really get that true peanut butter flavor.