Peanut Butter Cookie Bites Recipe -
Peanut Butter Cookie Bites Recipe
  • READY IN 29 mins

Peanut Butter Cookie Bites

Recipe by  

"Made with Splenda® and a touch of honey, these peanut butter cookies are packed with flavor, but not with sugar."

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Original recipe makes 2 dozen Change Servings
  • PREP

    20 mins
  • COOK

    9 mins

    29 mins


  1. Preheat oven to 350 degrees F.
  2. Beat margarine and peanut butter in a large mixing bowl with an electric mixer until creamy, approximately 1 minute.
  3. Add egg substitute, honey and vanilla. Beat on high speed for approximately 1 1/2 minutes.
  4. Add SPLENDA® Granulated Sweetener and beat on medium speed until well blended, approximately 30 seconds.
  5. Combine flour, baking soda and salt in a small mixing bowl. Slowly add flour mixture to peanut butter mixture, beating on low speed until well-blended, about 1 1/2 minutes. Mixture may be crumbly.
  6. Roll level tablespoons of dough into balls and drop onto a lightly oiled or parchment lined sheet pan, two inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7-9 minutes or until light brown around the edges. Cool on wire rack.
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  • Note
  • Serving Size: 1 prepared cookie bite

Reviews More Reviews

Most Helpful Positive Review
Nov 12, 2004

My husband and I are diabetic. Welcome back real cookies! The taste is excellent. No aftertaste. I have used Splenda when cooking acorn squash, with wonderful results. These cookies are an answer to a prayer. Thank you Splenda!

Most Helpful Critical Review
Aug 17, 2006

I made these for my diabetic mother in law. The dough was very crumbly and I had trouble getting them to stick together. They tasted okay, but were so very dry. You would need about a gallon of milk to wash down one cookie. But the were sugar free so that's a plus.


31 Ratings

Jun 07, 2008

These cookies taste really good. I baked them for the folks at church. to combat the dry issues I read about, I put a bowl of water in the oven and only baked them for 6 1/2 minutes max. My son liked those baked with the water best. I also sprayed my fork with pam and had no problems pressing the balls down and getting the criss-cross pattern that we all love.

Feb 01, 2007

I figured out the answer to getting the criss-cross pattern: I used a cookie scoop and let them cook 4 minutes as balls. Then I took them out of the oven and was able to make the criss-cross pattern in the softened cookie. I then baked them 7 minutes more. I also used a baking stone. These cookies are great!! I will make them again.

Sep 19, 2006

My aunt makes these all the time and they are wonderful!

Dec 21, 2004

Just made these yesterday and wow, did they ever disappear quickly! My three-year-old, who is the pickiest eater ever, just loved them! The mixture is on the crumbly side, and pressing the fork into them without having them crumble everywhere can be challenging, but I pressed the sides while pressing with the fork and they took an oblong shape... but tasted fabulous!! And I hate diet stuff!!!

Feb 26, 2006

My boyfriend is a type 1 diabetic and he LOVES these cookies. I love them too. They have become a staple in my cookie jar for sure!!! They are really incredible, I hear it from everyone who tries them.

Dec 13, 2004

I made these for my dad who is a recent diabetic and he loved them! They tasted just like real peanut butter cookies to me.


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  • Calories
  • 119 kcal
  • 6%
  • Carbohydrates
  • 10.5 g
  • 3%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 7.4 g
  • 11%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 151 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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