Prep 10 mins
Cook 10 mins
This is a great cookie recipe that is fast and easy and best of all ... diabetic friendly!
- 1 cup smooth peanut butter or 1 cup crunchy peanut butter
- 1 cup Splenda sugar substitute
- 1 egg
- 1 (3 1/3 ounce) package sugar-free Reese's miniature peanut butter cups
- Pre-heat oven to 350*.
- Place all peanut butter, Splenda and egg in a mixing bowl.
- Mix well.
- Scoop out by spoon fulls and form 10 1/2 inch balls.
- Place on cookie sheet and bake for 8-10 minutes.
- Unwrap Peanut Butter Cups while cookies are baking.
- While warm place Sugar Free Reece's Peanut Butter Cups Miniatures on top.
I have made this basic cookie recipe many times, so I knew what to expect from the dough itself. I rolled it into 24 balls, and placed them into a well greased mini muffin tin. I baked them exactly 8 minutes. I unwrapped the miniature recees, and cut them in half. I had 22 halves, so next time I'll count the sugar free minis and make the number of balls to make them even. I immediately pressed them, cut side down, into the cookies and let them cool completely before removing from the tin. My diabetic mother was THRILLED to have her own cookies to munch through the holidays. Thanks so much for posting!
When I made this recipe they did turn out nice and creamy & easy to form into ball, but I use regular creamy peanut butter. But I did find that I made more than just 10 cookies like the recipe said, I made about 20 1/2 inch cookies. I needed to have more peanut butter cups on hand.
I'm not sure what I did wrong, but these came out SUPER dry and crumbly :( I was very much looking forward to a yummy peanut butter cookie but something definitely went awry! I did use Smucker's Natural Creamy Peanut Butter, so that might be where the problem lies. I might give it another try with a different PB once I get the mess in my kitchen cleaned up :)