Preheat oven to 350*F
1 cup peanut butter
1-1/3 cup Splenda
1 tsp vanilla
Form walnut-sized balls and place on cookie sheet.
Dip the tines of a fork in Splenda and press the cookies down (gently) in a cross-hatch pattern.
Bake for 12 minutes.
- They seemed a little dry to me, so I made a batch with 4 oz softened cream cheese.
- Bake for 15 minutes instead of 12.
- The yield went from 18 cookies to 27, so the carb count did not change.