detail bb Peanut Butter Cookies 3

Peanut Butter Cookies Recipe with Truvía® Baking Blend

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These classic peanut butter cookies are tender, fulfilling and simple to make. Made with Truvía® Baking Blend, these cookies have 20% fewer calories* and 70% less sugar* than the full-sugar version. Makes 212 dozen cookies.

  • Serving Size: 2 cookies (27g)
120 Calories

Nutrition Per Serving

Calories 120
Total Fat 7g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 10mg
Sodium 115mg
Total Carbohydrate 13g
Dietary Fiber 1g
Sugars 3g
Erythritol 3g
Protein 3g
Vitamin A 0% DV
Vitamin C 0% DV
Calcium 0% DV
Iron 4% DV

Ingredients

  • 34 cup Truvía® Baking Blend

  • 1 cup peanut butter

  • 3 Tbsp shortening

  • 3 Tbsp + 2 tsp unsalted butter

  • 1 egg

  • 12 tsp vanilla extract

  • 2 cups all-purpose flour, sifted

  • 34 tsp baking soda

  • 12 tsp salt

Directions

  1. Preheat oven to 375° F.

  2. Combine Truvía® Baking Blend, peanut butter, shortening, butter, egg and vanilla in a large bowl and mix on low speed until combined.

  3. In a second smaller bowl, whisk together flour, baking soda, and salt. Add slowly to the larger bowl and mix until combined.

  4. Shape dough into 114 inch balls, flattening slightly on the top and bottom.

  5. Place cookies 3 inches apart on a parchment-lined or ungreased cookie sheet.

  6. Using a fork, press a crisscross pattern in each cookie.

  7. Bake 12–14 minutes or until lightly browned.

  8. Allow to rest 5 minutes on pan, then place cookies on a wire rack to cool completely.

**These cookies have 120 calories and 3 grams of sugar per serving as compared to 150 calories and 11 grams of sugar per serving in the full-sugar version.

Peanut Butter Cookies is rated 3.4792 out of 5 by 48.
Rated 1 out of 5 by from Sounded delicous BUT.... I love peanut butter, so I was excited to bake these. Followed the instructions, but was unhappy with results! The dough was not the normal consistency but since it was my first time using Truvia I thought maybe during baking it would improve. Well, unfortunately, the baked cookies were AWFUL!! The texture was dry, and the taste was not appealing! Nobody would eat them! I even set them out for my squirrels and even they just nibbled on them and then left them on the railing. Total waste of time and money, will NOT be making these ever again!!
Date published: 2014-11-19
Rated 5 out of 5 by from Great alternative to regular cookies I'm really glad I found this recipe. These come out awesome and my husband and I eat them in 2 days or less. Instead of shortening I use apple sauce and instead of flour I used ground up oatmeal. Instead of one egg I used one egg white. Perfect cookies. I make them almost once a week! It's unfortunate many people had bad results with this recipe. If you make the substitutions I did, it may change the outcome. I never use shortening so I don't really know.
Date published: 2015-06-26
Rated 1 out of 5 by from Dry Batter I made these for my husband tonight. I followed the recipe exact. The batter was dry and crumbled. I was able to form balls but when you go to mash the balls with a fork they crumble to pieces. I ended up having to put them back in the bowl and add a couple table spoons of milk to make the batter workable. The batter is heavy cooked and the taste is not sweet. I do not recommend these cookies to anyone. They are not what you would imagine a cookie to be.
Date published: 2013-11-21
Rated 4 out of 5 by from soft baked I followef the directions, but noticed the butter was not mixing in well. I melted the butter then followed the rest of the instructions. I noticed the batter was a bit crumbly, but workable. I added 1 oz of vanilla pudding mix and about 3 tbsp of my lactose free milk, baked for 12 min. They were slightly overdone, but I did the next batch for 10 min then checked them. They were perfect. Enough flavor, soft, moist and did not crumble.
Date published: 2014-01-16
Rated 2 out of 5 by from Need to work out the kinks I read the reviews and tried to work out some of the problems (dough too dry, melt the butter first, etc.) and still had problems. I even called my grandmother to get some advice from her but to no avail. Dough was a little easier to work with then most had reported (I not only melted the butter but added a little extra) but the cookies were still crumbly and just did not taste right. Not bad, just not right.
Date published: 2015-04-09
  • 2016-05-30T10:12CST
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