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by **HappyMoe** » Thu Jan 12, 2006 2:14 am

Has anyone tried these using the Peter Pan No sugar added peanut butter? I'm going to try it, I think and surprise the heck out of my family

by **pb&j** » Wed Feb 01, 2006 6:12 pm

Peanut Butter and Jelly Cookies, P2 per Cookbook** (different from the other PB&J cookie recipe posted elsewhere)

Recipe from The South Beach Diet Quick & Easy Cookbook.

12 servings (2 cookies per serving = daily nut allowance)
Prep time: 15 minutes
Start to finish: 14minutes

Ingredients
3/4 cup granular sugar substitute
1 large egg
1 teaspoon vanilla extract
1 cup natural peanut butter
1 teaspoon baking soda
1/4 cup sugar-free jam, any flavor

Instructions
Heat oven to 350Â°F. Line a baking sheet with parchment paper.
Mix sugar substitute, egg, and vanilla together with an electric mixer on low for 3 minutes. Add peanut butter and baking soda. Mix on medium until dough comes together, about 30 seconds.
Form dough into 24 (2-teaspoon) balls and place on baking sheet 1 inch apart. Gently press your thumb into the center of each to make an indentation. Fill each indentation with 1/2 teaspoon jam.
Bake until lightly browned on the bottom, 12 to 14 minutes. Transfer to a wire rack to cool completely.

** Although the new cookbook says P2, SF jam is allowed on p1, so I'm going to investigate to see whether these cookies are in fact allowed on p1. Will report back - going straight to the top - Dr. A & the official site.

by **futballuvr73** » Wed Feb 01, 2006 9:55 pm

How did I know you'd post a PB&J recipe?
Did they update the foods list for P1 to allow SF jam? If so, I'm peeved! Just started P2 today!

by **pb&j** » Wed Feb 01, 2006 10:11 pm

futballuvr73 wrote:How did I know you'd post a PB&J recipe?
Did they update the foods list for P1 to allow SF jam? If so, I'm peeved! Just started P2 today!

LOL, so true - I do love PB&J.

SF jam or jelly is allowed on P1 - it's hidden under the "75 calories sweet treat allowance" (I only found out after I started p2):

SWEET TREATS (Limit to 75 calories per day)

Sweet treats are items that contain sugar alcohols, such as:
Candies, hard, sugar-free
Chocolate powder, no-added-sugar
Cocoa powder, baking type
Fudgsicles, no sugar added
Gelatin, sugar-free
Gum, sugar-free
Jams and jellies, sugar-free Popsicles, sugar-free
Syrups, sugar-free
Some Sugar Free Products may be made with sugar alcohols (isomalt, lactitol, mannitol, sorbitol or xylitol) and are permitted on the SBD. They may have associated side effects of GI distress (abdominal pain, diarrhea & gas) if consumed in excessive amounts.

by **futballuvr73** » Wed Feb 01, 2006 10:17 pm

by **futballuvr73** » Fri Feb 03, 2006 8:07 pm

Okay. I decided to make these finally!
I got the dough made with one tiny change- I used 1/3 C egg whites instead of one whole egg. Thought I'd try to cut SOME of the fat!

Then I used my Pampered Chef Small Scoop and bake them in my silicone mini muffin pan. They were a perfect fit, it made 24 exactly. So I put them in the pan and realized I have only "All-Fruit" Jam, not Sugar Free. I decided to top each cookie with 3 of the new Hershey's Sugar-Free Chocolate Chunks (about 1 1/2 TBSP for all 24 cookies). A non-dieting friend declared the just-baked cookies "out-of-this-world" good! I personally have not had one yet (see My Journal for 3 pound gain!), but can bet my skeptical hubby will be delighted as will my sugar-seeking 6 year old.
Thanks for the recipe pb&j!!!!

by **futballuvr73** » Sat Feb 11, 2006 4:22 pm

Okay, so the family wasn't fond of the cookies. Unfortunately that left them all for me! I devised a plan...
I have shared them with friends after sitting at work one afternoon eating 4, yes I said 4, cookies. Last night I tried something else. I had crumbled them onto a bowl of chocolate fudge pudding and it was good. But last night I tried it on BANANA pudding. OMG! It really tasted just like a peanut butter banana like we ate as kids! So what I'm saying is-
You all must try this!

by **leeta** » Wed Feb 15, 2006 6:47 am

AHH.. I've been making these pb cookies for the last three days, and frankly I've been obsessed with them. I make them without any sugar substitutes, just egg, natural pb and ricotta cheese. They're so GOOD.. esp when you freeze them, they come out chewy!

The problem is, today I totally screwed myself up by eating the whole batch! Even though I didn't technically eat "illegal" food, will this affect my weight? To somewhat counteract this, I didn't have a real dinner per se.. I think I'll have to make it up tomorrow.. :evil:

by **Statlady** » Tue Mar 14, 2006 10:29 pm

I made some of these cookies last week and I LOVE them! Only one problem . . . . They give me the runs (and pretty bad abdominal cramping along with it) like you wouldn't believe. Even if I only eat one of them (made a batch of 13). My husband had the same problem. Is it just too much splenda in one sitting do you think? Has anyone else experienced this? I'm sad because I think the cookies are so yummy.

by **recipelover** » Wed Sep 13, 2006 12:32 pm

I am "bumping" this up for newbies to South Beach. If you have not tried them, you may want to read through these pages about the Phase 1 Peanut Butter cookies. They were a great afternoon treat with a glass of milk or cup of coffee. We kept them frozen.

I just had them again at a friend's house and she put chocolate chips in them which makes them Phase 2. They were so good. The texture of her cookies were better than what I made, but it is because she used different peanut butter. I always used Smucker's Natural, but now that there are other SB friendly ones in the stores, I may try a new brand. Hers weren't as crumbly as what mine ended up.

However, any way you make them--they are good right from the freezer. No thawing is needed.

by **krajfam** » Thu Sep 14, 2006 12:48 pm

I bet they would be awesome frozen, but I was thinking of dipping them in melted chocolate chips and freezing them. Although this poses a problem because I don't think I could stop eating them.

by **recipelover** » Thu Sep 14, 2006 3:33 pm

One way to help: freeze them in individual servings in snack bags. Then you just take out that one serving size bag; close the freezer for a new day.

by **Tsubaki** » Sun Oct 15, 2006 9:49 pm

sorry for ask this but...

wath is splenda?

I know is the name of sugar (company)..or something like that...
but in my country I can0t find it... I only know artificial sugar..like nutrasweet... or names like that... is sugar sustitute..and it's a tablet.. so I can use the same size that apears in the recipe T_T what can I do?

by **VodkaMaster's Cream** » Tue Oct 24, 2006 1:15 pm

Guys, I tired the peanut butter cookies and they didn't taste so great, am I doing something wrong?

I used 1 egg, some peanut butter, and 2 pks of splenda.

by **pb&j** » Tue Oct 24, 2006 1:42 pm

VodkaMaster's Cream wrote:Guys, I tired the peanut butter cookies and they didn't taste so great, am I doing something wrong?

I used 1 egg, some peanut butter, and 2 pks of splenda.

um, how much PB did you use? if you are not using ricotta, then the amount of splenda should approximate the amount of PB, or be close to it.

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