Peanut Butter Cookies 1 cup peanut butter (I like extra-crunchy) 1 cup Splenda (although I use only 3/4 cup because the Splenda's very sweet in this recipe) 1 egg 1 tsp. vanilla extract 1/4 cup sesame seeds, toasted (optional, but darn good) Mix all the ingredients together and form into balls on a cookie sheet. Dip a fork into Splenda and make a criss-cross pattern on each ball to flatten. Bake at 350 until puffed for soft, chewy cookies, or until slightly browned for crisp cookies. (and yes, the cookie does stay together with only 1 egg and nothing else)