Sugar-Free Peanut Butter & Jelly Cookie recipe

One weekend, I experimented with 3 different sugar-free peanut butter cookie recipes and baked a dozen of each and held a taste test to find the best-tasting one. The judges were my daughter, Ariane and her best friend, Natalie. The recipe below is their favorite. It's an cross of Paula Deen's sugar-free Magical Peanut Butter Cookies and a couple of sugar-free PB & J cookie recipes I found online.
We compared regular "Jif", & "Simply Jif" peanut butter in the original batches. The difference was minimal, and the fat and calories less with the "Simply Jiff". Then, I also lowered the sodium by using "Crazy Richards" natural peanut butter and cooked another batch for yet another test. In that taste-test, Natalie couldn't tell the difference between the lower sodium version and the "Simply Jif" batch. My daughter, actually preferred the "Crazy Richards" batch.
I used Smuckers sugar-free jelly to make the PB & J version. There are several good sugar-free jellies and jams on the market. I found all of the ones I used at my regular supermarket.
NOTE: "Crazy Richards" peanut butter is a natural peanut butter, which means when you open it, you will find the oil separated from the peanut butter. Simply stir the oil into the peanut butter with a butter knife until totally incorporated and smooth. This only takes a minute or two. It is the same fat and carbs as "Simply Jif", but lower sodium. If sodium is not a issue with you, feel free to use the "Simply Jif" peanut butter.

I've also included the instructions for Paula's basic recipe for the PB cookie purists.

Sugar Free PB & J Cookies

Ingredients
1 cup Crazy Richards peanut butter, creamy or crunchy
1 1/3 cups Splenda
1 egg
1 teaspoon vanilla extract
Smuckers Sugar-Free Jam, Jelly, or Preserves of your choice. I used the Sugar-Free Blackberry Jam.

Directions
Preheat the oven to 350 degrees F.
Grease a large baking sheet.
In a mixing bowl, combine the peanut butter, 1 cup Splenda, the egg and vanilla, and stir well with a spoon. Using a teaspoon measuring spoon, scoop out a spoonful of dough and form into a ball. Place on baking sheet about 1 inch apart.* Using the back of a 1/4 teaspoon measuring spoon, press into the center of each ball to make a well. Fill the well with 1/4 of a teaspoon of the sugar-free jam. Bake 12-14 minutes, then cool. Makes about 24 cookies. Serving size is 2 cookies.

*If you wish to make Paula's original recipe instead, at this point, instead of adding the jelly, take a fork, dipped in Splenda to prevent sticking, and press a crisscross design on each cookie. Then bake for 12 minutes. Remove from the oven and sprinkle the cookies with some of the remaining Splenda. Cool slightly before removing from pan.