I've made this many many times and the croissant isn't soggy, but you have to make sure the croissant is crispy when you take it out of the oven. I usually buy already made croissant from the bakery inside the groceries store at Albertsons where I'm from. I try to find a batch that is light in color and isn't over cooked so that when I put it in the oven, it gets crisp and a tad darker. I've also used croissants from the local donut shops and it turns out really good too but those croissant have a lot of fat and grease in it. I've found that Albertson's croissant is less greasy, I know more grease and fat always tastes better but I'm trying to eat healthy.

Sometimes I'll add some avocados in the sandwich if I'm in the mood.

I just read your post again. For the sugar substitute, you can also use the juice extract of this fruit that has natural sweetener, I don't remember what it's call, I'll have to look it up. For the peanut butter, used the natural one, I used the Skippy Brand and that doesn't raise my sugar as much.

I am diabetic and someone gave me this recipe:

1 cup peanut butter
1/2 cup sugar substitute
1/2 tsp salt if using unsalted peanut butter, or to taste
1 egg, beaten
3 oz bittersweet chocolate chips, optional

You can also add in a little Vanilla extract. Be sure to make the cookies small and let them completely dry before you touch it because it will crumble. I believe most people also use a fork to make crisscross markings on the cookies to help with the crumble too.

I was just wonder, if I take out the flour, will it still taste like a cookie? I've never put peanut butter in an oven to bake before, is the egg keeping it together?

I had someone tell me to soak in milk, is there a difference with milk or water?