Peanut Butter Chocolate Cookies Splenda Food

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CHOCOLATE PEANUT BUTTER TRIANGLES



Chocolate Peanut Butter Triangles image

These peanut butter bar cookies are packed with chocolate chunks.

Provided by Splenda

Categories     Splenda® Brown Sugar Blend, Splenda® Sugar Blend

Time 30m

Number Of Ingredients 9

¾ cup creamy or chunky peanut butter
½ cup light butter, softened
⅓ cup (packed) Splenda® Brown Sugar Blend
¼ cup Splenda® Sugar Blend
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
1 (11.5-ounce) package semisweet chocolate chunks

Steps:

  • Preheat oven to 350°F.
  • In a bowl using an electric mixer, combine peanut butter, butter, Splenda Brown Sugar Blend, and Splenda Sugar Blend. Beat on medium speed until creamy. Beat in egg and vanilla extract.
  • Add flour and baking soda and mix on low speed to combine. Mix in chocolate chunks.
  • Press into an ungreased 13" x 9" baking pan.
  • Bake for 18-20 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars, then slice each bar in half diagonally.

Nutrition Facts : Calories 110 calories

SPLENDA BLEND -- CHOCOLATE CHIP COOKIES



Splenda Blend -- Chocolate Chip Cookies image

Delicious chocolate chip cookies, using the new Splenda Blend for baking. The recipe comes from Splenda.com.

Provided by Barb G.

Categories     Drop Cookies

Time 26m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 9

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
1/2 cup Splenda granular
1/2 cup firmly packed Splenda brown sugar blend or 1/4 cup light brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12 ounce) package semisweet chocolate morsels

Steps:

  • Preheat oven to 375°F.
  • Combine flour, baking soda, and salt in a small bowl, set aside.
  • Beat butter, Splenda sugar blend, brown sugar, and vanilla at medium speed with an electric mixer until blended; add eggs, one at a time, mixing well after each addition; scrape sides of bowl; Gradually add flour mixture, beating until blended, stir in chocolate chips.
  • Spoon rounded tablespoons of cookie dough onto ungreased cookie sheets; Bake cookies 9 to 11 minutes or until lightly browned, remove from oven and cool on a wire rack.

Nutrition Facts : Calories 136.9, Fat 7.9, SaturatedFat 4.8, Cholesterol 24.2, Sodium 149.2, Carbohydrate 14.8, Fiber 0.8, Sugar 6.3, Protein 1.6

PEANUT BUTTER CHOCOLATE COOKIES (SPLENDA)



Peanut Butter Chocolate Cookies (SPLENDA) image

Make and share this Peanut Butter Chocolate Cookies (SPLENDA) recipe from Food.com.

Provided by Barb G.

Categories     Dessert

Time 55m

Yield 48 cookies

Number Of Ingredients 10

1 cup unsalted butter
1 1/3 cups Splenda sugar substitute
2/3 cup brown sugar
1 teaspoon vanilla
2 eggs
3 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup creamy peanut butter
2 ounces unsweetened chocolate, finely chopped

Steps:

  • Preheat oven to 350 degrees.
  • Place butter, SPLENDA,brown sugar, and vanilla in a mixing bowl.
  • Mix with electric mixer until the mixture is light and creamy, 1 to 1 1/2 minutes.
  • Add eggs one at a time, mixing well after addition.
  • Add flour, baking soda and salt.
  • Mix well.
  • Add peanut butter and stir until well mixed.
  • Add chocolate and mix briefly.
  • Roll cookie dough into 48 balls using approx.1 Tablespoon dough per ball.
  • Place balls on a ungreased cookie sheet.
  • Dip a fork into water and press a crisscross pattern into the top of each cookie.
  • Bake in preheated oven for 10 to 15 minutes.

Nutrition Facts : Calories 114.7, Fat 7.5, SaturatedFat 3.4, Cholesterol 19, Sodium 141.8, Carbohydrate 10.4, Fiber 0.7, Sugar 3.5, Protein 2.6

PEANUT BUTTER NO-BAKE ENERGY COOKIES



Peanut Butter No-Bake Energy Cookies image

This is a chocolatey peanut butter cookie with a hint of banana. I like to use flavored peanut butter to give it some flare. I have used chocolate-peanut butter. You can also use a cinnamon raisin peanut butter or a white chocoalate-macademia PB. They are made by Peanut Butter & Company, and it can be found in the PB aisle at most grocery stores. Usually on the top shelf.

Provided by David04

Categories     Drop Cookies

Time 12m

Yield 1 cookie, 30 serving(s)

Number Of Ingredients 7

2 bananas, mashed
2/3 cup skim milk
1 1/2 cups Splenda sugar substitute
1/4 cup unsweetened cocoa
1/2 teaspoon vanilla extract
2/3 cup chunky peanut butter, I like to use flavored peanut butter
3 cups oatmeal

Steps:

  • Combine the banana, milk, Splenda and cocoa in a sauce pan over medium heat, bring to a boil. Stir constantly for 1 minute. Add vanilla, then peanut butter and then oatmeal.
  • Remove from heat & mix well. Before the mixture has time to harden, quickly drop onto was paper using a dinner spoon.
  • Allow to cool at room temperature, enjoy.

Nutrition Facts : Calories 76, Fat 3.5, SaturatedFat 0.6, Cholesterol 0.1, Sodium 31.7, Carbohydrate 9.2, Fiber 1.7, Sugar 1.6, Protein 3.1

SOFT SPLENDA CHOCOLATE CHIP COOKIES



Soft Splenda Chocolate Chip Cookies image

I've adapted this over time from multiple recipes. I wouldn't say these cookies are exactly good for you, but at least they don't have quite as much sugar in them as usual. I'm a sucker for a buttery taste, so I make them with butter and butter flavored shortening. But, they turn out pretty well with margarine instead. Also, depending on the climate I'm in, I don't always wind up using quite all of the flour, and cooking times vary. Any kind of chocolate chip will do for the recipe, I just happen to prefer the Kissables. Sometimes I swap out some of the chocolate for nuts.

Provided by joanna.l.wilson

Categories     Dessert

Time 22m

Yield 28 cookies

Number Of Ingredients 11

1/2 cup butter, softened
1/2 cup shortening, butter flavored
1 tablespoon vanilla extract
1/2 cup Splenda sugar substitute
1/4 cup Splenda brown sugar blend, and
2 tablespoons Splenda brown sugar blend, packed
1 (1 ounce) package sugar-free instant white chocolate pudding mix
2 large eggs
2 1/4 cups flour
1 teaspoon baking soda
1 (10 1/2 ounce) package Hershey kissables (roughly 1 1/3 c.)

Steps:

  • Preheat oven to 350 degrees.
  • Beat butter, shortening, and vanilla.
  • Beat in sugar, brown sugar, and pudding mix.
  • Beat in eggs.
  • Gradually mix in flour and baking soda.
  • Fold in cocolate chips/nuts.
  • Mold dough into 36 balls (roughly the size of ping pong balls).
  • Place on ungreased cookie sheets.
  • Bake 12 minutes if you would like a soft cookie, longer if you prefer crispy cookies.

Nutrition Facts : Calories 118.1, Fat 7.4, SaturatedFat 3.1, Cholesterol 22, Sodium 79.5, Carbohydrate 11.2, Fiber 0.3, Sugar 2.1, Protein 1.5

CHOCOLATE PEANUT BUTTER OATMEAL COOKIES SWEETENED WITH SPLENDA®



Chocolate Peanut Butter Oatmeal Cookies Sweetened with SPLENDA® image

No white sugar? No problem. These chocolate-peanut butter oatmeal cookies are sweetened with brown sugar and no-calorie sweetener.

Provided by My Food and Family

Categories     Dairy

Time 26m

Yield Makes about 2-1/2 dozen cookies or 30 servings, 1 cookie each.

Number Of Ingredients 12

1 cup flour
1 cup old-fashioned or quick-cooking oats
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) margarine, softened
1/2 cup creamy peanut butter
1/2 cup firmly packed brown sugar
1/2 cup granular no-calorie sweetener
1 egg
1-1/2 tsp. vanilla
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), coarsely chopped

Steps:

  • Preheat oven to 375°F. Combine flour, oats, baking soda, baking powder and salt; set aside. Beat margarine, peanut butter, brown sugar and granulated sweetener in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing after each addition until well blended. Stir in chopped chocolate.
  • Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets; flatten slightly.
  • Bake 10 to 11 min. or until lightly browned. Cool on baking sheet 1 min.; remove to wire racks. Cool completely.

Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES WITH SPLENDA



Oatmeal Peanut Butter Chocolate Chip Cookies With Splenda image

Make and share this Oatmeal Peanut Butter Chocolate Chip Cookies With Splenda recipe from Food.com.

Provided by bingling

Categories     Dessert

Time 25m

Yield 84 cookies, 84 serving(s)

Number Of Ingredients 9

1/2 cup butter or 1/2 cup margarine, softened
18 ounces peanut butter
3/4 cup Splenda Sugar Blend for Baking
1/4 cup Splenda brown sugar blend
4 large eggs
1 teaspoon vanilla
6 cups quick-cooking oatmeal
2 1/2 teaspoons baking soda
1 1/2 cups chocolate chips

Steps:

  • 1. Cream butter and peanut butter.
  • 2. Slowly add sugar substitutes.
  • 3. Mix in eggs and vanilla.
  • 4. In a separate bowl, combine oats and baking soda. Stir into peanut butter mixture.
  • 5. Add chocolate chips.
  • 6. Drop by tablespoon on baking sheet.
  • 7. Bake for 9-10 min at 350.
  • 8. Cook on baking sheet for 5 minutes. Remove to cooling rack.

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