CLASSIC PEANUT BUTTER COOKIES
These classic peanut butter cookies are crisp, delicious, and perfect to serve with a big glass of milk.
Provided by Splenda
Categories Splenda® Brown Sugar Blend, Splenda® Sugar Blend
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a bowl, combine flour, baking soda, and salt.
- In a mixing bowl, beat Splenda Sugar Blend, Splenda Brown Sugar Blend, peanut butter, vegetable oil spread, and vanilla extract until creamy. Beat in egg whites.
- Gradually beat in flour mixture.
- Drop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with fork to make a crisscross pattern.
- Bake for 8-10 minutes or until edges are set but centers are still soft. Cool slightly, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 100 calories
CHOCOLATE PEANUT BUTTER TRIANGLES
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
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
PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES
This is adapted from a King Arthur Flour recipe. After not having any cookies for awhile because I was avoiding flour for the South Beach Diet...I thought I was in heaven with these! Peanut Butter, Oatmeal AND chocolate chips...YUMMY! My husband took most of them to work and his co-workers devoured them in 10 minutes...and they all wanted the recipe. It's very important to follow the baking instructions and not to overbake them or they'll be hard and not so good. The original recipe calls for 2 cups of chocolate chips...I only used one and had a hard time keeping them together...so I think 1/2-3/4 cup should be better. If you choose to use regular brown sugar double it because you use half the amount of Splenda Brown Sugar because it's twice as sweet. ENJOY!
Provided by Engrossed
Categories Drop Cookies
Time 28m
Yield 38 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Lightly grease 2 baking sheets or line with parchment paper.
- Cream the peanut butter, butter, sugar, vanilla, salt and baking soda in a medium bowl.
- Beat in the eggs, scraping the bowl once they're incorporated, then ground oats, old fashioned rolled oats and chocolate chips.
- Drop the dough by tablespoonfuls onto the prepared baking sheets. (They don't spread much.).
- Bake the cookies, reversing the pans midway through (top to bottom, bottom to top), until they're barely set and just beginning to brown around the edges, 11-13 minutes.
- Remove the cookies from the oven and let them cool completely on the pans.
OLD FASHIONED PEANUT BUTTER CHOCOLATE CHIP COOKIES
This is a Splenda recipe and one of my favorite low-calorie cookies. They are very tasty. The only change I made, was added walnuts. each cookie 108 calories.
Provided by Vseward Chef-V
Categories Drop Cookies
Time 20m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- PREHEAT oven to 375°F.
- COMBINE flour and baking soda in small bowl. Set aside.
- BEAT butter, peanut butter, SPLENDA Sugar Blend for Baking, SPLENDA Brown Sugar Blend and vanilla extract in large bowl until creamy.
- Beat in egg. Gradually beat in flour mixture. Stir in morsels and walnuts.
- DROP dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in SPLENDA Sugar Blend for Baking.
- BAKE for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes. Remove to wire racks to cool completely.
Nutrition Facts : Calories 106.5, Fat 8.1, SaturatedFat 3.8, Cholesterol 18.7, Sodium 98.8, Carbohydrate 7.5, Fiber 0.4, Sugar 2.9, Protein 1.6
OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES WITH SPLENDA
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
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.
PEANUT BUTTER CHOCOLATE COOKIES (SPLENDA)
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
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
CHOCOLATE PEANUT BUTTER OATMEAL COOKIES SWEETENED WITH SPLENDA®
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
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
DIABETIC PEANUT BUTTER CHOCOLATE COOKIES
Make and share this Diabetic Peanut Butter Chocolate Cookies recipe from Food.com.
Provided by Alliebaba
Categories Dessert
Time 25m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F
- Place butter, splenda, brown sugar and vanilla in a medium mixing bowl.
- Mix on medium speed until well blended.
- Add eggs, one at a time, mixing well after each addition.
- Add flour, baking soda and salt. Mix well.
- Add peanut butter and chocolate. Mix until blended.
- Roll cookie dough into 48 balls (1 tbsp dough per ball). Place balls on an ungreased cookie sheet.
- Dip a fork in water and press a criss-cross pattern into the top of each cookie.
- Bake for 10 - 15 minutes.
Nutrition Facts : Calories 107.5, Fat 7.5, SaturatedFat 3.4, Cholesterol 19, Sodium 92.6, Carbohydrate 8.5, Fiber 0.7, Sugar 1.7, Protein 2.6
PAULA DEEN MAGICAL PEANUT BUTTER COOKIE WITH SPLENDA
SUPER Simple Splenda Cookie
Categories Desserts Sugar Free Sugar Free Desserts Dessert Desserts Dessert
Yield 18
Number Of Ingredients 8
Steps:
- Makes about 18 cookies.
Nutrition Facts : Nutritional Info Servings Per Recipe 18 Amount Per Serving Calories
4-INGREDIENT PEANUT BUTTER COOKIES
Steps:
- Preheat oven to 350°F. In a large bowl, add peanut butter, Splenda sweetener, egg, and vanilla extract. Stir until combined.
- Chill mixture for at least 10 minutes.
- Portion mixture into 1 tablespoon balls and place on an ungreased sheet pan. Press lightly with the tines of a fork to create a crosshatch pattern and flatten each cookie slightly.
- Bake for 8 minutes. Let cool on sheet pan at least 5 minutes before transferring to a wire rack to finish cooling.
Nutrition Facts : Calories 90 calories
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