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
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
PEANUT BUTTER COOKIES
Steps:
- Preheat oven to 350°F. Line a baking sheet with parchment.
- In a bowl using an electric mixer, beat peanut butter and margarine until creamy.
- Add egg substitute, honey, and vanilla extract; beat on high speed for 2 minutes. Add Splenda Sweetener and mix until well blended.
- Add flour, baking soda, and salt; mix on low speed until well blended. Mixture may be crumbly.
- Scoop tablespoons of dough and shape into balls. Place on prepared pan about 2" apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie.
- Bake for 7-9 minutes or until light brown around the edges. Cool slightly, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 120 calories
PEANUT BUTTER COOKIES IV
Very delicious cookies. Easy to make. These will stay soft in an air-tight container. For special occasions, press five peanut halves into the top.
Provided by Linda White
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, and salt; set aside.
- In a medium bowl, cream together butter, peanut butter, 1/2 cup white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla. Gradually blend in the sifted ingredients. Shape dough into 1 inch balls. Roll in remaining sugar. Place 2 inches apart on ungreased cookie sheets. Criss-cross with fork tines.
- Bake at for 10 to 12 minutes in the preheated oven. Cool slightly, and remove from pan.
Nutrition Facts : Calories 142.1 calories, Carbohydrate 18.9 g, Cholesterol 17.9 mg, Fat 6.8 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 3.1 g, Sodium 119.8 mg, Sugar 13.3 g
LOWEST CALORIE PEANUT BUTTER COOKIES EVER!!!
I didn't have splenda right now so i used sugar but if you use splenda you can get even more calories knocked off this recipe!
Provided by NicoleRenee
Categories Dessert
Time 15m
Yield 12 cookies, 12 serving(s)
Number Of Ingredients 3
Steps:
- Mix all in a bowl.
- Spoon onto cookie sheet.
- Use fork to press down.
- Bake at 350 for 10 min, keep an eye on them should be moist with slightly brown edges. Keep cooking as long as you want.
- Enjoy!
BUTTER COOKIES MADE WITH SPLENDA RECIPE - (3.4/5)
Provided by á-1822
Number Of Ingredients 5
Steps:
- Beat butter and splenda at medium speed with an electric mixer until fluffy. Add egg and vanilla, beating well. Add flour, beating just until mixture is blended Divide dough into 3 portion on wax paper into a 12-inch log. Cover and chill 8 hour Cut each log into 1/2-inch thick slices; place on lightly greased baking sheets. Bake at 350 degrees for 10 minutes or until edges are lightly browned. Remove to wire racks to cool. Freeze, if desired
SUGAR-FREE PEANUT BUTTER COOKIES
My Dad is diabetic, but loves peanut butter cookies. I was playing around with some recipes to make a sugar-free version. This is what I came up with.
Provided by lobsteriffic
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 18m
Yield 24
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Thoroughly mix together the peanut butter, sucralose, and eggs in a bowl. Drop mixture by spoonfuls onto the prepared baking sheet.
- Bake in the preheated oven until center appears dry, about 8 minutes.
Nutrition Facts : Calories 138.3 calories, Carbohydrate 4.9 g, Cholesterol 15.5 mg, Fat 11.7 g, Fiber 1.5 g, Protein 6 g, SaturatedFat 1.7 g, Sodium 62.5 mg, Sugar 1.7 g
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
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