Splenda Peanut Butter Piecin Food

CLASSIC PEANUT BUTTER COOKIES

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.

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.

QUICK & EASY NO SUGAR REESE'S PEANUT BUTTER PIE

Steps:

• 1. EMPTY 8 OZ. PHILLY CREAM CHEESE IN A MIXING BOWL
• 2. ADD I CUP OF SPLENDA
• 3. FOLD IN 8 OZ.SUGAR FREE COOL WHIP TOPPING
• 4. ADD ALSO 1/3 CUP OF REESE'S PEANUT CRUNCHY OR CREAMY PEANUT BUTTER
• 5. TRANSFER PEANUT BUTTER PIE MIX INTO THE TWO KEEBLER GRAHAM CRUST
• 6. SET IN REFRIDGERATOR AND LET SET FOR 1 HR. AND THEN U MAY CUT AND ENJOY

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.

PEANUT BUTTER CHOCOLATE COOKIES (SPLENDA)

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.