Peanut Butter Chocolate Cookies Splenda Recipes

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.

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.

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.

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.

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.

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.