Dessert - Peanut Butter Chocolate Chip Cookies recipes
Author: Glenn Nusbaum
Method: Blend the Butter and SPLENDA® Granulated Sweetener until creamy. A delicious and easy peanut butter cookie recipe that is made with Splenda sweetener.
- Easy 4 Ingredient Splenda Peanut Cookies
- Peanut Butter Chocolate Chip Cookies
- Peanut Butter Chocolate Cookies (SPLENDA)
- 3 Ingredient Sugar Free Peanut Butter Cookies
- How to make Splenda ® four ingredient peanut butter cookies?
- How do you make peanut butter balls with Splenda?
- How do you make peanut butter cookies with baking soda?
- What is a good substitute for Splenda in cookies?
Easy 4 Ingredient Splenda Peanut Cookies
A delicious and easy peanut butter cookie recipe that is made with Splenda sweetener.
Provided by: Amy Desrosiers
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 15 servings
Cuisine: American
Number of ingredients: 4
Provided by: Amy Desrosiers
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 15 servings
Cuisine: American
Number of ingredients: 4
Ingredients:
- 1 cup No added sugar peanut butter (*still has 2 grams of sugar per 2 tablespoons)
- 1 cup Splenda Granulated Sweetener
- 1 large egg (beaten)
- 1 teaspoon vanilla extract
Nutrition:
- Serving Size: 1 cookie
- Calories: 90 kcal
- Carbohydrate: 4 g
- Protein: 3 g
- Fat: 7 g
- Saturated Fat: 1 g
- Cholesterol: 10 mg
- Sodium: 80 mg
- Fiber: 1 g
- Sugar: 2 g
- Preheat oven to to 350°F.
- Prepare baking sheet
- Line a baking sheet with parchment paper.
- Combine ingredients
- Add all the ingredients to a bowl and mix thoroughly. Chill dough in the refrigerator for 15 minutes.
- Form dough balls
- Form tablespoons of dough and place them out 2″ apart on a parchment paper lined cookie sheet. Using a fork, gently press down and cross hatch the cookies.
- Bake for 8-10 mins. Check cookies at the 8 minute mark if using a dark cookie sheet to prevent burning.
- Cool cookies for 10 minutes.
Tags:
Peanut Butter Chocolate Chip Cookies
Method: Blend the Butter and SPLENDA® Granulated Sweetener until creamy. Add eggs, peanut butter and vanilla and continue mixing. Add flour and salt to the mixture and blend again. When it becomes a dough, add the chocolate chips and mix it lightly. Preheat the oven to 180 degrees and place parchment paper on the baking tray. Divide the dough into walnut-sized pieces and place them on the tray. Bake in the oven for 15 minutes. Leave them outside to harden after cooking.
Total time: 30 minutes
Prep time: 30 minutes
Yields: 0 servings
Number of ingredients: 8
Total time: 30 minutes
Prep time: 30 minutes
Yields: 0 servings
Number of ingredients: 8
Ingredients:
- 100 g softened butter
- 1 egg
- 2 tbsp unsweetened peanut butter
- 1 tsp vanilla powder
- 150 g flour
- 1 pinch of salt
- 60 g chocolate chips
- 8 tsp SPLENDA® Granulated Sweetener
Nutrition:
- Serving Size: 10 servings
- Carbohydrate: 13.40g
- Fiber: 0.50g
- Protein: 2.70g
- Fat: 11.40g
- Method: Blend the Butter and SPLENDA® Granulated Sweetener until creamy. Add eggs
- peanut butter and vanilla and continue mixing. Add flour and salt to the mixture and blend again. When it becomes a dough
- add the chocolate chips and mix it lightly. Preheat the oven to 180 degrees and place parchment paper on the baking tray. Divide the dough into walnut-sized pieces and place them on the tray. Bake in the oven for 15 minutes. Leave them outside to harden after cooking.
Peanut Butter Chocolate Cookies (SPLENDA)
Make and share this Peanut Butter Chocolate Cookies (SPLENDA) recipe from Food.com.
Provided by: Barb G.
Total time: 55 minutes
Cook time: 15 minutes
Prep time: 40 minutes
Yields: 48 items
Number of ingredients: 10
Provided by: Barb G.
Total time: 55 minutes
Cook time: 15 minutes
Prep time: 40 minutes
Yields: 48 items
Number of ingredients: 10
Ingredients:
- 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
Nutrition:
- Calories: 114.7 calories
- Fat: 7.5 grams
- Saturated Fat: 3.4 grams
- Cholesterol: 19 milligrams
- Sodium: 141.8 milligrams
- Carbohydrate: 10.4 grams
- Fiber: 0.7 grams
- Sugar: 3.5 grams
- Protein: 2.6 grams
- 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.
3 Ingredient Sugar Free Peanut Butter Cookies
This 3 ingredient recipe for a delicious peanut butter cookie is easy to make and can be made without adding sugar to it.
Provided by: SFD
Total time: 18 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 3
Provided by: SFD
Total time: 18 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 3
Ingredients:
- 1 cup Peanut Butter (peanut butter without added sugar is preferred)
- 1 cup Splenda (use a sugar alternative that measures 1:1 with sugar)
- 1 Egg
Nutrition:
- Calories: 111 kcal
- Carbohydrate: 2 g
- Protein: 12 g
- Fat: 1 g
- Saturated Fat: 1 g
- Cholesterol: 27 mg
- Sodium: 10 mg
- Sugar: 1 g
- Serving Size: 1 serving
- Preheat your oven to 325 and prep your cookie pans/sheets for nonstick. I like to use parchment paper.
- In a mixing bowl, mix together the peanut butter, sugar alternative and egg. Mix until blended.
- Using a tablespoon, drop spoonfuls of cookie batter on to the prepped baking sheet. Leave at least 1/2" between cookie edges.Bake your cookies for 8-10 minutes. Do not over-bake. These cookies are better when not burnt.
