SPLENDA PEANUT BUTTER COOKIES RECIPES

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SUGAR-FREE PEANUT BUTTER COOKIES RECIPE - FOOD.COM



Sugar-Free Peanut Butter Cookies Recipe - Food.com image

Make and share this Sugar-Free Peanut Butter Cookies recipe from Food.com.

Total Time 17 minutes

Prep Time 5 minutes

Cook Time 12 minutes

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 9

1 cup flour
2 tablespoons flour
1/2 cup Splenda granular (or use Sugar Twin)
1 1/2 teaspoons baking powder
2/3 cup creamy natural-style peanut butter
1/4 cup vegetable oil or 1/4 cup canola oil
1 egg
2 tablespoons water
1 teaspoon vanilla

Steps:

  • Set oven to 375 degrees.
  • Grease a cookie sheet.
  • In a bowl combine flour, Splenda or Sugar Twin and baking powder.
  • Add in peanut butter, oil, egg, water and vanilla; mix well to combine.
  • Shape into 1-inch balls and place on the cookie sheet.
  • Flatten each cookie with a fork.
  • Bake for about 10-12 minutes, or until lightly browned.

Nutrition Facts : Calories 87.2, FatContent 6.1, SaturatedFatContent 1.1, CholesterolContent 7.8, SodiumContent 27, CarbohydrateContent 6, FiberContent 0.6, SugarContent 0.7, ProteinContent 2.7

MELT AWAY PEANUT BUTTER FUDGE - MRFOOD.COM



Melt Away Peanut Butter Fudge - MrFood.com image

We love it when a recipe is so light and creamy it literally just melts in your mouth. This delicious peanut butter fudge recipe does just that! Seriously, they say everything in moderation, but this sweet treat isn't going to make it easy.

Provided by MRFOOD.COM

Categories     Candy

Cook Time 10 minutes

Number Of Ingredients 6

3/4 cup (1-1/2 sticks) butter
1 (5-ounce) can evaporated milk
3 cup sugar
1 1/2 cup peanut butter
1 (7-ounce) jar marshmallow cream
1 teaspoon vanilla extract

Steps:

  • Coat a 9- x 13-inch baking dish with cooking spray.
  • In a medium saucepan over medium heat, combine butter, evaporated milk, and sugar; cook until mixture comes to a boil, stirring constantly. Boil 5 minutes, then remove from heat.
  • Stir in peanut butter, marshmallow cream, and vanilla until thoroughly combined. Pour mixture into baking dish and spread evenly. Cool and refrigerate for 8 hours or until firm.
  • Cut into 1-inch squares. Store in an airtight container.

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