Ingredients
- 1/2 cup Splenda white sugar
- 1/2 cup packed Splenda brown sugar
- 1/2 cup butter, room temperature
- 1/2 cup peanut butter (I added another heaping spoonful of PB. ;-) )
- 1 egg
- 1 & 1/4 cup flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Method
Beat the butter until creamy, 2 minutes. Add the
sugars, beat for 2 more minutes. Mix in the peanut butter and egg. Mix
together the dry ingredients - flour, baking soda, baking powder and
salt. Stir the dry ingredients into the sugar butter mixture.
Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place
about 3 inches apart on ungreased cookie sheet. Flatten in crisscross
pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on
baking sheets for a minute; transfer to rack to cool completely.
For chewier cookies, bake at 300°F for 15 minutes.
* If you want to use regular sugars, it would be the same measurements as listed above.
* I spray a fork with a little bit of oil spray before I make the crisscross pattern. Seems to help a lot.
Or you could put the dough, wrapped in plastic, in the fridge for a few hours before baking.
Thats It!!! They are so good. I dont taste any difference with using the sugar substitutes either.
ENJOY !
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