Ok...so the raisin cookies yesterday didn't meet the peanut butter craving I have been having so even with tons of cookies in the house I just had to make these cookies. I love peanut butter but the last cookies I made were pretty dry so I needed something different. These cookies were no drier than I would expect from a peanut butter cookie but they were made with Splenda and light butter which I think normally leads to drier baked goods. Ingredients:
- 3/4 c all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/8 tsp salt
- 3 tbsp unsalted butter, softened
- 1.5 tbsp apple sauce
- 1/2 c peanut butter at room temperature
- 1/2 cup + 2 tbs Splenda
- 2 tbs egg beater
- 1 tsp vanilla extract
Directions:
- Preheat oven to 350 degrees.
- In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
- In a large bowl, beat the butter and the peanut butter together until fluffy. Add the Splenda and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly.
- Use a teaspoon to measure out dough and roll into balls. Flatten slightly with the bottom of a glass. Bake for 8 minutes.
