Dessert

Whole Wheat Flour/Splenda Blend Peanut Butter Cookies is for Dessert, Snack.

Whole Wheat Flour/Splenda Blend Peanut Butter Cookies takes 30 minutes to prepare.

Whole Wheat Flour/Splenda Blend Peanut Butter Cookies takes 15 minutes to cook.

Whole Wheat Flour/Splenda Blend Peanut Butter Cookies makes 77 servings.

The ingredients for Whole Wheat Flour/Splenda Blend Peanut Butter Cookies are:

*Whole Wheat Flour, 1 cup
*Wheat flour, white, all-purpose, enriched, calcium-fortified, 1.5 cup
Baking Soda, 2 tsp
Butter, salted, 1 cup
Skippy peanut butter, 8 tbsp
*Natural Peanut Butter, Creamy, Smuckers, 4 serving
*Altern, Splenda, 1 cup
Granulated Sugar, 1 cup)
Egg, fresh, 2 jumbo
Salt, .5 tsp

Here is how you make Whole Wheat Flour/Splenda Blend Peanut Butter Cookies:

In a small bowl, combine flour, baking soda and salt.In a large bowl, cream together butter, peanut butter and sugar until light. Beat in egg, then gradually incorporate the flour mixture.Spoon cookie dough into a 12-inch log on a large piece of wax paper, then roll it up and freeze it for at least 3-4 hours, until firm.Preheat oven to 350F.Slice roll of dough into 1/4 inch thick slices and arrange on parchment-lined baking sheets, leaving about 1 1/2 inches between cookies. If you don't have enough sheet pans to hold all the dough at once, store the unsliced dough in the freezer until ready to use.Bake for about 15 minutes, until cookies are golden and slightly firm to the touch at the edges.Cool completely on a wire rack.Number of Servings: 77Recipe submitted by SparkPeople user PCHEFMEL2000.

The nutritional information for Whole Wheat Flour/Splenda Blend Peanut Butter Cookies is:

• Servings Per Recipe: 77
• Amount Per Serving
• Calories: 65.5

• Total Fat: 4.4 g
• Cholesterol: 13.5 mg
• Sodium: 80.0 mg
• Total Carbs: 5.5 g
• Dietary Fiber: 0.6 g
• Protein: 1.3 g