Chunky Peanut Butter Cookies Sweet N Low
Ingredients| 1 cup all-purpose flour 1/2 tsp baking powder 1/3 cup margarine, softened 1/3 cup crunchy peanut butter 1/3 cup granulated sugar 1 1/4 tsp sweet n low 1 egg 1/2 tsp vanilla extract 2 tbsp chopped, unsalted peanuts |
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In small bowl, mix flour and baking powder. In large bowl, with mixer
at medium speed, beat margarine, peanut butter, sugar and Sweet N Low
until light and fluffy. Beat in egg and vanilla. Stir in flour
mixture and peanuts. On waxed paper, shape dough into a roll about 1
x 9-1/2 inches. Dough will be slightly sticky. Wrap in waxed paper;
refrigerate until firm, about 4 hours.
Preheat oven to 375F. With sharp knife, mark dough at 1/4-inch
intervals, then slice; place 1 inch apart on ungreased cookie sheet.
If necessary, reshape cookies gently with fingers. Bake 6 to 8
minutes or until lightly browned on bottom. Immediately remove
cookies to wire rack; cool.
Per serving (2 cookies): 114 calories, 3 g protein, 11 g
carbohydrate, 7 g fat, 1 g saturated fat, 12 mg cholesterol, 72 mg
sodium.
Diabetic exchanges: 1 starch, 1 fat
From Sweet N Low Formatted by R. Thompson
Servings:
3
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