These were pretty good, though a little bit dry and crumbly. I just might add a little liquid next time!
Hope you enjoy!
INGREDIENTS
1 cup PB2 prepared peanut butter
¾ cup granulated Splenda
1 large egg, slightly beaten
½ teaspoon baking soda
¼ teaspoon kosher salt
¾ cup Sugar Free Chocolate Chips
½ cup roasted pecan halves
DIRECTIONS
Preheat the oven to 350 degrees F. Line the bottoms of two 12-by-18-inch sheet pans with parchment paper.
In a large bowl, stir the peanut butter, sugar, egg, baking soda and kosher salt until combined. Stir in the chocolate and peanuts.
Using a small, greased ice cream scoop, measure out the dough in teaspoon sized balls. Place the dough on the prepared pans, spacing them 2 inches apart.
Bake on the middle shelves of the oven, rotating the pans 180 degrees halfway through the baking time, until lightly golden and spread to a puffy mound, about 12 to 14 minutes. Let cool completely on the pans on wire racks. Store in an airtight container at room temperature for up to week. Yields: 24 cookies
4 comments:
These look great! I might have to give this a whirl.
Thanks for you comment on my blog! I am glad you liked it and feel free to share any information you like!
Where can you find these sf chocolate chips? It seems like so much of our needed stuff is only available online for ordering, I sure wish there was somewhere I could go and shop and look at more SF stuff.
To avoid the crumbles, I add some vanilla and it does give it a little added flavor as well....
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