Chunky Peanut Butter Cookies(december 1999 Newsletter)

8 Servings
100% would make this recipe for Chunky Peanut Butter Cookies(december 1999 Newsletter) again.

A Joanna Lund recipe

0 : 20

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Chunky Peanut Butter Cookies(december 1999 Newsletter) Ingredients

1/2 cup Reduced-Fat Peanut Butter	1/4 cup boiling water
2 tablespoons No-Fat Sour Cream	1 cup Reduced Fat Bisquick Baking Mix
1/2 cup Splenda if you cant find Splenda use Sugar Twin

Instructions for Chunky Peanut Butter Cookies(december 1999 Newsletter)

Preheat oven to 400. Spray 3 baking sheets with butter-flavored cooking spray. In a large bowl, combine peanut butter, sour cream, Splenda, and water. Add baking mix. Mix well to combine. Using a teaspoon, drop batter onto prepared baking sheets to form 32 cookies. Flatten each cookie with a fork. Bake for 7 to 10 minutes. Remove from baking sheet and cool on a wire rack.

Main Ingredient: Peanut ButterCuisine: American

Ingredient Insight - look inside this recipe

Bisquick

Peanut Butter

Sour cream

Splenda

Cookies Desserts Bake American Peanut Butter

for flavor and categorization

Serves 8 (4 each) - Each serving equals: HE: 1 Pr, 1 Fa, 2/3 Br, 10 OC 146 Calories, 6 fm Fa, 5 gm Pr, 18 gm Ca, 254 mg So, 17 mg, Cl, 1 gm Fi DIABETIC: 1 St/Ca, Mt, Fa [I posted this recipe.]