Peanut Butter And Jelly Cookie
|Splenda||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|Creamy peanut butter||1 Cup (16 tbs)|
|Baking soda||1 Teaspoon|
|Calorie free jelly||1⁄4 Cup (4 tbs) (Preferably Walden Farms Sugar Free)|
Preheat oven to 350 degrees. Spray a baking sheet with PAM or line with parchment paper. Mix Splenda, egg, and vanilla extract with an electric mixer on low until blended (2-3 minutes). Add peanut butter and baking soda. Mix until it forms a dough (for me, it was about 30 seconds to 1 minute). With a spoon, scoop out a spoonful of dough and form into a ball. Place on baking sheet about 1 inch apart. You should have 24 balls when you are done. Press your thumb into the center of each ball to make a well. Fill each well with a little bit of jelly. Bake 12-14 minutes and then cool. (If you are like me and like to eat them right out of the oven - watch out for that jelly - it's hot!).
Makes 24 cookies. Serving = 2 cookies