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Nutrition Facts
Serving Size 17 g
(Approx. 48 Servings)
Amount Per Serving
Calories 80 Calories From Fat 40
% Daily Value*
Total Fat 4.5 g 7%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 80 mg 3%
Total Carbohydrate 8 g 3%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 2 g
Vitamin A 2% Iron 2%
Vitamin C 0% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Reduced Sugar Peanut Butter Cookies

Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
48  People


Recipe makes 48 Servings

1/2 cup(s) butter, softened
1 cup(s) crunchy peanut butter
1/2 cup(s) splenda brown sugar
1/2 cup(s) granulated sugar
2 large eggs
1 Tsp vanilla extract
2 1/4 cup(s) whole wheat flour
1 Tsp baking soda
1 Tsp baking powder
1/4 Tsp kosher salt
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Preheat oven to 375°F.
Cream, butter, peanut butter, Splenda, sugar, eggs, and vanilla in a mixer.
In a separate bowl, combine flour, baking soda, baking powder and salt.
Add flour mixture to sugar mixture and mix well.
Using a scooper or measuring spoon, scoop out approximately 1 ounce portions of dough and roll into balls. Place 3-inches apart on a baking sheet.
Using a fork, flatten dough balls in a crisscross pattern.
Bake 7 to 10 minutes or until golden brown. Cool on a baking sheet 3 to 4 minutes then move to a wire rack to cool.


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