Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
Yellow Split Pea, Turkey Bacon, and Root Vegetable Soup
This healthy, hearty soup freezes very well so not to worry if there are leftovers.
Home 
Recipes
Recipes
Peanut Butter Cookies
A traditional treat you can make with the kids.
Nutrition Facts: Carbohydrates 3.1g
Yield: Serves 12
Ingredients
- 2 eggs
- 1/2 cup Splenda
- 1/2 cup butter
- 1/2 cup peanut butter
- 1 tsp. vanilla
- 1/8 tsp. salt
- 1/4 tsp. baking soda
- 1/2 cup milk & egg protein powder
Instructions
- In mixing bowl, cream butter and Splenda
- Add eggs and beat well
- Add peanut butter and vanilla and blend well
- Add protein powder, salt and baking soda
- Mix to form a moderately stiff dough
- Place by rounded teaspoons on cookie sheet, press down with fork, and bake in preheated
300 oven for 15-20 minutes
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!