Chocolate Mountains Aka Boiled Cookies – a delicious recipe with Splenda sugar, water, butter, chunky peanut butter, baking, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Put Splenda, water, melted butter, peanut butter and squares of chocolate in a large non-stick pot.", "Melt chocolate into other ingredients over medium-low heat, stirring constantly.", "Remove from heat and quickly stir in vanilla.", "With a heavy wooden spoon mix in quickly rolled ""Quick"" oats.", "Mix well and drop onto waxed paper.", "For best results use an ice cream or cookie scoop and pack well so you have a tightly packed cookie-ball.", "Let stand until cool.", "These are not as firm as the traditional full-sugar boiled cookies, but they are very tasty and I'm not missing my boiled cookies nearly as much If you wish to add shredded coconut to this, I suggest mixing it into the peanut butter so that the cookie holds it's shape."]
2124
kcal
Calories
98
g
Fat
284
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 ½ cups Splenda sugar substitute, ½ cup water, ½ cup melted butter (we use ONLY real butter or 1/2 cup), ¾ cup chunky peanut butter (I use Jif Peanut Butter), and more.
Yes, Chocolate Mountains Aka Boiled Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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