Sugar Free Peanut Butter Cup Cookies

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   1.

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   Heat oven to 375 F. Line 2 baking sheets with parchment paper.

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   In a medium bowl, whisk together the flour, baking soda and salt.

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   2.

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   Using electric mixer, beat butter, Splenda Brown Sugar and Splenda in large bowl until creamy.

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   Add egg and vanilla and beat to combine.

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   Gradually add flour mixture, mixing until just incorporated.

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   Fold in peanut butter cup pieces.

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   3.

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    Drop tablespoon-sized mounds of dough 2 inches apart onto the prepared baking sheets.

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    Bake until light brown around the edges, about 12 to 15 minutes.

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    Transfer to a cooling rack and then dig in (whether you wait for them to cool or not is your call).

No nutritional information available.

No additional tips available.