Peanut Butter/Nutella Cookies
Stevia so this time used it in place of the Splenda Granulars. They turn out the same with either. We are trying to live healthier so have been using sugar substitues instead of sugar for a while now. My husband told me thirty one years ago that he married me for my chocolate chip cookies and guess my baking is doing the job since he is still eating my baking! He loves these cookies.
1 ccrisco shortening or stick (butter does not work well with this recipe)
1 csplenda granulars or stevia (you can also use sugar)
1 csplenda brown sugar (you can also use dark brown sugar)
1/2 cpeanut butter (if you don't like novella use 1 cup)
1/2 cnutella (if you don't like peanut butter use 1 cup)
2 1/2 cself rising flour (if using plain flour add 1 tsp. baking soda and dash of salt.)
1 tspvanilla extract
How to Make Peanut Butter/Nutella Cookies
- In large mixing bowl place Crisco, eggs, and sugars (Splenda and Splenda brown or Stevia and Splenda brown). Mix well. Add vanilla and peanut butter and/or Nutella. Blend. Mix in flour should be dough consistent. If using plain flour you may need to add up to a half cup extra.
- Roll in 1" balls and place on ungreased cookie sheet. Use fork and criscross to press down ball. Bake at 350 for 8-10 mins. I like mine soft so I take them out at 8 mins. Makes 44-48 cookies depending on your 1".