Splenda Blend Chocolate Chip Cookies
Indulge in the perfect balance of sweetness and rich chocolatey goodness with these Splenda Blend Chocolate Chip Cookies—a guilt-reduced take on the classic treat! Crafted with a blend of Splenda Sugar Blend and light brown sugar, this recipe offers a lower-sugar alternative without sacrificing flavor or texture. These soft, chewy cookies are packed with semisweet chocolate chips and perfectly golden edges, making them an irresistible snack or dessert. With just 15 minutes of prep time and 10 minutes in the oven, this quick and easy recipe yields 36 delectable cookies ideal for sharing (or keeping all to yourself!). Perfect for those looking to cut back on sugar while still indulging, these cookies pair well with a glass of milk or coffee for a satisfying treat. Bake a batch today and savor the sweetness minus the excess sugar!
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter
- 0.5 cup Splenda Sugar Blend
- 0.5 cup Packed light brown sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups Semisweet chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, using a hand or stand mixer, beat the unsalted butter, Splenda Sugar Blend, and light brown sugar together until the mixture is light and fluffy (about 2-3 minutes).
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix.
Fold in the chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
Scoop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden while the centers remain soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Enjoy your homemade Splenda Blend Chocolate Chip Cookies, and store any leftovers in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
4396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.4 g | 286% | |
| Saturated Fat | 136.4 g | 682% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 758 mg | 252% | |
| Sodium | 2416 mg | 105% | |
| Total Carbohydrate | 549.8 g | 200% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 319.0 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 375 mg | 29% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 1219 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
