- softened butter
- brown sugar
- sugar
- whole eggs
- vanilla extract
- malted milk powder
- flour
- baking soda
- salt
- 12ounce chocolate chips
- softened butter
- sugar
- brown sugar
- creamy peanut butter
- egg
- vanilla extract
- flour
- teasppon baking soda
- teasoon salt
substitute for maltitol: 3/4 cup Splenda (liquid or granular) and 1 tsp molasses
Do not use all liquid Splenda; I typically use liquid for the 3/4 cup and granular for the 1/2 cup.
99g total carb (36 cookies ~ 3g per cookie)
- maltitol
- vanilla or chocolate whey protein
- almond meal
Makes about 36 cookies
- dry roasted peanuts
- semisweet chocolate chips
- sweetened condensed milk
Makes about 28 clusters
- dark rum or brandy
- coarsely crushed banana chips
Makes about 36 cookies
- packed dark brown sugar
- canned evaporated milk
- creamy peanut butter
- vanilla extract
Makes about 48 cookies
- milk
- unsweetened cocoa powder
- sugar
- semisweet chocolate chips
- miniature marshmallows
For the jar: Mix together the flour, salt and baking soda. Layer the ingredients in the jar – flour mixture, brown sugar, white sugar, peanut butter cup pieces
- flour
- baking soda
- salt
- white sugar
- packed brown sugar
- Reese's peanut butter cups cut into 1/2" pieces
- vanilla
- peanut butter
For the jar: mix the flour, salt and baking soda together, then layer the flour mixture, sugars and the chocolate chips on top, being sure to pack each layer firmly.
- salt
- baking soda
- all-purpose flour
- granulated sugar
- semi-sweet chocolate chips
- eggs
- vanilla
In the jar, mix the flour, baking powder and salt together. Layer the flour mixture, then the sugar in the jar. Be sure to add the sugar as the last layer so it can be separated for the recipe below.
- flour
- baking powder
- salt
- granulated sugar
- eggs
- vanilla extract