Aunties Chocolate Chip Cookies With Truvia Baking Blend Recipes

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, salt and baking soda in a small bowl.
• Beat butter, Truvia® Baking Blend and vanilla (and optional molasses) in a separate large mixing bowl. Mix in egg.
• Gradually stir in flour mixture. Stir in chocolate chips.
• Drop rounded tablespoons on cookie sheets and press down to slightly flatten.
• Bake for 9 to 11 minutes or until lightly browned.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, salt and baking soda in a small bowl.
• Beat butter, Truvia® Baking Blend and vanilla (and optional molasses) in a separate large mixing bowl. Mix in egg.
• Gradually stir in flour mixture. Stir in chocolate chips.
• Drop rounded tablespoon on cookie sheets and press down to slightly flatten.
• Bake for 9 to 11 minutes or until lightly browned.

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, salt and baking soda in a small bowl.
• Beat butter, Truvia® Baking Blend and vanilla (and optional molasses) in a separate large mixing bowl. Mix in egg.
• Gradually stir in flour mixture. Stir in chocolate chips.
• Drop rounded tablespoons on cookie sheets and press down to slightly flatten.
• Bake for 9 to 11 minutes or until lightly browned.

Steps:

• Place sheets of waxed paper onto a work surface.
• Stir sugar, cocoa, and evaporated milk together in a large nonstick saucepan over medium heat until mixture comes to a boil; boil for 5 minutes, stirring constantly. Remove from heat and stir butter and marshmallow creme into cocoa mixture. Quickly stir graham cracker crumbs into mixture.
• Drop cookies by the spoonful onto waxed paper; let stand until firm. Store in airtight containers.