Sugar Free Peanut Butter Cup Cookies

1. Heat oven to 375 F. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda and salt.

2. Using electric mixer, beat butter, Splenda Brown Sugar and Splenda in large bowl until creamy. Add egg and vanilla and beat to combine. Gradually add flour mixture, mixing until just incorporated. Fold in peanut butter cup pieces.

3. Drop tablespoon-sized mounds of dough 2 inches apart onto the prepared baking sheets. Bake until light brown around the edges, about 12 to 15 minutes. Transfer to a cooling rack and then dig in (whether you wait for them to cool or not is your call).