Chewey but Not Goey Peanut Butter Cookies

• 14 ounces fat-free sweetened condensed milk
• 34 cup creamy peanut butter
• 2 cups Bisquick baking mix, heart healthy
• 1 teaspoon vanilla
• Splenda sugar substitute

1. Preheat oven to 375F.
2. Beat condensed milk, peanut butter with a mixer until smooth.
3. Add bisquick mix and vanilla to the peanut butter mixture.
4. Mix well.
5. Shape into small balls and roll lightly in Splenda.
6. Place on a cookie sheet.
7. Lightly press flat with a fork.
8. Sprinkle the sugar over the cookies.
9. Bake for 6-8 minutes.

condensed milk, peanut butter, bisquick baking, vanilla, splenda sugar substitute

Taken from www.food.com/recipe/chewey-but-not-goey-peanut-butter-cookies-438041 (may not work)