One thing that I love about working from home is that I can be that mom. You know the mom that has fresh baked cookies waiting for when the kids get home from school. I know that sounds so June Cleaver but it’s just one of the things that I love about being home.

The most requested after school treat would have to be chocolate chip cookies. I mean, why wouldn’t it be? Don’t you just love a warm, gooey chocolate chip cookie after a hard day of Kindergarten?

chocolate chip cookies #sweetswaps-8

Since making some healthy swaps in my diet, I figured why not try a sweet swap with our favorite after school snack. I decided to try using the SPLENDA® recipe for our latest batch of chocolate chip cookies.

The recipe was a little bit different than your standard chocolate chip cookie recipe but I went with it. I had my little helper in the kitchen with me that afternoon.

He was the official mixer! And I have to say, he was pretty good at it. Didn’t spill anything out of the sides of the bowl {he may or may not have stolen some chocolate chips though}.

chocolate chip cookies #sweetswaps

Once all of the chips had been poured {and eaten}, it was time to pop those babies in the oven! I also get so many comments on how my cookies are so perfectly round. Well I have a little secret. Well, it’s probably not that much of a secret but here it is.

chocolate chip cookies #sweetswaps


Yup. A cookie scooper. I know, you’re shocked, right? I have tried quite a few over the years and the standard scooper works the best.

chocolate chip cookies #sweetswaps

Is there anything better than walking into the house to the smell of freshly baked cookies? I didn’t think so.

chocolate chip cookies #sweetswaps

Chocolate Chip Cookie


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup melted butter
  • 1 cup SPLENDA® Brown Sugar Blend
  • 2 large eggs
  • 1 tablespoon vanilla
  • 2 cups semi-sweet chocolate chips


  1. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.
  2. Combine flour, baking powder, baking soda and salt in small bowl. Set aside.
  3. Mix butter and SPLENDA® Brown Sugar Blend in a large bowl. Stir in eggs one at a time. Add vanilla and mix. Stir in flour mixture. Fold in chocolate chips.
  4. Drop dough by rounded tablespoons onto cookie sheets. Bake for 11-13 minutes. Allow cookies to cool for 2 minutes before moving to wire racks to cool completely.

Just about anywhere you love sugar, you’ll love SPLENDA® No Calorie Sweetener! The SPLENDA® Brand is dishing out 365 ways to swap sugar for SPLENDA® Sweetener Products. Visit for tips and recipes to help you save calories from added sugar all year long.

Disclosure: This post is part of the SPLENDA® 365 SWEET SWAPS ™ blogger program by McNeil Nutritionals, LLC. and The Motherhood, who sent me products and compensated me for my time. Opinions, experiences and photos shared here are my own, and I hope you enjoy them.

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