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Peanut Butter Chocolate Cookies
- 1 cup unsalted butter
1 1/3 cups SPLENDA® Granular
2/3 cup packed dark brown sugar
1 teaspoon vanilla extract
2 large eggs
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup creamy peanut butter
2 ounces unsweetened chocolate, finely chopped
- Preheat oven to 350°F.
- Place the butter, SPLENDA® Granular, brown sugar, and vanilla in a medium mixing bowl. Mix, using the paddle attachment of an electric mixer, until the mixture is light and creamy (approximately 1 to 1 1/12minutes). Add eggs one at a time, mixing well after each addition. Add flour, baking soda and salt. Mix well. Add peanut butter and stir until well mixed. Add chocolate and mix briefly.
- Roll cookie dough into 48 balls using approximately 1 tablespoon dough per ball. Place balls on an ungreased cookie pan. Dip a fork in water and press a criss-cross pattern into the top of each cookie.
- Bake in preheated oven 10 to 15 minutes.
Makes 4 dozen cookies.
Nutrients Per Serving:
Serving Size 1 cookie
Total Calories 120, Calories from fat 70, Total fat 8 g, Saturated fat 3.5 g, Cholesterol 20 mg, Sodium 105 mg, Total Carbohydrate 12 g, Sugars 3 g, Dietary Fiber 0 mg, Protein 3 g.Exchanges Per Serving: 1 starch, 1 fat.
Recipe created by Gale Gand,.
Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.
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