Diabetic Friendly Chocolate Peanut Butter Cookies Recipe
1 ½ cups all-purpose flour
½ tsp baking soda
¾ cup creamy peanut butter
½ cup light butter, softened
¼ cup Splenda Blend
½ cup Splenda Brown Sugar Blend, packed tight
1 large egg
1 tsp vanilla extract
11 ½ -oz semi-sweet chocolate chunks (or sugar-free chocolate chips)
Preheat oven to 350 degrees.
In a small bowl combine the flour and baking soda; set aside.
In a large mixer bowl, combine the peanut butter, butter, Splenda Blend, and Splenda Brown Sugar Blend; beating at medium speed until creamy. Beat in the egg and vanilla. Gradually beat in the flour mixture. Stir in the chocolate pieces. Press the mixture into an ungreased 9 x 13-inch baking pan, making sure chocolate is distributed out evenly. Bake at 350 degrees for 18 to 20 minutes or until the center is set. Allow to cool completely in the pan on a wire rack. Cut into bars when completely cooled. Cut each bar in half diagonally to form triangles.
Yield: 3 1/2 dozen cookie triangles
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