Chocolate Chunks

This cookie recipe is almost perfect! It uses two of our favorite ingredients, peanut butter and chocolate. Better yet is made with Splenda blends making fewer calories and sugar. Even diabetics can enjoy a couple of these cookies. If you are diabetics, I suggest using sugar-free chocolate chips instead of chunks of bittersweet chocolate. Bake a batch today and enjoy the evening with family or friends. These cookies are also a good option when cooking cookies to share with colleagues or take a picnic, pitch-in dinner church, etc.

TRIANGLES CHUNKY PEANUT BUTTER

1 1 / 2 cups all purpose flour

1 / 2 c. baking soda

3 / 4 cup Creamy peanut butter

1 / 2 cup light butter, softened

1 / 4 cup Splenda Blend

1 / 2 cup Splenda Brown Sugar Blend, tight

1 large egg

v. vanilla extract 1 tsp

1 package (11 1/2-oz) pieces of semisweet chocolate (or chocolate chips without sugar)

Preheat oven to 350 degrees.

In a small bowl, mix the flour and baking soda and set aside.

In a large bowl, combine butter, peanut butter, Splenda Blend and SPLENDA Brown Sugar Blend, beating at medium speed until creamy. Beat in egg and vanilla. Gradually add flour mixture. Stir in chocolate pieces. Press mixture into a mold chocolate baking pan 9 x 13 inches, ensuring evenly distributed. Bake at 350 degrees for 18-20 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars when completely cooled. Cut each bar in half diagonally to form triangles.

Yield: 3 1 / 2 dozen cookies triangles

triangle: 2 g protein, 12 carbs if you use pieces of semisweet chocolate, but much less if you use chocolate chips without sugar.

Enjoy!