Delicious Cousine

How to Make Chocolate Peanut Butter Cookies That Are Also Diabetic Friendly

This cookie recipe is just about perfect! It uses two of our favorite ingredients, peanut butter and chocolate. Even better it is made with Splenda Blends making it less in calories and sugar. Even the diabetics can enjoy a couple of these cookies. If making for diabetics, I suggest using the sugar-free chocolate chips instead of the semi-sweet chocolate chunks. Bake up a batch today and enjoy tonight with family or friends. These cookies are also a good option when baking cookies to share with co-workers or taking to a picnic, pitch-in meal, church supper, etc.CHUNKY PEANUT BUTTER TRIANGLES1 1/2 cups all-purpose flour1/2 tsp baking soda3/4 cup creamy peanut butter1/2 cup light butter, softened1/4 cup Splenda Blend1/2 cup Splenda Brown Sugar Blend, packed tight1 large egg1 tsp vanilla extract1 pkg (11 1/2-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 trianglesPer triangle: 2 g protein, 12 carbs if using semi-sweet chocolate chunks but considerably less if using the sugar-free chocolate chips.Enjoy!