Thursday, June 16, 2011

Magic Peanut Butter Cookies

In honor of my return to the “low-carb lifestyle” of Atkins, this cookie recipe rocks – whether you use Splenda and make them low in carbs – or you use sugar.  These cookies are a definite must!

1-cup peanut butter (chunky or smooth – or ½ of each)
1-cup sugar (or sugar substitute – Splenda)
1 egg
1 tsp baking soda
½ tsp vanilla
1 cup mini-chocolate chips

Heat oven to 350 degrees.  Mix first 5 ingredients well.  Add the chips and blend in.  Moisten your hands slightly.  Scoop a tablespoonful of dough and roll it into a round ball.  Drop onto an ungreased cookie sheet.

 Bake for approximately 12 – 14 minutes. (Until slightly browned)  Carefully remove from pan and cool on wire rack.  (When they are hot, the cookies can break in two if you bend them – then you have to eat all the broken ones)