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 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)