- 1 cup unsalted butter
- 1 1/3 cups SPLENDA® No Calorie Sweetener, Granulated
- 2/3 cup dark brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 3 cups flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup creamy peanut butter
- 2 ounces unsweetened chocolate, finely chopped
- Preheat oven to 350 degrees F.
- Place the butter, SPLENDA(R) Granulated Sweetener, brown sugar, and vanilla in a medium mixing bowl. Mix, using the paddle attachment of an electric mixer, until the mixture is light and creamy (approx. 1-1 1/2 minutes). Add eggs one at a time, mixing well after each addition. Add flour, baking soda and salt. Mix well. Add peanut butter and stir until well mixed. Add chocolate and mix briefly.
- Roll cookie dough into 48 balls using approx. 1 Tbsp. dough per ball. Place balls on an ungreased cookie pan. Dip a fork in water and press a criss-cross pattern into the top of each cookie.
- Bake in preheated 350 degrees F oven 10-15 minutes.