Peanut Butter-Chocolate Cookies
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2. Divide dough into 24 portions, about 1 heaping teaspoon each. Roll each portion to form a smooth ball. Place balls on ungreased cookie sheet, about 1" apart. Using a fork, press the dough in two different directions to form a crosshatch pattern.
3. Bake cookies about 13 minutes or until the cookies are puffed and slightly golden.
Makes 24 cookies
*use Splenda Sugar
*use Splenda Brown Sugar - note the package says to use 1/2 what the recipe calls for, so in this case use 1/4 cup
*use dark chocolate chips