A peanut butter cookie with unsweetened chocolate stirred right into the dough — made with Splenda in place of granulated sugar for a lower-sugar option. The unsweetened chocolate stays in small pockets throughout the dough, giving each cookie a slight bitterness that balances the sweetness of the brown sugar and peanut butter. The fork criss-cross finish is the classic peanut butter cookie move. Makes 48 cookies.
Ingredients
1 c unsalted butter, softened
1⅓ c Splenda Granular
⅔ c dark brown sugar
1 tsp vanilla
2 eggs
3 c flour
1½ tsp baking soda
½ tsp salt
1 c creamy peanut butter
2 oz unsweetened chocolate, finely chopped
Instructions
Preheat oven to 350°F.
Beat the butter, Splenda, brown sugar, and vanilla until light and creamy, about 1½ minutes.
Add the eggs one at a time, mixing well after each.
Add the flour, baking soda, and salt. Mix well.
Add the peanut butter and stir until fully incorporated.
Add the finely chopped chocolate and mix briefly — just until distributed.
Roll into 48 balls using approximately 1 tablespoon of dough each.
Place on an ungreased cookie sheet.
Dip a fork in water and press a criss-cross pattern into each cookie.
Bake at 350°F for 10–15 minutes, until set.
Cool on the pan for 2–3 minutes before transferring to a wire rack.
About Splenda: This recipe uses Splenda Granular in place of white sugar. Splenda substitutes 1:1 by volume — replace the 1⅓ c Splenda with 1⅓ c granulated sugar if you prefer. The dark brown sugar stays as-is either way.
