Peanut Butter Chocolate Chip Cookies
1/4 cup (1/2 stick) margarine, at room temperature
3/4 cup sugar
1/2 cup chunky peanut butter
Dry sugar substitute equal to 1/4 cup sugar (optional)
1/3 cup egg whites
1 teaspoon vanilla
1/4 cup water
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
Heat oven to 350° F. Cream margarine, sugar, peanut butter and dry sugar substitute (if using) together at medium speed until light and fluffy. Add egg whites, vanilla and water and mix at medium speed for 30 seconds, scraping down bowl before and after adding these ingredients. Stir flour, baking soda, salt and chocolate chips together to blend well (don’t break up chips). Add to creamed mixture and mix to blend.
Spray cookie sheets with vegetable cooking spray, or line with aluminum foil. Drop dough by 1 1/2 tablespoonfuls onto cookie sheets. Bake 10 to 12 minutes, or until cookies are lightly browned. Leave on sheets 3 to 4 minutes, then remove cookies to wire rack and cool to room temperature.
Yield: 24 cookies
Nutrition information per cookie: Calories 125 (44 percent from fat); fat 6.1 g (sat 1.7 g, mono 2.9 g, poly 1.4 g); protein 3 g; carbohydrates 15 g; fiber .42 g; cholesterol 0 mg; sodium 127 mg; calcium 5 mg.
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