- 1 1/4 cup flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup cocoa
- 1/2 cup sugar (or Splenda, see below)
- 1/2 cup brown sugar, packed
- 1/2 cup peanut butter
- 1/2 cup butter
- 1 egg
- 1/2 tsp vanilla
- 1 Tbl sugar-free maple syrup
Combine flour, soda, salt, and cocoa in a bowl and mix well. Cream the butter for about 30 seconds with a mixer (longer if the butter is very cold or stiff). Add the sugars and peanut butter and mix until well-incorporated, then drop in the egg and vanilla and beat until the mixture is uniformly smooth.
Add the flour mixture a little at a time, making sure it gets mixed in well. Toward the end, the mixture will get tough to mix, then add the syrup to loosen it up a bit. Mix the syrup in well.
Drop the cookies by spoonfuls (about 3/4 to 1 inch size) onto a baking sheet (about an inch between them). Bake for 10 minutes in a 375 degree oven.
You can also make these with Splenda, and they taste great! They don't make as much bulk (sugar adds bulk to cookies and cakes and Splenda doesn't), but they have 1/2 as much carbs!
When baking with Splenda, it's important to mix it about 1/2 and 1/2 with real sugar, to help give the characteristics of sugar (browning/carmelization and bulk). Since this recipe has equal parts brown sugar and regular sugar, you can just substitute the Splenda for the white sugar. But since Splenda disintegrates when it gets wet, losing bulk, mix it with the flour rather than with the other sugars.