1 cup margerine
2/3 cup Splenda granular
1/8 cup Splenda brown sugar
1 teaspoon vanilla
2 eggs
3 cups flour
1 1/2 baking soda
1/2 teaspoon salt
1 cup creamy peanut butter
2 ounces semi-sweet choc chips, chopped

1. Preheat oven to 350
2. Mix margerine, Splenda, brown sugar and vanilla in mixing bowl.
3. Add eggs, one at a time, mixing well.
4. Add flour, baking soda and salt. Mix well
5. Add epanut butter and chocolate. Mix until blended.
6. Roll cookie dough into 48 balls (1 tbsp per ball). Place on ungreased cookie sheet.
7. Dip fork in water and press a criss-cross pattern into top of each cookie.
8. Bake for 10-15 minutes.

Makes 48 cookies
Calories: 107
Carbs: 8