enJOY it

I bake quite often. Too often. It is likely that I when I go to make cookies I will have to wash the baking tray because it was just used…yesterday. Because of this, I have adopted some healthier substitutes and bake with Splenda, light butter and egg beaters. The cookies always turn out to be edible but sometimes the color/texture will be off. I am lucky Paul loves me because he eats them with appropriate ''yummmm" sounds.

Anyway.

On the Super Bowl night, after 8 pieces of pizza and during our second bottle of wine, Paul turned to me and said, "Cookies?" I agreed.

The closest thing to chocolate chips in the house was Nutella. So I altered this PB cookie recipe and made the softest, tastiest, and not quite so bad for you cookies to date.

Nutella + Peanut Butter Cookies

• 1 cup butter (I used Smart Balance so you can use anything)
• 1/2 cup Nutella
• 1/2 cup creamy peanut butter
• 1 1/2 cup Splenda
• 1/2 cup packed brown sugar
• 1/2 cup egg beaters (or 2 eggs)
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda

+ Cream together butter, peanut butter, Nutella and sugars. Beat in eggs

+ Add in dry ingredients (I don't believe in sifting – too many dirty dishes. If you are a baking purist, please sift. I also do not agree with refrigerating batter. Takes too long.) and mix together well.

+ Pinch together cookie size chunks of batter and drop on cookie sheets.

+ Bake in a preheated 375 degrees F oven for 12 minutes.

+ Eat three while they are still warm.