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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Peanut Butter Chocolate Chip Cookies

Source: Enlitened Kosher Cooking by Nechama Cohen

Peanut Butter Chocolate Chip Cookies.

Nutrition Facts

Makes 0 servings
Amount Per Serving

Calories	2785.3

Total Carbs	84.0 g

Dietary Fiber	12.4 g

Sugars	49.4 g

Total Fat	274.9 g

Saturated Fat	35.5 g

Unsaturated Fat	81.9 g

Potassium	0.0 mg

Protein	29.1 g

Sodium	1605.8 mg

Dietary Exchanges 274.9 Fat, 0.9 Meat, 3.2 Other Carbs, 2.2 Starch, 1.8 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat the oven to 375 degrees F. Using a mixer on a medium setting, mix the peanut butter, margarine, sugar substitute and eggs until fluffy.
Add the flours, baking soda and extract and combine well. Using a wooden spoon, mix in the chocolate chips by hand. Refrigerate for at least 30 minutes.
Line a cookie sheet with baking paper. Using 2 moistened spoons, scoop up a heaping tablespoon of the mixture and slide it off with the other spoon onto the cookie sheet. Place cookies about 2 inches apart.
Bake for about 10 minutes, or until the bottom of the cookies are light brown. Remove from pan and cool on a grate. The cookies will harden as they cool.