Chunky Peanut Butter Triangles Recipes

Steps:

• Preheat oven to 350°F.
• Whisk together the dry ingredients in a medium bowl. In a large bowl, cream together the butter, peanut butter, and brown sugars. Stir in the egg and vanilla. Add the flour in thirds and stir until smooth. Fold in the peanut butter chips. Roll the mixture into golf ball-sized balls (about 1 1/2 tablespoons). At this point you can roll them in granulated sugar or you can press each cookie down with the tines of a fork. Either way, bake for 10 minutes, in a nonstick baking pan, rotating the pan halfway through baking time. Cool the cookies on a rack before serving.

Steps:

• Preheat oven to 350 degrees F.
• Combine flour and baking soda in small bowl; set aside.
• Combine peanut butter, butter, SPLENDA® Sugar Blend and SPLENDA® Brown Sugar Blend in large bowl; beat at medium speed until creamy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir in chocolate chunks. Press into ungreased 13 x 9-inch baking pan, distributing chocolate chunks evenly.
• Bake 18 to 20 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars; slice each bar in half diagonally.

Steps:

• Preheat oven to 350 degrees F.
• Combine flour and baking soda in small bowl; set aside.
• Combine peanut butter, butter, SPLENDA® Sugar Blend and SPLENDA® Brown Sugar Blend in large bowl; beat at medium speed until creamy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir in chocolate chunks. Press into ungreased 13 x 9-inch baking pan, distributing chocolate chunks evenly.
• Bake 18 to 20 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars; slice each bar in half diagonally.