Chocolate Dunk Cookies

(from kintyre’s recipe box)

Sweetened with Splenda – Sugar: 6 grams, Calories: 120
vs sweetened with sugar – Sugar 9 g, Calories 140

Source: Pamphlet

Prep time: 15 minutes
Cook time: 12 minutes
Serves 36 people

Categories: dessert, nondairy, not tried

Ingredients

  • 1 3/4 cups flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 package (8 squares) Baker's Semi-Sweet Baking Chocolate, divided
  • 3/4 cup (1 1/2 sticks) margarine, softened
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup Splenda No Calorie Sweetener, Granular
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup chopped walnuts

Directions

  1. Preheat oven to 375 degrees. Mix flour, baking soda and salt; set aside.

  2. Coarsely chop 5 of the chocolate squares; set aside.

  3. Beat margarine, brown sugar and Splenda Granular in large bowl with electric mixer on medium speed until light and fluffy.

  4. Add egg and vanilla; mix well.

  5. Gradually add flour mixture, beating until blended.

  6. Stir in chopped chocolate and walnuts.

  7. Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.

  8. Bake 11 to 12 minutes or until lightly browned.

  9. Cool 1 minute; remove from baking sheets.

  10. Cool completely on wire racks.

  11. Melt remaining 3 chocolate squares in microwave as directed on package.

  12. Dip one half of each cookie into melted chocolate.

  13. Place in single layer on wax-paper covered plates.

  14. Let stand until chocolate is set.

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