Butterscotch Peanut Cookies~
INGREDIENTS:
1 pk (8 oz) white cake mix -- replacement
-- no-sugar 2 tb Water
2 Eggs 1/4 c Mint chocolate chips
2 tb Granulated brown sugar 1/4 c Peanut butter chips
1 pk (8 oz) white cake mix -- replacement
-- no-sugar 2 tb Water
2 Eggs 1/4 c Mint chocolate chips
2 tb Granulated brown sugar 1/4 c Peanut butter chips
Recipe by: The Diabetic Chocolate Cookbook by Mary Jane Finsand Combine cake mix, eggs, brown sugar REPLACEMENT and water in mixing bowl. Beat in medium speed until well blended and thickened. Fold in chips. Pour batter into two, greased and papered 8-in pans. Bake at 375 degrees for 12 to 15 minutes or unitl brownies test done. Cut into 2-in squares.
Food Exchange per serving: 1 BREAD EXCHANGE + 1/2 FAT EXCHANGE PER SQUARES. CAL: 1 SQUARE: 56;
Brought to you and yours via Nancy O'Brion and her Meal Master.
Food Exchange per serving: 1 BREAD EXCHANGE + 1/2 FAT EXCHANGE PER SQUARES. CAL: 1 SQUARE: 56;
Brought to you and yours via Nancy O'Brion and her Meal Master.