Peanut Butter-Chocolate Cookies

Peanut Butter-Chocolate Cookies Recipe
Oxmoor House

Yield:

Recipe from

Oxmoor House

Nutritional Information

Calories 38
Fat 1.9 g
Satfat 0.7 g
Protein 0.7 g
Carbohydrate 5.0 g
Cholesterol 6 mg
Iron 0.2 mg
Sodium 25 mg
Caloriesfromfat 42 %
Fiber 0.2 g
Calcium 3 mg

Ingredients

1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 large egg, lightly beaten
1/3 cup natural-style peanut butter (such as Smucker's)
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup unsweetened cocoa
Cooking spray

Preparation

Beat butter and sugars with a mixer at medium speed until well blended. Add vanilla and egg; beat well. Add peanut butter; beat until blended. Divide butter mixture evenly between 2 bowls.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt. Spoon half of flour mixture into 1 bowl of butter mixture; stir until well blended.

Stir cocoa into remaining flour mixture; add to remaining bowl of butter mixture, stirring until well blended. Cover both bowls of dough, and chill at least 1 hour.

Preheat oven to 375°.

Roll peanut butter dough into 76 (1/2-inch) balls. Roll chocolate dough into 76 (1/2-inch) balls. Gently roll together 1 chocolate dough ball and 1 peanut butter dough ball. Place balls 2 inches apart on baking sheets coated with cooking spray. Flatten cookies with the bottom of a glass. Bake at 375° for 8 minutes. Cool 1 to 2 minutes on pans. Remove from pans; cool completely on wire racks.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
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