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Peanut Butter-Chocolate Cookies

Oxmoor House
Yield

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. Preheat oven to 375°.

  5. 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