These were not worth the effort--and mess! After the first batch, I dropped some chocolate chips on top to give them a little flavor. I've always had good luck with cooking light recipes, but this was a disaster--for my taste buds and for my kitchen! I, too, did not bother making the frosting.
Peanut Butter and Chocolate Cookies
Photo: Randy Mayor; Styling: Cindy Barr
More From Cooking Light
Amount per serving
- Calories: 96
- Calories from fat: 29%
- Fat: 3.1g
- Saturated fat: 1.1g
- Monounsaturated fat: 1.1g
- Polyunsaturated fat: 0.5g
- Protein: 1.8g
- Carbohydrate: 16g
- Fiber: 0.4g
- Cholesterol: 15mg
- Iron: 0.4mg
- Sodium: 78mg
- Calcium: 19mg
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup creamy peanut butter
- 2 tablespoons butter, softened
- 1/4 cup 1% low-fat milk
- 2 large eggs
- 1/2 teaspoon vanilla extract
- Cooking spray
- 1 1/2 cups powdered sugar, divided
- 3 1/2 tablespoons 1% low-fat milk, divided
- 2 tablespoons whipping cream, divided
- 3 tablespoons creamy peanut butter
- 1 ounce bittersweet chocolate chips
- 1 teaspoon unsweetened cocoa
- 1. Preheat oven to 375°.
- 2. To prepare the cookies, weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Combine granulated sugar, 1/4 cup peanut butter, and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Beat in milk. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture to sugar mixture; beat at low speed until well blended.
- 3. Spoon dough mixture into a pastry bag fitted with 1/2-inch round tip. Pipe 36 (1 1/2-inch-round) mounds onto 2 baking sheets coated with cooking spray. Bake at 375° for 11 minutes. Cool 1 minute on pans. Remove from pans; cool completely on wire racks.
- 4. To prepare the icing, combine 3/4 cup powdered sugar, 2 tablespoons milk, 1 tablespoon cream, and 3 tablespoons peanut butter in a medium bowl; stir well. Spoon peanut butter mixture into a small zip-top plastic bag; set aside. Place chips in a medium glass bowl, and microwave at HIGH 30 seconds or until almost melted, stirring until smooth. Add the remaining 3/4 cup powdered sugar, remaining 1 1/2 tablespoons milk, remaining 1 tablespoon cream, and cocoa to the melted chocolate, stirring well with a whisk. Spoon chocolate mixture into a small zip-top plastic bag. Starting with peanut butter mixture, snip a tiny hole in corner of bag; drizzle icing on half of each cookie. Repeat procedure with chocolate frosting on other half of each cookie. Let stand 10 minutes or until icing is set.
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Peanut Butter and Chocolate Cookies Recipe at a Glance
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