Combine peanut butter and chocolate for a rich breakfast treat. Natural peanut butter—with no added sugars—boasts the best peanut flavor and contains no trans fats.
1 3/4 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons chilled butter, cut into small pieces
1/2 cup natural-style chunky peanut butter
1/2 cup fat-free milk
1 large egg, lightly beaten
1 teaspoon vanilla extract
1/4 cup semisweet chocolate minichips
How to Make It
Preheat oven to 425°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Combine peanut butter and next 3 ingredients, stirring with a whisk. Add to flour mixture, stirring just until moist. Stir in chocolate chips. Knead dough 4 times in bowl.
Pat dough into a 7-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting into but not through dough (do not separate wedges). Lightly coat with cooking spray.
Bake at 425° for 14 minutes or until lightly browned.