Rating: 2 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0
Recipe by Oxmoor House January 2006

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Credit: Oxmoor House

Recipe Summary

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

38 calories; fat 1.9g; saturated fat 0.7g; protein 0.7g; carbohydrates 5g; cholesterol 6mg; iron 0.2mg; sodium 25mg; calories from fat 42%; fiber 0.2g; calcium 3mg.
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