These peanut butter cookies are delicious on their own, but we make them even better by pressing a piece of dark chocolate candy into each hot cookie right after the cookies come out of the oven.
- 1 cup packed light brown sugar
- ¼ cup natural peanut butter
- 2 tablespoons canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon water
- 1 cup all-purpose flour
- ⅓ cup whole-wheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 28 large dark chocolate candy pieces, unwrapped
- Step 1
Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.
Combine brown sugar, peanut butter, oil, egg and vanilla in a mixing bowl; add water and beat with an electric mixer until smooth. Stir together all-purpose and whole-wheat flours, baking powder, baking soda and salt in a small bowl. Stir the dry ingredients into the brown-sugar mixture just until combined.
Using wet hands, roll the dough between your palms into balls, using about 1 tablespoon for each. Flatten each ball into a 1/2-inch-thick disk. Place 2 inches apart on the prepared baking sheets.
Bake the cookies, one sheet at a time, until golden, 8 to 9 minutes. Immediately press a chocolate piece into each cookie’s center. Transfer to a wire rack to cool.
To make ahead: Store cookies in an airtight container for up to 1 week.
Serving Size: 1 cookie Per Serving: 95 calories; protein 1.6g; carbohydrates 14.8g; dietary fiber 0.8g; sugars 9.5g; fat 3.8g; saturated fat 1.3g; cholesterol 7.2mg; vitamin a iu 9.7IU; folate 13.8mcg; calcium 6.5mg; iron 0.7mg; magnesium 1.2mg; potassium 9.4mg; sodium 63.9mg; added sugar 9g. Exchanges:
1/2 fat, 1/2 other carbohydrate, 1/2 starch