Peanut Butter Kisses
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Peanut Butter Kisses November, 2006 Makes 4 1/2 dozen / An update on the classic peanut butter cookie, with more whole grains and a delicious bite of dark chocolate in the center. These soft treats are excellent with milk. 1 cup whole-wheat flour 1 cup whole-wheat pastry flour 1/2 cup oat bran 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup pure maple syrup 2/3 cup natural peanut butter, smooth or chunky 6 tablespoons unsalted butter, softened 1 1/2 cups brown sugar 2 eggs 2 teaspoons vanilla extract 4 1/2 dozen large dark chocolate drops (such as Dagoba) 1. Preheat oven to 350°. Lightly coat baking sheets with cooking spray. 2. In a medium bowl, combine flours, oat bran, baking powder, baking soda, and salt. In a large bowl, combine maple syrup, peanut butter, butter, and brown sugar. Mix on medium-high speed until light and fluffy. Add eggs and vanilla extract and beat until well blended. Stir flour mixture into peanut butter mixture. Set aside for a few minutes to firm slightly. 3. Roll 1-inch balls between your palms. Place balls onto prepared baking sheets, about 2 inches apart. Bake 4 minutes. Remove baking sheets from oven and place 1 chocolate drop in the center of each cookie. Bake for an additional 5 minutes or until golden brown. Remove cookies from sheets and transfer to wire racks to cool. PER SERVING (2 cookies): 185 cal, 41% fat cal, 9g fat, 4g sat fat, 22mg chol, 4g protein, 25g carb, 2g fiber, 102mg sodium |
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