Nutrition per serving may change if servings are adjusted.
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
Preheat oven to 350°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 ½-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.
95 calories;4 g fat(1 g sat); 1 g fiber; 15 g carbohydrates; 2 g protein; 14 mcg folate; 7 mg cholesterol; 9 g sugars; 9 g added sugars; 10 IU vitamin A; 0 vitamin C; 7 mg calcium; 1 mg iron; 64 mg sodium; 9 mg potassium