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.

Melissa Fallon
Source:, September 2018


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

95 calories; protein 1.6g 3% DV; carbohydrates 14.8g 5% DV; exchange other carbs 1; dietary fiber 0.8g 3% DV; sugars 9.5g; fat 3.8g 6% DV; saturated fat 1.3g 6% DV; cholesterol 7.2mg 2% DV; vitamin a iu 9.7IU; folate 13.8mcg 4% DV; calcium 6.5mg 1% DV; iron 0.7mg 4% DV; magnesium 1.2mg; potassium 9.4mg; sodium 63.9mg 3% DV; thiaminmg 4% DV; added sugar 9g.

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