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. Source:, September 2018

Melissa Fallon


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; 3.8 g total fat; 1.3 g saturated fat; 7 mg cholesterol; 64 mg sodium. 9 mg potassium; 14.8 g carbohydrates; 0.8 g fiber; 9 g sugar; 1.6 g protein; 10 IU vitamin a iu; 14 mcg folate; 7 mg calcium; 1 mg iron; 1 mg magnesium; 9 g added sugar;

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