Dark Chocolate-Peanut Butter Blossom Cookies

Dark Chocolate-Peanut Butter Blossom Cookies

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From: EatingWell.com, September 2018

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.

Ingredients 28 servings

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Original recipe yields 28 servings
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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

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
  2. 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.
  3. Using wet hands, roll the dough between your palms into balls, using about 1 tablespoon for each. Flatten each ball into a 12-inch thick disc. Place 2 inches apart on the prepared baking sheets.
  4. 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 information

  • Serving size: 1 cookie
  • Per serving: 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
  • Carbohydrate Servings: 1
  • Exchanges: ½ fat, ½ other carbohydrate, ½ starch

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