BROWSE TYPE
Peanut Butter–Chocolate Buttons
Recipe submitted by:
Smart Balance
|
Description:
These bite-size cookies taste great by themselves or as part of the ice cream sandwiches shown in the photo from our Food Plan.
Difficulty: Easy
Course: Snack
Main Ingredient: Eggs
Ingredients:
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Smart Balance® Butter Blend Stick with Omega-3s, softened
1/3 cup Smart Balance® Peanut Butter
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 Smart Balance™ Omega-3 Grade A Natural Large Egg
1 1/2 teaspoons vanilla extract
60 milk chocolate mini kisses
Prep Time:
18 Minutes (Preheat Oven to 375)
Cook Time:
7 Minutes
Yield/Notes:
YIELD: 5 dozen cookies (1 cookie per serving) PER SERVING: 58 calories, 1g protein, 8g carbohydrate,
2.8g total fat, 1.1g saturated fat, 1.9g monounsaturated fat, 0.3g polyunsaturated fat, 0g trans fat, 209mg omega-3 fatty acids, 96mg omega-6 fatty acids, 6mg cholesterol, 62mg sodium, 0g fiber
Download our Food Plan for a variation of this recipe!
|
|
STEP 1: |
|
|
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk. |
|
|
|
STEP 2: |
|
|
Combine butter blend, peanut butter, and sugars in a large bowl. Beat with a mixer at medium speed until light and fluffy, about 2 minutes. Add the egg and vanilla. Reduce to low speed, and gradually add the flour mixture until just blended, scraping bottom and sides of bowl occasionally. |
|
|
|
|
STEP 3: |
|
|
Shape dough into 1-inch balls, and place 1 inch apart on baking sheets lined with parchment paper. |
|
|
|
|
STEP 4: |
|
|
Bake at 375° for 6 minutes. Remove from oven, and place a milk chocolate mini kiss in center of each cookie, pressing down lightly to adhere. Bake 1 more minute or until golden on the bottom. Remove cookies from baking sheet, and cool completely on a wire rack. Store in an airtight container for up to 4 days, or freeze for up to 2 weeks. |
|
|
|
|
|
|
Comments
city: Baltimore
With ice cream, these cookies are a delicious summer treat!
The batter seemed a little wet, so before I put the cookies in the oven, I placed the trays with the cookie dough balls in the refrigerator for 20 minutes to firm up the dough.
They're also easy to make vegan by using SB Light Buttery Spread and egg replacer powder equivalent to 2 eggs.
If you're not a fan of chocolate kisses, chunks of dark chocolate work just as well to top the cookies. But be sure to bake the cookies for the entire 7 minutes before adding the chunks because they will melt much more quickly than the chocolate kisses.