Sugary and peanut buttery goodness kissed with a touch of chocolate. A holiday classic, but welcome all year round.
adapted from Hershey's
Ingredients:
1/2 cup shortening (we use Earth Balance Buttery Sticks)
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 Tbs milk (we omit)
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
additional granulated sugar
Heat oven to 375°F. Remove wrappers from chocolates.
In a medium bowl add the flour, baking soda and salt. Whisk and set aside.
Beat shortening and peanut butter in large
bowl until well blended. Add the granulated sugar and brown sugar;
beat until fluffy. Add egg, milk and vanilla and beat well. Gradually beat the flour mixture into peanut butter mixture.
Shape dough into 1-inch balls. Roll in the
granulated sugar and place on ungreased cookie sheet (or sheet lined
with silicone mat)
Bake 8 to 10 minutes or until lightly browned.
Immediately press a chocolate into center of each cookie; cookie will
crack around edges. Remove from cookie sheet to wire rack. Cool
completely.
Makes about 48 cookies.
Nutritional Information (per Hershey's website) per serving (1 cookie):
Calories: 90, Total Fat: 6g, Saturated Fat: 2g,
Cholesterol: 5mg, Sodium: 75mg,Total Carbohydrate: 10g, Dietary Fiber:
less than 1g, Sugars: 6g, Protein: 2g, Vitamin A: 0%DV*,
Vitamin C: 0%DV*, Calcium: 0%DV*, Iron: 2%DV*
*%DV= %Daily Values are calculated based on a 2000 calorie diet
