There is no denying that the union of chocolate and peanut butter can reduce your willpower to crumbs. The creamy peanut centres surrounded by dense chocolate are so satisfying, one cookie goes a long way.
- Portion size 24 servings
- Credits : Canadian Living Magazine: December 2013
Ingredients
Filling:
Method
Filling: Stir peanut butter with brown sugar until smooth. For each cookie, roll 1 tbsp dough into ball; in palm of hand, press to flatten into about 1/3-inch (3 mm) thick disc. Repeat to form second disc.Curve hand to form well in centre of 1 of the discs; fill with 1 tsp of the filling. Top with second disc; press dough around filling to cover. Press to flatten slightly; pinch edge to seal and form about 2-inch (5 cm) diameter disc. Place cookies, about 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets.
Bake, 1 sheet at a time, in 350 F (180 C) oven until no longer shiny, about 18 minutes. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely. Drizzle chocolate over cookies; top each with 1 peanut half. Cover loosely and refrigerate until chocolate is firm, about 30 minutes.
Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.?
Nutritional facts per cookie: about
- Fibre 2 g
- Sodium 89 mg
- Sugars 10 g
- Protein 4 g
- Calories 199.0
- Total fat 13 g
- Potassium 128 mg
- Cholesterol 36 mg
- Saturated fat 7 g
- Total carbohydrate 20 g
%RDI
- Iron 9.0
- Folate 11.0
- Calcium 2.0
- Vitamin A 7.0
