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Instructions |
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Beat butter and sugars with a mixer at high speed until well blended. Add vanilla and egg; beat well. Add peanut butter; beat until blended. Divide butter mixture evenly between 2 bowls.
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Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt. Spoon half of flour mixture into 1 bowl of butter mixture; stir until well blended.
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Stir cocoa into remaining flour mixture; add to remaining bowl of butter mixture, stirring until well blended. Cover both bowls of dough, and chill at least 1 hour.
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Preheat oven to 375F. Roll peanut butter dough into 76 (1/2-inch) balls. Roll chocolate dough into 76 (1/2-inch) balls. Gently roll together 1 chocolate dough ball and 1 peanut butter dough ball. Place balls 2 inches apart on baking sheets coated with cooking spray. Flatten cookies with the bottom of a glass. Bake at 375F for 8 minutes. Cool 1 to 2 minutes on pans. Remove from pans; cool completely on wire racks.
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Serving
Suggestions |
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POINTS: 1 PER SERVING: CAL 38 FAT 1.9g DIET FIB .2g
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Originally Submitted
4/26/2008
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