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Makes 3 dozen
Peanut butter is a good source of vitamin E and magnesium and contains mostly monounsaturated fat, which may reduce your risk of
cardiovascular disease.
1/4 cup + 2 Tbsp packed dark brown sugar
1/3 cup trans-free spread or vegetable shortening
1/4 cup chunky natural peanut butter
1 large egg yolk
1/2 tsp vanilla extract
1/2 cup all-purpose flour
1/2 tsp baking powder
1/8 tsp salt
2 oz semisweet baking chocolate, broken into 36 small chunks
1. Preheat the oven to 350°F. Line 2 large baking sheets with parchment.
2. Combine the sugar, spread or shortening, peanut butter, egg yolk, and vanilla extract in a large bowl and mix until well combined.
3. In a medium bowl, combine the flour, baking powder, and salt. Add to the peanut butter mixture and stir until well combined.
Divide the dough into 36 cookies, using 1 generous teaspoon per cookie, and place on the prepared baking sheets. Lightly press each
cookie down with your fingers until slightly larger than a quarter and about 1/4" thick. Bake until lightly golden, 9 to 11 minutes.
4. Remove the cookies from the oven and immediately press a chocolate chunk onto the center of each. Cool completely on the baking
sheets or place in the refrigerator for 15 minutes to firm up the chocolate.
To keep the size of these cookies uniform, use a measuring teaspoon.
Per serving (3 cookies): 141 cal, 2 g pro, 15 g carb, 8 g fat, 2.5 g sat fat, 17 mg chol, 1 g fiber, 105 mg sodium
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