| INGREDIENTS | |
|---|---|
| 1 1/2 cups all-purpose flour | |
| 1/2 cup unsweetened cocoa | |
| 1/2 tsp. baking soda | |
| ------ | |
| 1/2 cup sugar | |
| 1/2 cup firmly packed brown sugar | |
| 1/2 cup margarine, softened | |
| 1/4 cup peanut butter | |
| 1 tsp. vanilla | |
| 1 egg | |
| ------ | |
| 3/4 cup peanut butter | |
| 3/4 cup confectioners sugar | |
| ------------------------------ | |
| DIRECTIONS | |
| - In small bowl combine flour, cocoa and baking soda, blend well. In large bowl beat sugar, brown sugar, margarine and 1/4 cup peanut butter until light and fluffy. Add vanilla and egg., beat well. Stir in flour mixture until blended; set aside. In small bowl, combine filling ingredients; blend well. Roll into 30 (1-inch) balls. | |
| - For each cookie, with floured hands shape about 1 tablespoon dough around peanut butter ball, covering completely. Place 2 inches apart on ungreased cookie sheet. Flatten with bottom of glass dipped in sugar. | |
| - Bake at 375 degrees F oven 7 to 9 minutes or until set and slightly cracked. Cool on wire racks. Decorate if desired. Makes 30 cookies. |
My cookies came out alittle different than the ones pictured in the magazine article. I had 2 less cookies (28) than the 30 cookie yield from the recipe, however mine appear to be much thicker than the cookies pictured in the clipping. Below are the steps I took for this recipe.
| Vitamin A | 86% |
| Vitamin C | 0% |
| Calcium | 14% |
| Iron | 121% |
