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% |