Peanut Butter Chocolate Acorn Cookies.
Creamy, delicious chocolate bites
Servings: 8 Servings
Calories: 2027kcal
Ingredients
- 1 cup [Smucker's Natural Creamy Peanut Butter | http://www.smuckersnaturalpeanutbutter.com/?utm_source=halfbakedharvest&utm_medium=blogpost&utm_campaign=mand]*
- 1 egg
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 4 ounces semi-sweet chocolate melted
- 24 Hershey's Kisses unwrapped
- 24 milk chocolate peanut butter or butterscotch chips
Instructions
- Preheat the oven to 305 degrees F.
- In the bowl of a stand mixer, beat together the peanut butter, egg, sugar, baking soda, vanilla and salt until the dough comes together. Roll the dough into small teaspoon size balls and then flatten them slightly. Using the tines of a fork, gently press down on each cookie in a crosshatch pattern. Place the cookies on a baking sheet and repeat with the remaining dough.
- Place in the oven and bake for 8-10 minutes until slightly puffed. Allow to cool completely before finishing.
- When ready to assemble, smear a small amount of melted chocolate onto the bottom of a kiss. Press onto the flat bottom of the cookie. Smear a little more chocolate onto the flat bottom of a chocolate chip, and press onto the rounded top of the cookie. Repeat with remaining ingredients. Set aside to dry, about 30 minutes. Store in an airtight container for up to 4 days.
Notes
*It is VERY important that you really mix your peanut butter well before adding it to the recipe. You want to make sure you mix any oil at the top of the jar with the peanut butter below so that it is smooth and spreadable. **Cookies adapted from [Martha Stewart | http://www.marthastewart.com/892348/easy-peanut-butter-cookies].
Nutrition
Calories: 2027kcal | Carbohydrates: 98g | Protein: 13g | Fat: 54g | Saturated Fat: 25g | Cholesterol: 24mg | Sodium: 182mg | Potassium: 591mg | Fiber: 8g | Sugar: 84g | Vitamin A: 35IU | Calcium: 95mg | Iron: 4.1mg