Peanut Butter Kisses
November, 2006

Makes 4 1/2 dozen / An update on the classic peanut butter cookie, with more whole grains and a delicious bite of dark chocolate in the center. These soft treats are excellent with milk.

1 cup whole-wheat flour
1 cup whole-wheat pastry flour
1/2 cup oat bran
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup pure maple syrup
2/3 cup natural peanut butter, smooth or chunky
6 tablespoons unsalted butter, softened
1 1/2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
4 1/2 dozen large dark chocolate drops (such as Dagoba)

1. Preheat oven to 350°. Lightly coat baking sheets with cooking spray.
2. In a medium bowl, combine flours, oat bran, baking powder, baking soda, and salt. In a large bowl, combine maple syrup, peanut butter, butter, and brown sugar. Mix on medium-high speed until light and fluffy. Add eggs and vanilla extract and beat until well blended. Stir flour mixture into peanut butter mixture. Set aside for a few minutes to firm slightly.
3. Roll 1-inch balls between your palms. Place balls onto prepared baking sheets, about 2 inches apart. Bake 4 minutes. Remove baking sheets from oven and place 1 chocolate drop in the center of each cookie. Bake for an additional
5 minutes or until golden brown. Remove cookies from sheets and transfer to wire racks to cool.

PER SERVING (2 cookies): 185 cal, 41% fat cal, 9g fat, 4g sat fat, 22mg chol, 4g protein, 25g carb, 2g fiber, 102mg sodium