Light Peanut Butter Blossoms
photo by CookinMindy
- Ready In:
- 25mins
- Ingredients:
- 13
- Yields:
-
48 cookies
- Serves:
- 48
ingredients
- 1⁄2 cup light butter
- 1⁄2 cup reduced-fat peanut butter
- 1⁄2 cup Splenda sugar substitute
- 1⁄2 cup packed brown sugar
- 1 teaspoon baking powder
- 1⁄8 teaspoon baking soda
- 1 egg
- 2 tablespoons skim milk
- 1 teaspoon vanilla
- 1⁄4 cup unprocessed wheat bran
- 1 1⁄4 cups all-purpose flour
- 1⁄2 cup Splenda sugar substitute
- 1 (12 ounce) package Hershey chocolate kisses, unwrapped
directions
- Preheat oven to 350°F.
- Beat together butter and peanut butter until creamy.
- Add sugars, baking soda, and baking powder and beat until "fluffy".
- Beat in egg, milk, and vanilla.
- Beat in wheat bran and flour.
- Optional: place dough in fridge for one hour for easier to handle dough and a puffier cookie.
- Using a half tablespoon measure, roll dough into one inch balls.
- Roll balls in Splenda.
- Place on cookie sheet and bake for 10-12 minutes.
- Immediately press one Hershey kiss into the center of each cookie and move to a cooling rack so the kiss doesn't melt all the way.
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RECIPE SUBMITTED BY
I'm the daughter of Cookin'Diva who taught me everything I know about cooking.
I love to cook and love to bake even more. I like to have fun experimenting and make my favorite recipe's healthier. I'm a senior in child development and family studies and work at a local YWCA. I love trying out new recipes on the families at River Vineyard Church, especially baked treats!