Light Peanut Butter Blossoms

I love peanut butter blossoms, and can't ever eat just one. And they're fun to make with little kids who love to roll them in the sugar and put the kiss on top. So I had to find a way to make them healthier and have some nutritional value. They're a little chewier this way.

• Ready In: 25 mins
• Serves: 48
• Yields: 48 cookies

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

1. Preheat oven to 350°F.
2. Beat together butter and peanut butter until creamy.
3. Add sugars, baking soda, and baking powder and beat until "fluffy".
4. Beat in egg, milk, and vanilla.
5. Beat in wheat bran and flour.
6. Optional: place dough in fridge for one hour for easier to handle dough and a puffier cookie.
7. Using a half tablespoon measure, roll dough into one inch balls.
8. Roll balls in Splenda.
9. Place on cookie sheet and bake for 10-12 minutes.
10. 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.