I've never really been into Valentine's Day. I'm one of these girls that will spend V-Day at a bar chowing down cheeseburgers and Irish nachos (Oh, Murphy's how I miss you....). Not exactly what most people would call "romantic", but it works for me.
However, I do love a themed dessert. However, I'm kinda currently "cup-caked" out and since last week was a brownie, I didn't want to do something chocolate. However, I always bring my dessert creations into work (or send them off with Marshall), so its always best do make something that doesn't require cutting or a plate.
Cookies it is! I've always loved those peanut butter cookies with the Hershey kisses on top. And when I came across these heart-shaped chocolates in the store, I knew I had a winning idea. However, most traditional PB cookie recipes include shortening, tons of sugar and flour, plus PB (duh!) which is incredibly high in fat. Yeah- that definitely wouldn't be too WW friendly. So I debated....could I really come up with a recipe that would a) bake up like a cookie b) be pseudo-diet friendly and c) actually taste good??
Well, I was going to try....
How Long Will It Take:
About an hour total
But Is It Good For Me:
Well, not every dessert recipe is going to be an awesome diet success as the brownies. But that aren't too terrible. Recipe makes 2 dozen cookies, 3 points+ per cookie
What You'll Need:
What To Do:
1. Preheat oven to 350. Beat together the PB, egg, Splenda, and vanilla. The add flour and mix until incorporated. Cover and chill for 20 minutes.
2. Roll into 1/2-3/4 inch balls and place on cookie sheets. Bake about 10 minutes or until lightly browned. Remove from oven and immediately press a chocolate into the middle of each cookie. Allow to cool on the sheet for a few mintues and then move to a wire cooling rack.