newanatomy
Well-Known Member
- Joined
- Jan 5, 2014
- Messages
- 2,983
Peanut Butter Chocolate Thumbprints
- Prep time: 5
- Cooking time: 25 minutes
- Phase Choice:
Net Carbs: 1.8 Fiber: 1.0 Protein: 2.9 Fat: 6.9 Calories: 85.8
Servings Quantity: 24
Ingredients
- 1 Cup peanut butter
- 1 Cup granular sugar substitute (sucralose)
- 1 large egg
- 1/4 Teaspoon salt
- 1 Teaspoon baking soda
- 2 Ounces sugar-free chocolate, chopped
- 1 Tablespoon heavy cream
- Preheat oven to 350°F. Line two sheet pans with parchment paper.
- Combine the peanut butter, egg, granular sugar substitute, baking soda and salt in a medium bowl. Mix until all ingredients are fully incorporated. It will thicken up with stirring into a semi-firm dough.
- Divide dough into 4 equal parts. Make 6 equal balls out of each quarter of dough. About 24 cookies total. Place balls on sheet leaving 1-inch between each. Flatten slightly by lightly pressing down on each with the bottom of a glass (do not over flatten, leave it thick enough for the thumb print well).
- Bake for 7 minutes, remove from oven, make indentations in the center by pressing the handle end of a wooden spoon into each cookie, return to the oven and bake until edges are golden another 8-10 minutes more. Allow to sit on the pan for 5 minutes before removing to a cooling rack, cool completely.
- Place chocolate in a microwave safe bowl with the cream. Microwave in 10-20 second intervals stirring in between until chocolate is melted. Stir to fully incorporate the cream and smooth out the texture. Spoon about 1 tsp of chocolate into the indentations in the cookies. Allow chocolate to set up, this can be done quickly by placing the finished cookies in the refrigerator for 5-10 minutes.
- Store cookies in a single layer in a air tight container for up to 1 week. The nutritionals listed are for 1 cookie.
