2/3 cup butter, softened
1 cup creamy peanut butter
1 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking powder
1/2 teaspoon salt
1 ounce unsweetened chocolate, melted
12 whole cashews
24 striped chocolate kisses, unwrapped
24 semisweet chocolate chips
1. In a large bowl, beat butter, peanut butter and brown sugar until blended. Beat in egg and vanilla. In another bowl, mix flour, oats, baking powder and salt; gradually beat into creamed mixture.
2. If necessary, cover and refrigerate dough 1 hour or until firm enough to shape. Divide dough in half; shape 1 portion into an 8-in.-long roll. Mix melted chocolate into remaining dough. Roll chocolate dough between 2 sheets of waxed paper into an 8-in. square. Place plain roll on chocolate dough. Wrap chocolate dough around plain dough, pinching together at the seam to seal. Wrap and refrigerate 3 hours or until firm.
3. Preheat oven to 350°. Unwrap and cut dough crosswise into 24 slices 3/8 in. thick. To make owls, place two slices side by side on an ungreased baking sheet; pinch the top of each slice for ears. Place a cashew between slices for a beak. Repeat with remaining dough.
4. Bake 12 to 15 minutes or until set. Cool on pans 5 minutes before removing to wire racks. While cookies are warm, place 2 kisses on each cookie, pointed side down, for eyes. (Kisses will melt slightly.) Top each kiss with a chocolate chip. Cool completely.
TOTAL TIME: Prep: 35 min. + chilling Bake: 15 min.
YIELD: 1 dozen
I came up with these cookies as a treat for my kids’ class parties. Not only do they look cute, but they are also delicious.
Nutrition Facts
1 cookie: 456 calories, 28g fat (12g saturated fat), 45mg cholesterol, 340mg sodium, 47g carbohydrate (27g sugars, 3g fiber), 9g protein.