1 cup butter, softened
1/2 cup sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
PEANUT BUTTER TOPPING:
1/3 cup packed brown sugar
1/3 cup creamy peanut butter
1/4 cup butter, softened
1/2 cup semisweet chocolate chips, melted
1/3 cup confectioners' sugar
2 tablespoons 2% milk
1. Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5 to 7 minutes. Beat in vanilla. Gradually add flour to creamed mixture and mix well.
2. Shape into 3/4-in. balls. Coat bottom of a glass with cooking spray, then dip it in sugar. Flatten cookies with prepared glass, redipping glass in sugar as needed. Place on baking sheets. Bake until set, 12 to 15 minutes. Remove to wire racks to cool completely.
3. In a small bowl, beat the brown sugar, peanut butter and butter until smooth. Spread 1 teaspoon over each cookie. Combine glaze ingredients; gently spread 3/4 teaspoon over each peanut butter layer. Store in a single layer in airtight containers.
TOTAL TIME: Prep: 30 min. Bake: 15 min./batch + cooling
YIELD: 5 dozen.
1 cookie: 157 calories, 10g fat (6g saturated fat), 20mg cholesterol, 75mg sodium, 16g carbohydrate (9g sugars, 1g fiber), 2g protein.