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Category: Cookies
Prep Time: Cook Time: Total Time:
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 cup butter, sugar and brown sugar
1/4 cup peanut butter
1 egg
1 tbsp milk
1 tsp vanilla
3/4 cup confectioners sugar
1/2 cup peanut butter
2 tbsp sugar
Preheat oven to 350. Mix dry ingredients; set aside. In a bowl, cream next 4 ingredients, then add next 3 ingredients; mix well. Bean in as much of the flour mixture as you can. Stir in remaining mixture. Form dough into 32 balls, about 1 1/4 inches. Set aside
Filling: combine confectioners sugar and 1/2 cup peanut butter until smooth. Shape mixture into 32 3/4 inch balls.
On a work surface, slightly flatten a chocolate dough ball. Top with peanut butter ball. For each cookie, shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll the dough into a ball. Place balls 2 inch apart on an ungreased cookie sheet. Lightly flatten with bottom of a butter glass dipped in 2 tbsp sugar. Bake for 8 minutes or until just set and surface slightly cracks. Let stand 1 minute. Transfer to wire racks; cool. Makes 32 cookies.
To store: Place cookies in layers separated between waxed paper in an airtight container. Cover and store at room temperature for up to 3 day or freeze for up to 3 months.
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PEANUT BUTTER MUNCHIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 cup butter, sugar and brown sugar
1/4 cup peanut butter
1 egg
1 tbsp milk
1 tsp vanilla
3/4 cup confectioners sugar
1/2 cup peanut butter
2 tbsp sugar
Preheat oven to 350. Mix dry ingredients; set aside. In a bowl, cream next 4 ingredients, then add next 3 ingredients; mix well. Bean in as much of the flour mixture as you can. Stir in remaining mixture. Form dough into 32 balls, about 1 1/4 inches. Set aside
Filling: combine confectioners sugar and 1/2 cup peanut butter until smooth. Shape mixture into 32 3/4 inch balls.
On a work surface, slightly flatten a chocolate dough ball. Top with peanut butter ball. For each cookie, shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll the dough into a ball. Place balls 2 inch apart on an ungreased cookie sheet. Lightly flatten with bottom of a butter glass dipped in 2 tbsp sugar. Bake for 8 minutes or until just set and surface slightly cracks. Let stand 1 minute. Transfer to wire racks; cool. Makes 32 cookies.
To store: Place cookies in layers separated between waxed paper in an airtight container. Cover and store at room temperature for up to 3 day or freeze for up to 3 months.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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