Chocolate Peanut Butter Munchies

chocolate-peanut-butter-munchies

Chocolate Peanut Butter Munchies
 
Chocolate Peanut Butter Munchies These soft sweet cookies are the best of both worlds of chocolate and peanut butter. When I first came across this recipe from Better Homes & Garden, I thought they would be complicated and time consuming. After making them multiple times, they are a wiz. I prefer to use crunchy peanut butter because that is my husband’s favorite. Makes lots, because they will go fast! Makes: 32 cookies Prep 40 mins Bake 350 8 mins per batch
Author:
Recipe type: Dessert
Ingredients
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ cup butter, softened
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • ¼ cup peanut butter (I like to use crunchy)
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • ¾ cup sifted powdered sugar
  • ½ cup peanut butter
  • 2 tablespoons granulated sugar
Instructions
  1. Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.
  2. In a large mixing bowl beat together butter, the ½ cup granulated sugar, brown sugar, and the ¼ cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.
  3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining ½ cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.
  4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.
  5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.
  6. Bake cookies in preheated oven for 8 minutes or until just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool.
  7. Makes 32 cookies.
Notes
Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.