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.

 

Cinnamon Stars

Cinnamon Stars: Zimtsterne

Cinnamon Stars: Zimtsterne
 
Cinnamon Stars: Zimtsterne (Germany) adapted by a Food Network Recipe These beautiful cookies are chewy, puffs of sweetness. These are not easy to make. So if this is your first time, give yourself a full day to do it!
Author:
Recipe type: Goodies
Cuisine: German
Ingredients
  • 2¼ cups confectioners' sugar, plus more for rolling* (please see Cook's Note)
  • 15 ounces sliced almonds, with skin (about 4½ cups)
  • 1¼ teaspoons ground cinnamon
  • 3 large egg whites, room temperature
  • 2 teaspoons finely grated lemon zest
Instructions
  1. Sift the confectioners' sugar.
  2. Put ½ cup of the sifted confectioners' sugar, 10 ounces (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces.
  3. Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the remaining confectioners' sugar while whipping, until the whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside ⅔ cup of this meringue for topping the cookies.
  4. Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough.
  5. Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
  6. Lay a sheet of waxed paper on the work surface and dust with confectioners' sugar.
  7. BE VERY GENEROUS WITH DUSTING OR IT WILL STICK LIKE CRAZY!
  8. Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about ¼-inch thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.
  9. Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. (Excess dough can be rerolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue.
  10. Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.
Notes
Busy Baker's Tips: The dough can be frozen between the sheets of paper for up to 2 weeks. Store baked cookies in an airtight container for up to 10 days.