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
Recipe type: Dessert
  • 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
  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.
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.


Rhubarb Blueberry Turnovers


Rhubarb Blueberry Turnovers
Rhubarb Blueberry Turnovers adapted from The Art and Soul of Baking These are the perfect amount of sweet and tart. By far my husband's most favorite treat.
  • Crust:
  • 1½ cups all-purpose flour
  • 1 teaspoon sugar
  • pinch of salt
  • ½ cup cold unsalted butter (one stick), cut into small pieces
  • 8 oz. cold cream cheese, cut into 8 pieces
  • Filling:
  • 4 oz. rhubarb, cut into ½-inch pieces (1 cup)
  • 4 oz. blueberries (1 cup)
  • 6 tablespoons sugar
  • zest of one lemon (about 2 teaspoons of zest)
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground cardamom (optional)
  • Egg wash:
  • 1 large egg yolk
  • 2 tablespoons milk or cream
  • Sanding sugar, turbinado sugar (sugar in the raw), or granulated sugar for sprinkling on the turnovers.
  1. Place flour, sugar and salt in the bowl of a food processor and pulse a few times to blend the ingredients. Add the cold butter pieces and pulse several times until the mixture resembles coarse bread crumbs. Add the cream cheese and pulse until the mixture starts to clump together in a shaggy mass.
  2. Dump the dough out onto a lightly floured board or counter and knead briefly until the dough comes together. Pat the dough into a square (about ¾ inch thick) and wrap in plastic. Chill in the fridge for at least 30 minutes or up until 2 days.
  3. Just before removing dough from the refrigerator, prepare the filling: In a medium bowl, stir together rhubarb, blueberries, sugar, lemon zest, and spices; set aside. Preheat oven to 350 degrees and place two baking racks close to the center of the oven.
  4. Unwrap dough and place on a lightly floured surface. Roll dough into a large square (slightly larger than 15 inches all around), about ⅛ inch thick. Using a large knife, trim dough to a 15-inch square. Use a ruler to mark 5-inch increments along each side of the dough then cut into 9 (5-inch) squares.*
  5. In a small bowl, beat together the egg and milk; set aside. Add a spoonful of rhubarb-blueberry filling in the center of each pastry square (try to divide filling between the squares as evenly as possible). Using a pastry brush, lightly brush the edges of the squares with the egg wash. Fold the dough over the filling to form a triangle and gently press the edges together with the side of your hand or fingertips. Use a fork to crimp the edges.
  6. Divide the turnovers between two baking sheets that have been lined with either parchment or silicone baking mats. Brush the tops of the turnovers with the egg wash then sprinkle with sugar. Using the tip of a small knife, cut several slits in the top of each turnover. Place baking sheets on two baking racks in the center of a preheated 350-degree oven. Bake for 15 minutes then rotate the sheets from front to back and switch them between the racks to ensure even browning. Bake for 10 to 15 minutes longer until the turnovers are golden brown. Transfer pastries to a cooling rack. Serve turnovers warm or at room temperature.
*At this point, the squares can be stacked (with pieces of parchment or waxed paper between layers), wrapped in plastic and refrigerated for up to two days or frozen (place in a plastic freezer bag) for up to two months. These were some of the best turnovers I’ve ever tasted! They are sweet, but tart and the crust is flaky and flavorful. I’ve already made them twice and can see myself making them again and again in the future. Any type of berry filling would work great in these turnovers, and according to Recipe Girl, cherries work great as well!