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Peanut Munchies

It's that peanut butter and chocolate duo that is a delightful combination. Always a Christmas cookie favorite, this treat can be frozen for make-ahead convenience.

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  • Yields: 32 cookies
  • Prep: 35 mins
  • Bake: 8 mins 350°F per batch

Peanut Munchies

Directions

  1. In a medium bowl stir together flour, cocoa powder, and baking soda; set aside.
  2. In large mixing bowl combine butter, the 1/2 cup granulated sugar, brown sugar, and 1/4 cup of the peanut butter; beat with mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much flour mixture as you can with mixer. Using wooden spoon, stir in any remaining flour mixture. Shape dough into 32 balls, each about 1-1/4 inches in diameter. Set aside.
  3. For filling, in bowl combine powdered sugar and remaining 1/2 cup peanut butter. With mixer beat until smooth; knead by hand if necessary. Shape into 32 balls.
  4. Preheat oven to 350 degrees F. On work surface, flatten a chocolate dough ball; top with peanut butter ball. Shape flattened dough over peanut butter ball, completely covering peanut butter ball; reshape into ball. Repeat with remaining balls.
  5. Place balls 2 inches apart on cookie sheet. Flatten with bottom of glass dipped in the 2 tablespoons granulated sugar. Bake about 8 minutes. Let stand 1 minute. Transfer to racks; Cool. Makes 32 cookies.

From the Test Kitchen

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.

Nutrition Facts (Peanut Munchies)

  • Per serving:
  • 127 kcal cal.,
  • 6 g fat
  • (3 g sat. fat,
  • 14 mg chol.,
  • 72 mg sodium,
  • 16 g carb.,
  • 1 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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