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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Peanut Butter Munchies

Makes: 32 servings Yield: 32 cookies
Prep 40 mins Bake 350°F 8 mins  per batch
Peanut Butter Munchies
Ingredients
  • 1 1/2  cups  all-purpose flour
  • 1/2  cup  unsweetened cocoa powder
  • 1/2  teaspoon  baking soda
  • 1/2  cup  butter, softened
  • 1/2  cup  granulated sugar
  • 1/2  cup  packed brown sugar
  • 1/4  cup  peanut butter
  • 1  egg
  • 1  tablespoon  milk
  • 1  teaspoon  vanilla
  • 3/4  cup  sifted powdered sugar
  • 1/2  cup  peanut butter
  • 2  tablespoons  granulated sugar
Directions

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 1/2 cup granulated sugar, brown sugar, and the 1/4 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 1/2 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 theyre just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire 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.

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