• 5 Ratings

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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a medium bowl stir together flour, cocoa powder, and baking soda; set aside.

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  • 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.

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  • 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.

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  • 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.

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  • 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.

Tips

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

127 calories; 6 g total fat; 3 g saturated fat; 14 mg cholesterol; 72 mg sodium. 16 g carbohydrates; 1 g fiber; 3 g protein;

Reviews

5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1