Peanut Butter Munchies

By oakleyj

Chocolaty on the outside, these sweets offer a deliciously creamy peanut butter center

Ingredients

• 1-1/2 1-1/2
• cups all-purpose flour
• 1/2 1/2
• cup unsweetened cocoa powder
• 1/2 1/2
• teaspoon baking soda
• 1/2 1/2
• cup butter, softened
• 1/2 1/2
• cup granulated sugar
• 1/2 1/2
• cup packed brown sugar
• 1/4 1/4
• cup peanut butter
• 1 1
• egg
• 1 1
• tablespoon milk
• 1 1
• teaspoon vanilla
• 3/4 3/4
• cup sifted powdered sugar
• 1/2 1/2
• cup peanut butter
• 2 2
• tablespoons granulated sugar

Details

Servings 32
Adapted from bhg.com

Preparation

Step 1

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.

To Store: 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.