Peanut Munchies
Source of Recipe
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List of Ingredients
1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp. baking soda
1/2 cup butter, softened
1/2 cup + 2 Tbsp. granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 Tbsp. milk
1 tsp. vanilla
3/4 cup powdered sugar Recipe
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.
6. 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.
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