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Peanut Butter Munchies Recipe

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This recipe for Peanut Butter Munchies, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Moilanen
Added: Sunday, February 10, 2008


1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 tsp. baking soda
1/2 cup softened butter
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup peanut butter
1 egg
1 tbsp. milk
1 tsp. vanilla
3/4 cup sifted powdered sugar
1/2 cup peanut butter
2 tbsp. granulated sugar

Preheat oven to 350 degrees. In medium bowl stir together flour, cocoa, and baking soda; set aside.

In a large bowl beat together butter, 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the flour mixture as you can. Stir in remaining flour mixture. Form the chocolate dough into 32 balls about 1 1/4 inches in diameter. Set aside.

For filling, combine powdered sugar and 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4 inch) balls.

On a work surface, slightly flatten a chocolate dough ball; top with a peanut butter ball. For each cookie, shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball.

Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in 2 tbsp. granulated sugar.

Bake cookies in preheated oven for 8 minutes or until just set and surface slightly cracks. Let stand 1 minute. Transfer to wire racks; cool.

Number Of Servings:
Number Of Servings:
Makes 32
Personal Notes:
Personal Notes:
To store: Place cookies 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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