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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 114.6
  • Total Fat: 3.9 g
  • Cholesterol: 6.7 mg
  • Sodium: 78.8 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 1.2 g
  • Protein: 2.4 g

View full nutritional breakdown of Chocolate Peanut Butter-filled Cookies calories by ingredient
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Chocolate Peanut Butter-filled Cookies

Submitted by: *~*LINDSAY*~*
Chocolate Peanut Butter-filled Cookies

Introduction

"Peanut Butter Munchies"--courtesy of EatingWell "Peanut Butter Munchies"--courtesy of EatingWell
Number of Servings: 32

Ingredients

    1-1/2 cups whole wheat 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 they're 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.


**Cooking time is 8 minutes per batch.

Number of Servings: 32

Recipe submitted by SparkPeople user *~*LINDSAY*~*.






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Member Ratings For This Recipe

  • I used regular flour and white sugar and they still came out quite yummy. - 12/21/08

    Was this review helpful?   yes  No
  • I'm so glad I'm the first to comment! I just made these today with my DD11 and they turned out AMAZING!!! They weren't too hard and we got 4 dozen cookies out of it! There was still quite a bit of peanut butter filling left over though. We made ours about 1"-1.5".

    They look just like the picture. - 12/5/08

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