Peanut Butter Munchies
- Cook Time: 8 minutes per batch
- Servings: 32 cookies
- Course: Dessert
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- 1-1/2 cups 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
Preheat oven to 350 degree F.
In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside. 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.
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. 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.
Place balls 2 inches apart on a cookie sheet lined with Reynolds® Parchment Paper. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.
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.
To Store Place in layers separated by parchment paper in an airtight container; cover. Store at room temperature for up to days or freeze for up to months.