[Recipe] Chocolate Peanut Butter Munchies

Our ward’s Relief Society had an activity tonight based on gifts and our favorite things. We were each provided a gift bag and given the instructions to put one of our favorite things in the bag and we would exchange gifts at the activity.
I struggled to think of something that is my favorite. I know I have plenty, but nothing came. All I could think of was food related! So… food it was. 

Cookies to be exact: Chocolate Peanut Butter Munchies. Why these cookies? Because 1) I love chocolate and peanut butter. 2) I enjoy baking, especially cookies. 3) These are my favorite cookies to make- there’s something so fun about rolling balls and then smashing them.

Chocolate Peanut Butter Munchies
[Chocolate Balls]
1 1/2 c. flour
1/2 c. cocoa powder
1/2 tsp. baking soda
1/2 c. sugar
1/2 c. packed brown sugar
1/2 c. butter, softened
1/4 c. peanut butter
1 egg
1 Tbsp. milk
1 tsp. vanilla
[Peanut Butter Balls]
3/4 c. powdered sugar
1/2 c. peanut butter
2 Tbsp. sugar

Preheat oven to 375 degrees.

In a small bowl, stir together flour, cocoa and baking soda. In a large bowl, cream together 1/2 c. sugar, brown sugar, butter and 1/4 c. peanut butter. Beat in the egg, milk and vanilla. Add the flour mixture. Shape the dough into 32 balls. Set aside.

In a small bowl, combine powdered sugar and 1/2 c. peanut butter. Beat until smooth- knead with your hands if necessary. It will be crumbly. (I added 1-2 tsp. milk to help cream the peanut butter and powdered sugar together. Just don’t add too much, or it will be sticky and won’t roll. If that happens add extra powdered sugar until it is no longer is sticky.) Shape into 32 balls.


To form the cookies, flatten 1 chocolate ball. Place a peanut butter ball on top.


Shape the chocolate ball around the peanut butter center completely covering the filling. Reshape into a ball.


Repeat with the remaining dough.


Place 2 inches apart on an ungreased cookie sheet. Place 2 Tbsp. sugar in a bowl.
Dip the bottom of a drinking glass in sugar and lightly flatten each cookie, redipping in sugar between cookies.


Bake for 8 minutes, or until the cookies are set and slight cracks form on top. Cool on a cookie sheet for 1 minute. Remove from cookie sheet and cool on a rack.


Pour yourself a glass of milk (you’ll want it) and enjoy a cookie, or two, or three…
And don’t forget the best part of cookie making- licking the beater clean!

“COOO-KIE”