Recipe: Chocolate Peanut Butter Munchies

Hey, Heidi! I found this online earlier this month, haven't had a chance to try it yet. Let us know how it turns out, if you use this recipe. And if you find a better one, please share. Happy Holidays and happy baking!

CHOCOLATE PEANUT BUTTER MUNCHIES

FOR THE CHOCOLATE COOKIES:
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 sugar
1/2 cup brown sugar
1/4 cup peanut butter
1 egg
1Tbsp milk
1 tsp vanilla

Stir together flour, cocoa powder, and baking soda. Set aside.

In a separate bowl, mix butter, sugar, brown sugar, and peanut butter. Add egg, milk, and vanilla, beating well. Beat in as much flour mixture as possible using a mixer. Stir in the remaining flour mixture. Form into 32 balls, about 1 1/4-inches in diameter. Set aside.

FOR THE PEANUT BUTTER FILLING:
3/4 cup powdered sugar
1/2 cup peanut butter
2 Tbsp sugar

Beat together powdered sugar and peanut butter until smooth. Knead by hand if necessary. Shape the filling into 32 balls.

TO MAKE THE COOKIES:
Preheat oven to 350 degrees F.

Slightly flatten a chocolate dough ball and top with a peanut butter filling ball. Shape the chocolate dough completely around the peanut butter dough. Roll into a ball. Repeat with remaining dough.

Place cookies 2 inches apart on an ungreased baking pan. Lightly flatten cookies with a glass dipped in the sugar. The cookies will flatten more as they bake.

Bake for about 8 minutes or just until set. The cookie surfaces should be slightly cracked. Cool on pan for about a minute. Then, transfer to a wire rack to cool completely.

Note: Can be frozen for up to 3 months

Source: adapted from BH&G's Holiday Baking magazine