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Peanut Butter Munchies

Peanut Butter Munchies

Peanut Butter Munchies

These have turned themselves into a Christmas tradition by being so awesome. With all the sifting, and rolling they can be a little daunting, so when the family is in town, I take advantage of the helpful spirit and churn out a double-batch.


  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 1/2 cup light brown sugar packed
  • 1/4 cup peanut butter
  • 1 large eggs
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 3/4 cup powdered sugar sifted
  • 1/2 cup peanut butter
  • 2 tablespoons sugar


  1. Preheat oven to 350F. In a medium bowl stir together flour, cocoa powder, and baking soda; set aside
  2. 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 as you can. Stir in remaining flour mixture. Form the chocolate dough into 32 balls about 1 1/4 inches in diameter. Set aside.
  3. For filling, combine powdered sugar and 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; top with peanut butter ball. For each cookie shape the chocolate dough over the peanut butter filling. Roll dough into a ball.
  5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons sugar.
  6. 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.
  7. TO STORE: Place cookies in layers separated by wax paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.


Highly addictive

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