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Chocolate Peanut Butter Crackles

“I make these every year and they disappear fast,” writes Giovanna Kranenberg from Cambridge, Minnesota. “They have a lovely snowy look, making them perfect for the holidays!” The make-ahead dough is an added bonus

48 ServingsPrep: 40 min. + chilling Bake: 10 min./batch

Ingredients

1 cup sugar blend
1/2 cup canola oil
2 eggs
2 egg whites
3 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2/3 cup baking cocoa
2 teaspoons baking powder
Dash salt
Dash ground cinnamon
24 miniature peanut butter cups, halved
1/2 cup confectioners' sugar

Directions

In a large bowl, beat the first five ingredients. Combine the flour,
cocoa, baking powder, salt and cinnamon; gradually add to egg
mixture and mix well. Cover and refrigerate for 4 hours or until
easy to handle.
Roll dough into 1-in. balls. Flatten each ball and wrap around a
peanut butter cup half; reshape into a ball. Roll in confectioners'
sugar. Place 2 in. apart on ungreased baking sheets; flatten
slightly.

2 of 2

Chocolate Peanut Butter Crackles (continued)

Directions (continued)

Bake at 350° for 10-12 minutes or until set. Cool for 2 minutes
before removing from pans to wire racks. Store in an airtight
container.
Yield: 4 dozen.

Nutrition Facts: 1 cookie equals 91 calories, 4 g fat (1 g saturated fat), 9 mg cholesterol, 36 mg sodium, 13 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.