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Chocolate Peanut Butter Crackles Recipe

Chocolate Peanut Butter Crackles Recipe photo by Taste of Home

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“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

This recipe is:

Healthy

Diabetic Friendly

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Chocolate Peanut Butter Crackles Recipe

Prep: 40 min. + chilling Bake: 10 min./batch

Yield: 48 Servings

40 10 50

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.
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.

Editor's Note: This recipe was tested with Splenda sugar blend.

Nutritional 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.

Originally published as Chocolate Peanut Butter Crackles in Light & Tasty December/January 2008, p45

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Chocolate Peanut Butter Crackles

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Reviewed on Feb. 03, 2013 by ngonzales

Sticky. I used cooking spray on my hands to prevent sticking. They're yummy though!

Reviewed on Jan. 21, 2012 by melyn1

Loved by my family!! Sticky dough don't handle too much!! Makes 2 dozen.

Reviewed on Jan. 18, 2012 by Mlv49331

I was out of cocoa and substituted with Ghirardelli chocolate hazelnut hot cocoa mix. I also didn't want to wait for the dough to chill so i spread the batter in a 8x10 pan and sprinkled it with broken peanut butter cups. It produced a cake like brownie. Baked it for about 25 minutes or until a toothpick came out clean. The office crew loved them.

Reviewed on Jan. 17, 2012 by balboia

very dry should have added peanut butter cups into cookie dough and maybe a little less flour