Show Subscription Form




Chocolate Peanut Butter Crackles Recipe
Chocolate Peanut Butter Crackles Recipe photo by Taste of Home

Chocolate Peanut Butter Crackles Recipe

Publisher Photo
“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
TOTAL TIME: Prep: 40 min. + chilling Bake: 10 min./batch
MAKES:48 servings
TOTAL TIME: Prep: 40 min. + chilling Bake: 10 min./batch
MAKES: 48 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Chocolate Peanut Butter Crackles in Light & Tasty December/January 2008, p45

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.

Reviews for Chocolate Peanut Butter Crackles

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 3, 2013

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

MY REVIEW
Reviewed Jan. 21, 2012

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

MY REVIEW
Reviewed Jan. 18, 2012

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.

MY REVIEW
Reviewed Jan. 17, 2012

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

MY REVIEW
Reviewed May. 18, 2011

Delicious! I don't use artificial sweetners, so I substituted 1 cup of regular sugar. These were a hit on my Christmas cookie tray!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT