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

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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
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


  • 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 each: 91 calories, 4g fat (1g saturated fat), 9mg cholesterol, 36mg sodium, 13g carbohydrate (7g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.


  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

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ngonzales User ID: 1269258 110417
Reviewed Feb. 3, 2013

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

melyn1 User ID: 4815575 156780
Reviewed Jan. 21, 2012

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

Mlv49331 User ID: 6059679 155190
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."

balboia User ID: 5646408 110416
Reviewed Jan. 17, 2012

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

elenabrant User ID: 1507377 155188
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!"

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