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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

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 each: 91 calories, 4g fat (1g saturated fat), 9mg cholesterol, 36mg sodium, 13g carbohydrate (7g sugars, 1g fiber), 2g protein Diabetic Exchanges: 1 starch, 0 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


Reviews for Chocolate Peanut Butter Crackles

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
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MY REVIEW
ngonzales 110417
Reviewed Feb. 3, 2013

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

MY REVIEW
melyn1 156780
Reviewed Jan. 21, 2012

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

MY REVIEW
Mlv49331 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."

MY REVIEW
balboia 110416
Reviewed Jan. 17, 2012

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

MY REVIEW
elenabrant 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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