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Chocolate Peanut Butter Crackles

 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 McCormick® Pure 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.
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.