Save on Pinterest

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
  • Total Time
    Prep: 40 min. + chilling Bake: 10 min./batch
  • Makes
    4 dozen

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.
Editor's Note
This recipe was tested with Splenda sugar blend.
Nutrition 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.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • ngonzales
    Feb 3, 2013

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

  • melyn1
    Jan 21, 2012

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

  • Mlv49331
    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
    Jan 17, 2012

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

  • elenabrant
    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!