Best Chocolate Peanut Butter Crackles Recipes
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
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 91 calories, Fat 4g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 36mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
GIANNA'S CHOCOLATE PEANUT BUTTER CUP CRACKLES
Steps:
- Pre-heat oven to 350 degrees F. Using a cookie scoop, scoop out 1 inch balls of dough. Using your finger, make a hole in the center, put in half a peanut butter cup and close. Roll into a ball and then roll into powdered sugar. Place on non-stick baking sheet and repeat until dough is done. Bake each batch for 12 minutes, take out of oven and let sit for 1-2 minutes. Then place on cooling racks to cool. Cookies will have beautiful crackled effect when done.
CHOCOLATE PEANUT BUTTER CRACKLES
How to make Chocolate Peanut Butter Crackles
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- In a glass mixing bowl melt the semisweet chocolate and butter in the microwave for 1 minute, stirring until smooth.
- In your food processor pulse the almonds until finely chopped.
- Add the flour, baking powder and salt and pulse to mix well.
- Add the peanut butter flavoring, egg and 3 Tbs of sugar to the chocolate mixture.
- Add the almond flour mixture to the chocolate mixture and stir until it just comes together.
- Fold the chopped peanut butter cups into the dough and cover, refrigerate for 30 minutes.
- Preheat your oven to 325º F and line two baking sheets with parchment or baking mats.
- Scoop 1" balls of dough and roll them in the chopped peanuts and then the powdered sugar mixture.
- Place the balls of dough on the baking sheets 2" apart and bake for 12 minutes, rotating the pans half way through.
- Cool on the pan 3 minutes, then transfer to a wire rack and cool completely.
- Serve warm or store cooled cookies in an air tight container for up to 3 days.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
