Best Giannas Chocolate Peanut Butter Cup Crackles Recipes

Peanut Butter Crackles image

Provided by Food Network Kitchen

Categories dessert

Time 2h

Yield About 36 cookies

Number Of Ingredients 12

1 1/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1 cup packed light brown sugar
3/4 cup creamy peanut butter
1 large egg
1 teaspoon pure vanilla extract
1/3 cup mini chocolate chips
1/3 cup granulated sugar
1/2 cup confectioners' sugar, plus more for dusting (optional)

Steps:

Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Whisk the flour, baking soda, baking powder and salt in a medium bowl. Beat the butter, brown sugar and peanut butter in a large bowl with a mixer on medium speed until creamy, about 1 minute. Increase the speed to medium high and beat until fluffy, about 2 more minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until well blended. Add the chocolate chips and beat until combined.
Put the granulated sugar and confectioners¿ sugar in separate small bowls. Roll tablespoonfuls of dough into balls, then roll first in the granulated sugar and then generously in the confectioners' sugar. Arrange 2 inches apart on 2 ungreased baking sheets.
Bake, switching the pans halfway through, until the cookies are just firm around the edges and cracked on top, 15 to 18 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. Dust the cookies with more confectioners' sugar, if desired.

5-ingredient Chocolate Peanut Butter Cups Recipe by Tasty image

Provided by Tiffany Lo

Categories Desserts

Yield 12 servings

Number Of Ingredients 7

1 cup dark chocolate, chopped, melted
¼ cup coconut oil
1 teaspoon vanilla extract
½ cup natural peanut butter
¼ cup honey
2 tablespoons coconut oil
muffin tin liner

Steps:

Line a muffin tin with muffin tin liners.
In a bowl or measuring cup, add the dark chocolate and ¼ cup (50 g) coconut oil.
Stir in vanilla extract.
Microwave for 30-second intervals until melted, stirring each time.
Pour half of the chocolate mixture into the liners (just enough to cover the whole bottom). Save the other half for the top layer.
Freeze for 15 minutes.
In a bowl or measuring cup, add the peanut butter, honey, and 2 tablespoons coconut oil.
Microwave 15 seconds or until slightly melted and pourable.
Pour mixture evenly into the muffin tin.
Freeze for 5 minutes.
Pour remaining chocolate mixture on top of the peanut butter layer.
Freeze until firm about 1 hour.
Store in the refrigerator until ready to serve.
Enjoy!