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.
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