Peanut Butter Munchies

I found this recipe in Better Homes and Gardens' 100 Best Cookies magazine a few years ago.  These are now on my Christmas Baking list every year.  They are a bit of work, but totally worth it!  They are fantastic when they're just out of the oven, but stay very nice in the freezer too.

Peanut Butter Munchies 
1 cup less 1 Tbsp sifted powdered sugar 
3/4 cup peanut butter 
1-1/2 cups all-purpose flour 
1/2 cup unsweetened cocoa powder 
1/2 teaspoon baking soda 
1/2 cup butter, softened 
1/2 cup granulated sugar 
1/2 cup packed brown sugar 
1/4 cup peanut butter 
1 egg 
1 tablespoon milk 
1 teaspoon vanilla
2 tablespoons granulated sugar


1. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the 3/4 cup peanut butter until smooth. Refrigerate for about 1 hour (while you make the chocolate cookie part, steps 2 and 3 below).  Shape mixture into 32 (3/4-inch) balls. 
2. Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside. 
3. In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. 
4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls. 
5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the palm of your hand.  Sprinkle the 2 tablespoons granulated sugar over the cookies. 
6. Bake cookies in preheated oven for 7-8 minutes or until they're just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies.

To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.


YUM!