Peanut Butter Munchies Food

PEANUT BUTTER MUNCHIES

Steps:

• Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.
• 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. Set aside.
• For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.
• 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.
• Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.
• Bake cookies in preheated oven for 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.

PEANUT BUTTER MUNCHIES

Steps:

• Preheat oven to 350 degree F.
• In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.
• 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.
• Set aside.
• For filling: Combine powdered sugar and 1/2 cup peanut butter until smooth.
• Shape mixture into 32 ( 3/4-inch) balls.
• 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.
• Place balls 2 inches apart on an ungreased cookie sheet.
• Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.
• Bake cookies in preheated oven for 8 minutes or until they are just set and surface is slightly cracked.
• Let cookies stand for 1 minute.
• Transfer cookies to wire racks; cool.

PEANUT BUTTER AND JELLY COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk the egg and sugar together until thoroughly combined. Add the peanut butter and vanilla extract, and stir to combine. The batter will be thick at this point, now it is time to scoop.
• Using a scant 1 tablespoon portion, drop the batter onto a parchment-lined baking sheet. Spray a small offset spatula with cooking spray and press the balls down until they are 1/3-inch thick; press a little more deeply in the center. Fill each with 1/4 teaspoon of the grape jelly and spread it in a thin layer.
• Bake until golden brown, 15 to 18 minutes. Let the cookies cool; this part is really important, because it is when the cookies firm up and get their perfect cookie crunch.
• Cool and EAT!