Peanut Butter Munchies

Chocolate peanut butter desserts have been my go-to this year, so it’s only fitting that my last cookie be the Peanut Butter Munchies! These have a rich chocolate flavor with a kick of peanut butter. This recipe is from a 2004 magazine of the 100 best cookies….these had to be near the top of that list!


  • 1 and 1/2 cups all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/2 cup (1 stick) butter at room temperature
  • 1/2 cup granulated sugar + 2 tbsp for dusting
  • 1/2 cup packed brown sugar
  • 3/4 cup peanut butter (divided into 1/2 and 1/4 cup)
  • 1 egg at room temperature
  • 1 tbsp milk
  • 1 tsp pure vanilla extract (no imitation!!)
  • 3/4 cup powder sugar

  1. Preheat oven to 350º F. Line baking sheets with parchment paper.
  2. In medium bowl stir together flour, cocoa powder and baking soda. Set aside.
  3. In bowl of stand mixer beat together butter, 1/2 cup granulated sugar, brown sugar and 1/4 cup peanut butter until well combined. Add egg, milk and vanilla and mix until combined. Gradually add the flour mixture – mix on low until the flour has all been incorporated. 
  4. The original recipe calls for making this chocolate dough into 32 balls (1 1/4 inch). I made them about half this size and doubled the number (full disclosure – it was late and I didn’t feel like making a second batch). Place them 2 inches apart on baking sheet. Slightly flatten each cookie (using the bottom of measuring cup or glass).        
  5. For the filling, mix 1/2 cup peanut butter with the powder sugar.    
  6. Shape this mixture into 32 (3/4 inch) balls – or 64 (about half that size).
  7. Top each flattened chocolate ball with a peanut butter ball. Shape the chocolate dough around the peanut butter filling, completely covering it. Roll into a ball and place back on baking sheet.  
  8. Dip the bottom of a glass into a bowl of sugar. Press down gently on each dough ball to flatten slightly.                       
  9. Bake for about 8 minutes, until just set. Let stand for 1 minute then transfer to wire rack to cool completely.
  10. Store in an airtight container – they will store better at cooler temperatures but will stay at room temperature for several days.