seriously, so good.
one package plain popcorn (NO BUTTER)
one tub baker’s dipping chocolate
pop the popcorn as per directions. microwave the chocolate as per directions. drizzle. let cool (fridge works great). scarf.
makes 24 cakes. bake @ 350°, 20 min & ta-dah!
bake @ 375°, 7-9 min. & ta-dah! makes 30 cookies.
1 1/2 C all-purpose flour
1/2 C unsweetened cocoa powder
1/2 tsp b. soda
1/2 C wt. sugar
1/2 C packed br. sugar
1/2 C butter, softened
1/4 C peanut butter
1 tsp vanilla extract
3/4 C confectioners sugar
3/4 C peanut butter
ready, set, go:
preheat the oven to 375°.
in a small bowl mix together the flour, cocoa powder, and baking soda. in a large bowl, beat together the sugars, butter, and 1/4 C of peanut butter until light and fluffy. beat in vanilla and egg. slowly mix in flour mixture. set aside.
for the peanut butter filling combine confectioners’ sugar and 3/4 C peanut butter. beat together well. roll filling into 30 small balls. try to keep the balls all the same size (around 1 in).
for each cookie use 1 TBSP of chocolate dough and roll into a ball (it helps to flour your hands first). squish ball of chocolate dough flat and place peanut butter ball in the center.
TIP leave chocolate dough in ball & press thumb into it to fill with peanut butter:
wrap the chocolate dough up and around the peanut butter ball to completely cover. place 2 inches apart on a baking sheet. dip the bottom of a glass into white sugar and use the cup to lightly flatten the cookie balls. bake for 7-9 minutes.