Ingredients Jump to Instructions ↓

  1. 1 cup sugar blend

  2. 1/2 cup canola oil

  3. 2 eggs

  4. 2 egg whites

  5. 3 teaspoons vanilla extract

  6. 2-1/2 cups all-purpose flour

  7. 2/3 cup baking cocoa

  8. 2 teaspoons baking powder Dash salt Dash ground cinnamon

  9. 24 miniature peanut butter cups, halved

  10. 1/2 cup confectioners' sugar

Instructions Jump to Ingredients ↑

  1. In a large bowl, beat the first five ingredients. Combine the flour, cocoa, baking powder, salt and cinnamon; gradually add to egg mixture and mix well. Cover and refrigerate for 4 hours or until easy to handle. Roll dough into 1-in. balls. Flatten each ball and wrap around a peanut butter cup half; reshape into a ball. Roll in confectioners' sugar. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 350° for 10-12 minutes or until set. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container. Yield: 4 dozen.


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