Peanut Butter Surprise Chocolate Cookies
In celebration of 'Peanut Month', I wanted to bake something with peanut butter. Most of you chose the Peanut Butter Surprise Chocolate Cookies in the poll, and so your wish is my command. I don't often have a taste for peanuts or peanut butter, but I hadn't baked anything with peanut-flavor in 6 months, so I was longing for some sweet & salty peanuts. The recipe is from Martha Stewart, who I recently discovered has some amazing recipes! The cookies came out more beautiful and more tastful than I had expected. They were perfectly crisp on the outside, and gooey on the inside. Great recipe!Peanut Butter Surprise Chocolate Cookies recipe: Martha Stewart - Living
Makes 40 cookies. (I halved the recipe, except for the peanut butter filling, and got 13 cookies)
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup Dutch cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter
- 1/2 cup pure vegetable shortening
- 1/2 cup granulated sugar
- 1 1/4 cups light-brown sugar, firmly packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup peanut butter
Instructions:
1. Sift together flour, cocoa powder, baking powder, and baking soda. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, shortening, granulated sugar, and 1 cup light-brown sugar on medium speed until light and fluffy, about 2 minutes.
3. Add eggs, one at a time, mixing until fully combined between each addition.
4. Add vanilla, and beat to combine.
5. Gradually add dry ingredients, and mix on low speed until fully combined.
6. Remove from mixer. Using a wooden spoon, stir in chocolate chips.
7. Cover bowl with plastic wrap, and chill until firm, about 1 hour. (I formed the dough into a flat disk and wrapped it in plastic)
8. Preheat the oven to 350F/180C.
9. Line baking sheets with Silpats (nonstick French baking mats) or parchment paper.
10. In a small bowl, using a rubber spatula, stir together peanut butter and remaining 1/4 cup light-brown sugar.
11. Using a 1 1/4-inch scoop or heaping tablespoon, drop dough onto prepared baking sheets about 2 inches apart. (I used a round cookie cutter)
12. Make a thumbprint in the center of each cookie.
13. Fill thumbprint with 1 teaspoon peanut-butter mixture.
14. Top with a second scoop of dough, and carefully mold dough to cover 'surprise'.
15. Bake until firm, about 12 minutes.
16. Transfer sheets to wire racks to cool for 5 minutes, then transfer cookies to racks.
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