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Peanut-Butter Surprises

73

Smooth peanut butter is sealed inside chocolate-chocolate-chip dough. These are decidedly more chewy than a candy peanut-butter cup.

  • Yield: Makes about 2 1/2 dozen

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup Dutch-process cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 pound (1 stick) unsalted butter, room temperature
  • 1/2 cup solid vegetable shortening
  • 1/2 cup granulated sugar
  • 1 1/4 cups firmly packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup creamy peanut butter

Directions

  1. Preheat oven to 350 degrees. Line 2 baking sheets with Silpats (French nonstick baking mats). Sift together flour, cocoa powder, baking powder, and baking soda, and set aside.

  2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vegetable shortening, granulated sugar, and 1 cup brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between additions. Add vanilla; beat to combine. Gradually add dry ingredients; mix on low speed until fully combined. Add chocolate chips; mix on low just until combined. Cover bowl with plastic wrap; chill until firm, about 1 hour.

  3. In a small bowl using a rubber spatula, stir together peanut butter and remaining 1/4 cup brown sugar.

  4. Drop 1 tablespoon of dough at a time onto baking sheets, spacing cookies about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 2 teaspoons peanut butter mixture. Top with a second tablespoon of flattened dough. Carefully mold dough to cover the surprise.

  5. Bake until firm, about 12 minutes, rotating halfway through. Transfer baking sheets to wire racks to cool for 5 minutes. Remove cookies from baking sheets, and let cool completely on wire racks.

Reviews Add a comment

  • kvnsgrl
    7 NOV, 2013
    Delicious and incredibly addictive.
    Reply
  • MS12137482
    21 SEP, 2013
    A little nerve racking to make but worth it
    Reply
  • JV13
    6 AUG, 2012
    I made these yesterday for a dinner party and they were absolutely delicious! I am not a huge fan of really sweet cookies so I did not add the chocolate chips and it was just as delicious. Great recipe and it was a big hit!
    Reply
  • mykele
    1 APR, 2012
    Ladies, we have anot her recipe where we are to preheat our ovens way before the dough will be ready as the dough needs to be chilled for at least one hour. Just an energy saving tip. I am off to the kitchen to make these now...sounds yummy. Mykele
    Reply
  • akire32
    18 MAR, 2011
    delicious! I halved the recipe and got 14 generously sized cookies. I omitted the shortening because I tend to not like shortening in cookies, and replaced it with unsweetened applesauce. I also accidentally put the entire amount of brown sugar into the dough. They still turned out wonderfully! I used the "two disk" construction method the previous poster mentioned :) YUM!
    Reply
  • ecampbell09
    6 FEB, 2011
    I found it was easiest to shape the dough into a ball in my hand, and then flatten it on the cookie sheet. Then I used a faux-pastry bag (ziploc with the corner snipped off) to add the peanut butter (AND a mini dollop of NUTELLA!!) and then another flattened disc of dough to cover the top. Best cookies I ever made!!!
    Reply
  • lisamaria
    2 JUN, 2010
    Great recipe and great cookie! The peanut butter flavor is subtle..not overpowering..but a nice suprise! I did use reduced fat peanut butter and you can't tell. I also used some whole wheat pastry flour in place of 1/2 cup of all purpose. It helps a little and no one knows! This recipe is a keeper. Oh, I also did not get as many as the recipe states, but I like big cookies, so I don't mind. I got 18 larger ones. :) Enjoy!!
    Reply
  • Beril
    26 MAY, 2010
    I am not a fan of this recipe as is. My first batch that I made exactly to the recipe came out too wet, so the cookies spread too much, and it wasn't as chocolatey as the photo. I adjusted the recipe by increasing the cocoa, brown sugar and flour by 2 tbps each and git beautiful looking cookies, which were also chocolatey. I had omitted sugar from the peanut butter thinking it might be too sweet, but in retrospect, I should have kept it in.
    Reply
  • pcbaker
    14 NOV, 2009
    These were good but only made about a dozen large cookies. If you need more than that like I did as going to a pot luck, make adjustments :)
    Reply
  • Lisanbrandon
    31 JUL, 2009
    Has anyone succesfully made these with a substituion for the shortening? We don't do hydrogenated....
    Reply