New This Month

Chocolate Peanut Butter Surprise Cookies

  • Yield: Makes about 3 1/2 dozen

Source: Martha Stewart Living, February 2000


  • 2 cups all-purpose flour
  • 1/2 cup Dutch cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 8 tablespoons (1 stick) 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


  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. Add eggs, one at a time, mixing until fully combined between each addition. Add vanilla, and beat to combine. Gradually add dry ingredients, and mix on low speed until fully combined. Remove from mixer. Using a wooden spoon, stir in chocolate chips. Cover bowl with plastic wrap, and chill until firm, about 1 hour.

  3. Preheat the oven to 350 degrees. Line baking sheets with Silpats (nonstick French baking mats) or parchment paper.

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

  5. Using a 1 1/4-inch scoop or heaping tablespoon, drop dough onto prepared baking sheets about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 1 teaspoon peanut-butter mixture. Top with a second scoop of dough, and carefully mold dough to cover "surprise."

  6. Bake until firm, about 12 minutes. Transfer sheets to wire racks to cool for 5 minutes, then transfer cookies to racks.

Reviews Add a comment

  • tirednurse
    4 FEB, 2015
    These cookies look good, and I followed the recipe and used a heaping tablespoon top and bottom with the PB in the center but it only made a dozen cookies. Not three and a half dozen! But they are Huge cookies. I baked them 15 min and just took them out of the oven. I hope that it was long enough and they are completely baked. I don't know how to tell. I don't eat cookies but am baking them for hubby. He loved the MS chocolate chip cookies I made recently, so hoping these are a hit too.
  • MS112616560
    20 DEC, 2013
    As everyone says: delicious. Made them with my 10 y.o. son and he's in heaven. 'Those cookies are too good for this world!" Almost more like brownies? We made them a bit too big, but overall they live up to the hype.
  • SLOMomOf2
    13 SEP, 2013
    I love chocolate & peanut butter so I had to make this recipe. It is one of the best cookies I've ever had. They're dangerous b/c you can't stop eating them and the recipe makes so many. Absolutely amazing. My family made ice cream sandwiches with them too. Definitely making these again and again and again.
  • KissMyApron
    14 JAN, 2011
    I used these cookies to make ice cream sandwiches for a dinner party. They were a fun, nostalgic and not to mention utterly decadent hit!
  • mtigertwo
    25 JAN, 2009
    love this cookie family and friends love it. Best cookie yet
  • bkawosa
    19 DEC, 2008
    These turned out very well. I did not have Dutch Cocoa, only Ghiradelli, and did not have shortening so I used another stick of butter. The cookies may have been a bit moister I'm guessing with shortening, but were still great. I also used organic creamy peanut butter. Will make these often, loved them!
  • KathrynEnglish
    12 DEC, 2008
    I have made these cookies everything Thanksgiving and Christmas for last 4 years. People are obsessed with them and heaven forbid that I ever decide NOT to make them, I might be facing an angry mob. I use the mini chocolate chips because it is easier to make the wells for the peanut butter filling. My in-laws think I am some kind of culinary expert and they are not that difficult to make. Viva la Chocolate Peanut Butter Surprises!
  • mammag
    12 DEC, 2008
    I use a cookie scoop and make an indent, insert the peanut butter and roll the cookie in my hands - perfect little balls and hidden peanut butter - also roll them in sugar before baking .
  • julialovesmartha
    25 NOV, 2008
    Hi everyone! I must say I LOOOOVE these cookies-they have NEVER failed to please the people I've made them for-I've made them many times over now.. I always use the Ghiradelli chocolate chips-wish I could use their cocoa but it wasn't Dutch. :( My biggest challenge is being able to perfectly hide the peanut butter within the cookies. But these are completely yummy--you won't go wrong with it--- I give them five stars!!
  • ariley0929
    10 NOV, 2008
    these were soooo yummy!! not that hard to make either!!! i think i put too much on the cookie sheet, becuase mine came out huge!! but they are still delicious!!!