New This Month

Peanut Butter Surprises

18

These chewy cookies are best eaten when they are fresh from the oven, while the chocolate center is still warm.

  • Yield: Makes about 2 dozen

Source: Martha Stewart Living, October 2002

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup smooth peanut butter
  • 1 cup roughly chopped, roasted, salted peanuts, plus 48 halves for pressing into tops
  • 10 ounces semisweet chocolate, cut into 1-inch chunks

Directions

  1. Combine flour, baking soda, and salt in a medium bowl, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy. Add egg and vanilla; beat until well combined. Add peanut butter, and beat until combined.

  2. Add the flour mixture all at once, and beat on low speed until just combined. Add the peanuts; beat until combined. Wrap dough in plastic wrap, and chill in refrigerator at least 2 hours.

  3. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Pinch off about 2 tablespoons of dough, and make a well in your hand with the dough. Place one chunk of chocolate in the center, and enclose with the dough to cover completely. Roll dough into about a 1 3/4-inch ball with your hands.

  4. Place the ball of dough on the baking sheet; repeat with the remaining dough and chocolate, placing cookies about 2 inches apart. Press 2 peanut halves into the top of each cookie.

  5. Bake until cookies are golden, 16 to 18 minutes, rotating the pans halfway through. Remove from the oven; transfer cookies to a wire rack to cool slightly.

Cook's Notes

Refrigerating the dough before forming, filling, and baking ensures that the cookies hold their shape as they cook, leaving a molten chocolate core.

Reviews Add a comment

  • CassKatt
    11 JUL, 2010
    Ha ha gloriousjean your complaining about complaining. This is what the comment section is for, for us all to share ideas and ask each other opinions. I love it and appreciate everyone that does.
    Reply
  • rms313
    5 JUL, 2010
    Gloriousjean, I didn't see any whining or complaining other than your own. Maybe you should stick to "If you don't have anything nice to say, don't say anything at all!" A simple question is not a complaint, and does not make anyone less of a good cook than you claim to be!
    Reply
  • rock63roll64
    5 JUL, 2010
    THIS COOKIE LOOKS SO YUMMY!!! CAN HARDLY WAIT TO TRY IT!!! OF COURSE THINGS CAN BE SUBSTITUTED!! I DO IT ALL THE TIME AND HAVE NEVER BEEN DISAPPOINTED. THAT IS HOW NEW THINGS ARE DISCOVERED AND INVENTED, BY BEING BOLD AND TRYING ALL KINDS OF NEW THINGS!! BE NOT AFRAID....JUST DO IT!!!!
    Reply
  • patcash
    5 JUL, 2010
    Shanigirl, well said!
    Reply
  • Shanigirl528
    5 JUL, 2010
    Gloriousjean, some people have to ask first because they don't have the money/resources to try a recipe differently than it's printed. If it doesn't come out right, it's a waste of valuable time and money. Another part of being a good cook is sharing your experiences with others to help them grow.
    Reply
  • Gloriousjean
    5 JUL, 2010
    I get so tired of all the whinning and complaining that goes on in this column. The writers give us recipes that they think we may like. You can change any recipe any way you want. I do it all the time. That's what makes a good cook. So instead of complaining, TRY IT.
    Reply
  • mykele
    3 OCT, 2009
    Peanuts also make great brittle...that time is coming soon. mykele
    Reply
  • patcash
    19 SEP, 2009
    I give up. Maybe I am using too many words. In a nutshell try Hershey Kisses and also any nut will do. : )
    Reply
  • patcash
    19 SEP, 2009
    why are my comments not showing?
    Reply
  • dknyjoyce
    15 SEP, 2009
    hi, im joyce from philippines. can i use walnuts instead of peanuts?
    Reply