Peanut-Butter Surprises

73 Ratings
  • 5 16
  • 4 23
  • 3 18
  • 2 10
  • 1 6

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

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Recipe Summary

Yield:
Makes about 2 1/2 dozen
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Ingredients

Directions

  • 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.

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  • 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.

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

  • 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.

  • 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.

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Reviews (31)

73 Ratings
  • 5 16
  • 4 23
  • 3 18
  • 2 10
  • 1 6
Martha Stewart Member
11/07/2013
Delicious and incredibly addictive.
Martha Stewart Member
09/21/2013
A little nerve racking to make but worth it
Martha Stewart Member
08/06/2012
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!
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Martha Stewart Member
04/01/2012
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
Martha Stewart Member
03/18/2011
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!
Martha Stewart Member
02/06/2011
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!!!
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Martha Stewart Member
06/02/2010
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!!
Martha Stewart Member
05/26/2010
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.
Martha Stewart Member
11/14/2009
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 :)
Martha Stewart Member
07/31/2009
Has anyone succesfully made these with a substituion for the shortening? We don't do hydrogenated....
Martha Stewart Member
03/12/2009
I made these cookies for Christmas and they were a big success! Highly recommended if you like chocolate
Martha Stewart Member
02/17/2009
What is the difference between these and the chocolate peantut butter surprise cookies?
Martha Stewart Member
02/06/2009
I just made these and they are fantastic!! I didn't have a paddle adjustment and they came out just fine. Be careful not to make huge cookies like I did, because I ran out of dough to cover the top. I think 2 tsp. of the PB mixture is way too much, plus I ran out of that too! I used 1 tsp. and it was plenty. Great Great cookie and I will definitely make them again!
Martha Stewart Member
12/22/2008
roseinmiami, i've had sugar cookies for the past few days, it messes up my digestive tract, too. i try to control myself on the amount i eat, it's just so hard to!
Martha Stewart Member
12/15/2008
I'm assuming these can be made using a standard hand mixer. I don't have a stand mixer with paddle attachment yet but I really want to try these. Anybody have any problems using a regular mixer?
Martha Stewart Member
11/29/2008
It must make "huge" cookies!
Martha Stewart Member
11/19/2008
I made these this weekend, and the reception has been fabulous. I am grateful for the advice on apple sauce and/or avocado - I will try those (or butter) next time. I love these cookies but I have had a little trouble digesting these (to be delicate :)). I think it may be the shortening, only since it is not something I often use. Anyone have a similar experience with shortening?
Martha Stewart Member
11/14/2008
DEElicious. I had at least three people tell me this was the best cookie they've ever had. I did find an organic, non-hydrogenated shortening to lessen the guilt factor. MMMM....
Martha Stewart Member
11/12/2008
Oh. My. Goodness. These are so delicious they should be illegal! This has become my all-time favorite cookie recipe.
Martha Stewart Member
11/12/2008
We absolutely loved this recipe and I have made two batches since Friday. I am not a chocolate peanut butter lover but my family is and they requested the second batch. With the second batch I added pecans and walnuts and it was even better. Thank you for this special recipe
Martha Stewart Member
11/10/2008
If substituting avocado or applesauce, do you use equal amounts as the veg shortening?
Martha Stewart Member
11/09/2008
thanks for the recipe!i love peanut butter
Martha Stewart Member
11/08/2008
Using 2 teaspoons of peanut butter in each cookie meant that there was not enough to go around. Next time, I'll use just one teaspoon in each or whip the peanut butter/sugar concoction to create more air an volume. I think that will be nice change.
Martha Stewart Member
11/08/2008
You can also replace shortening with applesauce or avocado, yes, avocado! don't know how cookies turn out using these substitutes, but in everthing else they're great! And it lowers fat
Martha Stewart Member
11/08/2008
You can also replace shortening with applesauce or avocado, yes, avocado! don't know how cookies turn out using these substitutes, but in everthing else they're great! And it lowers fat
Martha Stewart Member
11/07/2008
I have been making these for a couple of years...they are a big hit with everybody.
Martha Stewart Member
11/07/2008
I just read online that you can substitute butter or margarine for the shortening. 1 cup shortening = 1 cup 2 tablespoons butter or margarine
Martha Stewart Member
11/07/2008
I have made these and they can also be put together, frozen and then baked as needed.
Martha Stewart Member
11/07/2008
Can this be made with a shortening substitute? I don't like using shortening.
Martha Stewart Member
11/07/2008
I wonder if it matters whether you use natural peanut butter or not. Some baking recipes don't turn out as well if you use the natural stuff. Any advice from those who've made these before?
Martha Stewart Member
11/07/2008
I've been making these for years ever since I watched her make them on Martha Stewart Living! They are a family favourite! They are moist and the filling is delicious!
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