Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate Peanut Butter Surprise Cookies 4.1 (22) 22 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 6, 2021 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Yield: Makes about 3 1/2 dozen As if a deeply chocolatey cookie wasn't enough of a treat, these little treasures have a creamy peanut butter filling too. Ingredients 2 cups all-purpose flour ½ cup Dutch cocoa powder ½ teaspoon baking powder ½ teaspoon baking soda 8 tablespoons (1 stick) unsalted butter ½ cup pure vegetable shortening ½ cup granulated sugar 1 ¼ cups light-brown sugar, firmly packed 2 large eggs 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chips ½ cup peanut butter Directions Sift together flour, cocoa powder, baking powder, and baking soda. Set aside. 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. Preheat the oven to 350 degrees. Line baking sheets with Silpats (nonstick French baking mats) or parchment paper. In a small bowl, using a rubber spatula, stir together peanut butter and remaining 1/4 cup light-brown sugar. 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." Bake until firm, about 12 minutes. Transfer sheets to wire racks to cool for 5 minutes, then transfer cookies to racks. Rate it Print