Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Peanut Butter Surprise Cookies 3.7 (115) 45 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 50 mins Yield: 36 These cookies will have a moist, brownielike texture the day you make them and get crispier the following day. Ingredients ½ cup creamy peanut butter 4 tablespoons unsalted butter, room temperature 1 cup packed light-brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 ½ cups all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt ⅓ cup granulated sugar, for rolling dough 36 mini chocolate peanut butter cups, chilled and unwrapped Directions Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated. In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in 2 batches. Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet. Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely. Rate it Print