Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Peanut Butter Surprises 4.2 (18) 10 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 June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 dozen These chewy cookies are best eaten when they are fresh from the oven, while the chocolate center is still warm. Ingredients 1 ½ cups all-purpose flour 1 teaspoon baking soda ¼ teaspoon salt ½ 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 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 andsugar on medium speed until light and fluffy. Add egg and vanilla; beat until well combined. Add peanut butter, and beat until combined. 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. 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-inchball with your hands. 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. 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. Rate it Print