1/4 pound (1 stick) unsalted butter, room temperature
1/2 cup solid vegetable shortening
1/2 cup granulated sugar
1 1/4 cups firmly packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup creamy peanut butter
Instructions
Preheat oven to 350 degrees. Line two baking sheets
with Silpats (French nonstick baking mats). Sift
together flour, cocoa powder, baking powder, and
baking soda, and set aside.
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.
Originally Submitted
1/31/2011
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