I love a good cookie! They are the perfect dessert! They travel well if you need something for a potluck. They ship well if you want to send them to a loved one far away. They do not require special tools to serve, and you don’t even need a plate!
Here’s an oldie, but a goodie! This cookie recipe first appeared on NJSD back in 2012. These delicious, soft, dark chocolate cookies with the peanut butter surprise in the middle are perfect for your Labor Day gatherings.
This cookie recipe ranks on MY top 5 list for best cookies ever. They are worth the extra effort that it takes to make them. Make someone you love very happy and make them today!
Peanut Butter Surprise Cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 cup unsalted butter room temperature
- 1/2 cup solid vegetable shortening
- 1/2 cup granulated sugar
- 1 1/4 cups light brown sugar firmly packed, divided
- 2 lg. eggs
- 1 tsp. vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup creamy peanut butter
Instructions
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- In a medium bowl sift together flour, cocoa powder, baking powder and baking soda.
- With an electric mixer, beat butter, shortening, granulated sugar, and 1 c. brown sugar on medium speed until light and fluffy.
- 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 and 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 tbsp. 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 tsp. peanut-butter mixture.
- Top with a second tablespoon of flattened dough. Carefully mold dough to cover peanut-butter filling.
- Bake until firm, about 12 minutes, rotating baking sheets 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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