Chocolate Peanut Butter Surprise Cookies
Makes about 3 1/2 dozen
- 2 cups all-purpose flour
- 1/2 cup Dutch cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup pure vegetable shortening
- 1/2 cup granulated sugar
- 1 1/4 cups light-brown sugar, firmly packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 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.