Wednesday, March 5, 2014

Chocolate Peanut Butter Surprise Cookies

As you all know I am obsessed with the chocolate/peanut butter combo.  I really feel like my day isn’t complete unless I have had at least a little taste. I have even resorted to a spoonful of peanut butter with some chocolate chips on top. Hey it works in a pinch

These Chocolate Peanut Butter Surprise Cookies are a way better option.
They are a little crunchy on the outside and full of sweet/salty peanut butter on the inside. To Die For!

What you need,

1½ cups all-purpose flour
½ cup unsweetened cocoa powder
½ tsp. baking soda
¼ tsp. salt
½ cup granulated sugar + more for rolling
½ cup packed brown sugar
½ cup butter softened (I used salted as usual and left out salt, but you can use unsalted if it floats your boat!)
1 cup creamy peanut butter, divided
1 tsp. vanilla extract
1 egg
¾ cup powdered sugar

Heat the oven to 375 degrees. Line a baking sheet with silpat mats and set aside.

In a bowl whisk together the flour, cocoa powder, baking soda and salt if you are using it.

In the bowl of a stand mixer fitted with the paddle attachment beat both sugars, the butter and ¼ cup of the peanut butter together until light and fluffy.

Add in the egg and beat until well incorporated. Add in the vanilla.
Slowly add in the flour mixture until it is just combined.

To make the filling mix together the powdered sugar and the remaining ¾ cup of peanut butter until smooth. Put the mixture in the fridge for about 10 minutes until it firms up a bit. I found it made it easier to work with.

To assemble the cookies take a heaping tablespoon of the chocolate cookie dough, roll it into a ball then flatten into a circle with your hands. Scoop about ½ teaspoon of the peanut butter mixture into the centre of the dough. Wrap the cookie dough around the peanut butter and carefully roll into a tight ball. Roll each ball into a bowl of granulated sugar and then place on the prepared baking sheets.

Use the bottom of a flat glass to slightly flatten the cookies.

Bake for 7-9 minutes. Do not over bake! Cool on the pan for a couple of minutes before transferring to a wire rack to cool completely.

I would tell you to store the cookies in an airtight container for up to a week but there is NO way they are going to last that long‼

I can’t say enough good things about these cookies. They are just absolute perfection!



Recipe from Seeded at the Table

1 comment:

  1. These are so ridiculously good! Thank you for making them for me!!!!