I think it’s time to address the issue of peanut butter.
It was mentioned briefly but we have come nowhere near discussing an adoration that I should probably be embarrassed about.
I mean…we’re at the point where my mother feels the need to stock up on peanut butter when I’m going to be home.
This is serious.
Peanut butter might be my favorite food.
I’m not even entirely sure it counts as food, really, but in my world…all you need is love and peanut butter.
(Plus the occasional banana.)
((Chocolate is good too.))
So how about ooey gooey decadently rich chocolate cookies with peanut butter filling?
I mean really…do I need to sell these to you?
When I saw these cookies, I literally dropped everything and made them.
They did not disappoint.
They are incredibly rich and satisfying.
They IMMEDIATELY went away to Daniel’s office or I would have eaten them all.
I also realized something: when a male person thinks something is too rich or too chocolatey…that means they’re amazing in female-speak. Keep that in mind.
Let us begin.
First: butter(s) and sugar(s) meet $8 retro-chic electric mixer
Anything involving multiple butters and multiple sugars wins, right?
Seriously. Try them.
Then eggs and vanilla come to play.
Now make it chocolatey and doughy
I happened to have some mini hershey’s bars lying around that had been lying around for a while now and were not going to get eaten. So…into the bowl of wonder they go. Get ready for super fudgy chocolaty melty cookie amazingness
NOW. You’ve got your dough and it’s time to deal with the peanut butter part.
There are differing philosophies regarding peanut butter filling sweetness.
The original recipe called for 3/4 cup powdered sugar for 3/4 cup peanut butter.
I didn’t do that.
Some people have issues with just basically a glob of peanut butter in the middle of a cookie.
If that’s you that’s ok we can still be friends. Sweeten your peanut butter filling to your heart’s content!
I won’t do that.
I added a bit of powdered sugar but seriously…a little shake of sugar is all it takes for me to be happy.
I like the contrast of the salty peanut butter with that super sweet/chocolatey cookie.
Also: I used crunchy peanut butter.
Because crunchy is fun.
Also because that’s what I had in my pantry.
Work with what you’ve got.
Ready for the secret technique that makes this a peanut butter surprise?
(not hard. at all.)
Flatten and Fill.
Pinch and Roll.
You know….so they can actually cook through…
BAM those already delicious guys are hiding an even more delicious peanut buttery surprise!
Genius. I know.
Into the oven they go to become an ooey gooey peanut butter chocolate mess.
This is one mess I can handle.
Make sure you have an ice cold glass of milk on hand.
Also here’s the thing about these guys….
JUST THINK OF THE COMBINATIONS!!
chocolate-peppermint using candy canes for a Christmas treat?
lemon cookie-blueberry filling
peanut butter cookie-jelly filling
shall I continue?
Do you have any fantastic ideas?
Or any of the above you would like to see on here?
Let me know! Talk to me!
Chocolate Peanut Butter Surprise Cookies
(Recipe adapted from Big Flavors From a Tiny Kitchen)
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (plus more for rolling)
1/2 cup packed brown sugar
1/2 cup unsalted butter, SOFTENED!! (you know how I feel about this)
1 cup peanut butter, divided
1 teaspoon vanilla extract
some powdered sugar for the filling…the orginal recipe said 3/4 cup…do what you like
1. Preheat oven to 375º F
2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
3. Cream sugars, butter and 1/4 cup of peanut butter until light and fluffy. Add the vanilla and egg, beating to combine. Stir in the flour mixture and stir to combine, blending well. Set aside.
4. In a medium bowl, mix together however much powdered sugar you’re using and remaining 3/4 cup of peanut butter until smooth.
5. Pull off a heaping tablespoon of cookie dough and flatten with your hands. Take about 1 teaspoon of peanut butter mixture and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll the cookie in the sugar. Place cookies on the prepared baking sheet 2 inches apart. Using the bottom of a glass or a spatula or any flat thing, flatten each cookie to about a 1/2 inch thickness.
6. Bake in preheated oven for 7 to 9 minutes. Let stand on the baking sheet for 2 minutes, then remove to cool.