Best Chocolate Peanut Butter Surprise Cookies Recipes

CHOCOLATE PEANUT BUTTER SURPRISE COOKIES

Steps:

• 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.

CHOCOLATE PEANUT BUTTER SURPRISE COOKIES

Steps:

• 1. Sift together flour, cocoa powder, baking powder, and baking soda. Set aside. 2. 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. 3. Preheat the oven to 350°. Line baking sheets with Silpats (nonstick French baking mats) or parchment paper. 4. In a small bowl, using a rubber spatula, stir together peanut butter and remaining 1/4 cup light-brown sugar. 5. 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." 6. Bake until firm, about 12 minutes. Transfer sheets to wire racks to cool for 5 minutes, then transfer cookies to racks.

CHOCOLATE PEANUT BUTTER SURPRISE COOKIES RECIPE - (4.3/5)

Steps:

• 1. Preheat oven to 375º F. Line a baking sheet with parchment paper; set aside. 2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside. 3. In the bowl of a stand mixer fitted with the paddle attachment, beat together 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 powdered sugar 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, 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 a wire rack.

PEANUT BUTTER & CHOCOLATE SURPRISE COOKIES

Steps:

• COOKIES: Combine flour, cocoa, baking powder & salt in a bowl. Using a stand mixer with paddle, beat butter, peanut butter & sugar on medium high speed until fluffy, about 3 minutes. One at a time, add eggs & beat until combined. Add vanilla & beat until combined. Reduce speed to low & add flour mixture slowly, alternating with milk additions, scraping bowl down as needed. Refrigerate until dough is firm, about 1 hour.
• Adjust oven racks to upper middle & lower middle positions & preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silpat (silicone liners). Using 1/2 of the dough using a small ice cream scooper (or 2 spoons), roll into balls & space them 2" apart on prepared sheets. Bake until edges appear dry, about 8 - 10 minutes, switching & rotating sheet halfway through baking time. Remove cookies from oven & press 1 marshmallow 1/2 into center of each cookie. Return to oven & bake another 2 minutes. Let cookies cool on sheets for 5 minutes. Trasfer to wire rack to cool completely, about 15 minutes. Repeat with remaining dough & marshmallows.
• FROSTING: Whisk sugar, butter, cocoa, water & extract in bowl until smooth. Working 1 cookie at a time, spread 1 heaping tsp frosting over top of each cookie, covering marshmallow completely. Sprinkle nonparells on top of cookies & let sit 1 hour before serving.