Chocolate Peanut Butter Surprise Cookies
I saw this post and realized I had everything I needed to make these beautiful cookies for our Supper Club's annual cookie swap. These turned out fantastic! The chocolate cookie is just soft enough, and the peanut butter filling is creamy and delicious. It's like a buckeye candy but in cookie form. My only complaint about this recipe is that it didn't make nearly enough cookies! I got less than 3 dozen out of this dough. I'll definitely be making them again soon!
I saw this post and realized I had everything I needed to make these beautiful cookies for our Supper Club's annual cookie swap. These turned out fantastic! The chocolate cookie is just soft enough, and the peanut butter filling is creamy and delicious. It's like a buckeye candy but in cookie form. My only complaint about this recipe is that it didn't make nearly enough cookies! I got less than 3 dozen out of this dough. I'll definitely be making them again soon!
- Carbohydrate 490.189092487635 g
- Cholesterol 719.235000206468 mg
- Fat 335.808438407978 g
- Fiber 56.066513596605 g
- Protein 106.438357446028 g
- Saturated Fat 160.422685872222 g
- Serving Size 1 1 Recipe (1129g)
- Sodium 3302.15391224661 mg
- Sugar 434.12257889103 g
- Trans Fat 22.5677249857322 g
- Calories 5032 calories
Step-by-step
- Preheat oven to 375º F. Line a baking sheet with parchment paper; set aside.
- In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
- 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.
- In a medium bowl, mix together powdered sugar and remaining 3/4 cup of peanut butter until smooth.
- 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.
- Bake in preheated oven for 7 to 9 minutes. Let stand on the baking sheet for 2 minutes, then remove to a wire rack.
Operating on a strict budget means calculating the exact yield of a batch before purchasing ingredients. This formulation yields fewer than three dozen units, requiring careful portion management if feeding a larger crowd. Doubling the quantities demands vigilance regarding mixer capacity and parchment paper inventory, as overcrowding the baking sheets prevents proper heat circulation. Single batches utilize standard pantry staples efficiently without demanding specialty items.
Combining chocolate dough with a rich peanut butter filling echoes the flavor profiles of classic Midwestern confections like buckeye candies. The dough incorporates unsweetened cocoa powder alongside all-purpose flour, relying on a brief seven to nine minute bake time at 375 degrees Fahrenheit to maintain interior moisture. Removing them too late causes the cocoa solids to turn bitter and dry out the crumb structure.
Encasing the filling requires precise proportioning. Dividing the peanut butter filling into teaspoon portions ensures the chocolate dough completely seals around the center without leaking during the flattening process. Pressing the rounded dough balls with the bottom of a glass to a half-inch thickness promotes even baking across the entire surface area.
Cooling requires transferring the baked items from the hot sheet to a wire rack after a strict two-minute rest. This brief dwell time on the pan allows the structure to set without overcooking the bottoms. Proper storage in an airtight container preserves the soft texture of the cocoa crumb over several days.
