Hi everyone! It’s Nikki again! Meg has a tax exam tomorrow so I told her I would blog for her again. I was sitting on the couch not doing my homework and stumbled upon this recipe. I figured since I was not doing anything productive I might as well give them a try. Making them gets a little messy but it’s totally worth it. They turned out amazingly and were all gone by the next day! Megan can vouch for these… she definitely had about 5. Make sure you have a glass of milk ready… very necessary.
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
In a large bowl mix butter, shortening, 1 cup brown sugar, and the granulated sugar. Mix until light and fluffy. Add in each egg, mixing after each one. Add in vanilla and mix.
In another bowl, mix the flour, cocoa powder, baking powder, baking soda and salt. Gradually add to the butter mixture, mixing well after each addition.
In a small bowl add remaining brown sugar to peanut butter and mix.
On a greased cookie sheet drop a heaping spoon full of batter, make a thumb print well in the center of the dough and spoon a tsp. of the peanut butter mixture in. Add more batter on top of the peanut butter to hide the surprise in the middle (making sure the sides are sealed). Bake at 350 degrees for 12 minutes (or more depending on how big they end up being).
Remove and let cool a bit before serving (they are best still warm)
Source: Recipe from Martha Stewart