March 12, 2012

Peanut Butter Surprise Cookies. Surprise! You're now fat.

Peanut butter/chocolate cravings are no joke.

This is real life shit, people.

And just a word to the wise, one thing you should most definitely NOT do is make these cookies while your roommate is out of town. As in, it's just you and the cookies. In the house. Chillin. If you're anything like me, soon enough you will be alone again.

These cookies are goooooooood. Soft, chewy chocolate outside. Creamy, BOMB peanut center. What could be better? Really though, that is a serious question.

They turn out kind of ugly. Just kind of brown and boring and mehh. But don't be hasty, my friends. They are worth it. Don't judge a book by its cover. I actually totally judge every book by its cover.

Would you like to hear about the time I realized my obsession with peanut butter was abnormal? One day in college not one but TWO of my roommates approached me and said I literally always smell like Jiff. I was slightly impressed with myself by this. I was also slightly confused how in the hell I had a boyfriend.

Btdub, this recipe is super cool because it uses a lot of half cups. Can you say convient?!?! Maybe you won't really think it's that cool. I am easily amused.

Chocolate Peanut Butter Surprise Cookies
Adapted from Big Flavors from a Tiny Kitchen

1 1/2 cups all-purpose flour
1/2 cup unsweetened coca
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 granulated sugar (plus more for rolling)
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened
1 cup creamy peanut butter, divided
1 teaspoon vanilla extract
1 egg
3/4 cup powdered sugar

1. Preheat oven to 375F. Line a baking sheet with a 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. Now listen up, this is important. I found this mixture super hard to work with, so at this point I rolled it into little balls (using a heaping teaspoon) and stuck them in the freezer for about 30 minutes. Do this. Ok proceed.
5. Pull off a heaping tablespoon of chocolate cookie dough and flatten with your hands. Take one of your frozen peanut butter balls. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll the cookie in sugar. Place cookies on the prepared baking sheet 2 inches apart.
6. Using the bottom of a glass, flatten each cookie to about a 1/2 inch thickness.
7. Bake in preheated oven for 7 to 8 minutes. Let stand on the baking sheet for 2 minutes, then remove to a wire rack.

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