Today I’m sharing chocolate peanut butter surprise cookies, but I’ll get to that in a second. Sometimes people tell me I look like Lindsay Lohan. Then they bite their tongue and say “I mean, before her cracked-out coke days.” Oh, so you mean… Parent Trap Lindsay? “Y-Yes!” they say, as if I read their mind. OK, so maybe they’re a little right. Me and Parent Trap Lindsay both have freckles, the same complexion, and the same nose. And the same eyes. Yeah.
Moving on. So now I’m an official Parent Trap Lindsay doppleganger. Which pretty much means everything Parent Trap Lindsay did in the movie is something that I wanted to do as a kid. Because we’re the same person. Obviously. Like eating Oreos and peanut butter. It’s like the best thing ever. And we both do it, which makes both of us pretty cool. So ever since the movie came out in 1998, I’ve eaten Oreos and peanut butter like it’s my job. Which kind of turned me onto chocolate and peanut butter in general.
Salted chocolate peanut butter surprise cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 20 bites 1x
- Category: dessert
- Method: baked
- Cuisine: american
For the dough:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup peanut butter
- 1 egg
- 1 tablespoon milk
- 1 teaspoon vanilla
- 2 teaspoons sea salt
For the filling
- 3/4 cup sifted powdered suga
- 3/4 cup smooth peanut butter
- 1/2 teaspoon regular iodized salt
- Preheat oven to 350°F. In a medium mixing bowl stir together flour, cocoa powder, salt and baking soda; set aside.
- In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.
- For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 3/4 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.
- On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.
- Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar. Bake cookies in preheated oven for 12 minutes or until they’re just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool completely. Save for later? No. Devour now? Yes.
Recipe adapted from The Dragon’s Kitchen.