I know, you're surprised. But I'm back! It was a long hiatus (actually the longest in Baking Therapy history), but it was much needed. I had an engagement to celebrate, a fiance to play with and a new home to warm. Plus a new commute to figure out. But the fiance is happy, the house is sizzling (photos to come soon!) and I'm a master of Grand Central. So it was time to pull the standing mixer and return to the baking state of mind.
I knew it would be a shock to see Baking Therapy pop up on your newsfeed, so I chose Martha's Peanut-Butter Surprises for my comeback. What's better than a current Baking Therapy post and a burst of peanut butter inside double chocolate cookies?? Maybe a supercute 1890's farmhouse and sunny skies all weekend... but we already got that :)
These. are. chocolatopia in your face. With a splash of pb. And a side of happiness wrapped in deliciousness.
2 cups all-purpose flour
1/2 cup cocoa powder (I used Hershey's Special Dark)
1/2 tsp. baking powder
1/2 tsp. baking soda
1 stick unsalted butter, room temperature
1/2 cup solid vegetable shortening
1/2 cup granulated sugar
1 1/4 cups firmly packed light-brown sugar
2 large eggs
1 tsp. vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup creamy peanut butter
Preheat oven to 350 F. Line baking sheet with parchment paper. 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, vegetable shortening, granulated sugar, and 1 cup brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between additions. Add vanilla, beat to combine. Gradually add dry ingredients; mix on low speed until fully combined. Add chocolate chips, mix on low speed just until combined. Cover bowl with plastic wrap; chill until firm, about 1 hour.
In a small bowl using a rubber spatula, stir together peanut butter and remaining 1/4 cup brown sugar.
Drop 1 tbsp. of dough at a time onto baking sheets, spacing cookies about 2-inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 2 tsp. peanut butter mixture. Top with a second tablespoon of flattened dough. Carefully mold dough to cover the surprise.
Bake until firm, about 12 minutes, rotating halfway through. Transfer baking sheets to wire racks to cool for 5 minutes. Remove cookies from baking sheets, and let cool completely on wire racks.