For some reason peanuts are not on the radar when it comes to dessert in China. Of all the interesting ingredients and flavors I’ve seen thrown into desserts, I can’t believe that the deliciousness of sweet peanut butter hasn’t caught on. Reese’s cups are no where to be found (even at import stores!) so if we are looking for a chocolate peanut butter fix, we have to take matters into our own hands.
I’ve had these cookies, from my friend Nikki’s blog, bookmarked for what seems like forever. I can’t say why I waited so long to make them, but I can say that I am kicking myself for not having made them sooner! I fell in love with the texture of the cookie and I loved the look on Jesse’s face when he tasted the peanut butter and found the surprise.
Chocolate Peanut Butter Surprise Cookies
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup creamy peanut butter, divided
1/2 cup granulated sugar (plus more for dipping)
1/2 cup packed brown sugar
1 tsp vanilla extract
3/4 cup powdered sugar
Preheat oven to 375 degrees and line a cookie sheet with parchment paper.
In a medium bowl, stir together the flour, cocoa powder, baking soda, and salt. Set aside. Add a few tablespoons of sugar to a shallow dish and set aside.
In a large bowl, beat the butter and 1/4 cup of peanut butter until smooth and creamy. Add the sugar and brown sugar and beat until light and fluffy. Add the egg and vanilla and mix until combined. Gradually stir in the dry ingredients. Set aside.
In the now empty medium bowl, cream together the remaining 3/4 cup of peanut butter and powdered sugar.
To form the cookies, take a heaping tablespoon full of cookie dough and form a flat disc. Take a teaspoon of the peanut butter mixture and place it in the center of the disc. Form the dough into a ball around the peanut butter. Roll the ball in the shallow dish of sugar then place on the cookie sheet. Using the bottom of a glass gently press the ball down to slightly flatten (the edges will probably crack a little, and that’s OK).
Bake for 7-9 minutes, careful not to over-bake! Place on a wire rack to cool. Enjoy with a glass of cold milk!