Prep 15 mins
Cook 12 mins
My little one loves Reese Peanut butter cups and through creative thinking we came up with this delicious rich chocolate cookie filled with a surprising peanut butter centre...but shhh, only the baker knows it's there. Watch thier faces light up as they sink thier teeth into one of these cookies.
- 1⁄2 cup butter
- 1⁄2 cup golden crisco vegetable shortening
- 3⁄4 cup light brown sugar, firmly packed
- 3⁄4 cup granulated sugar
- 2 tablespoons pure vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 cup cocoa powder
- 1 1⁄2 cups hershey miniature semisweet chocolate chips
- 1 cup hershey milk chocolate chips
- 1 cup crunchy peanut butter
- 1⁄4 cup light brown sugar
- Preheat oven to 350 degrees.
- In a large mixing bowl, mix together the first six ingredients using an electric mixer until you have reached a fluffy smooth consistency.
- Sift in four, baking soda, baking powder and cocoa mixing well until free of any lumps.
- Add in semi sweet and milk chocolate chips.
- Cover the bowl with plastic wrap and place in the fridge for at least two hours.
- The colder the dough the easier it is to manage when it comes time to form the cookies.
- DO NOT put in freezer!
- While you are waiting for the dough to chill, now is the time to make that delicious surprise center for the cookies by mixing together the last two remaining ingredients of peanut butter and brown sugar.
- Remove dough from fridge and let sit a few minutes at room temperature.
- With a heaping tablespoon of cookie dough form dough balls placing them about two to three inches apart on a non stick or parchment lined baking sheet.
- NOTE: These cookies are a hearty cookie and do spread out quite a bit during cooking time.
- In the center of each dough ball make an indentation with your thumb as to create a well.
- Then fill the well with a heaping teaspoon of the peanut butter brown sugar mixture.
- So, now you are going to make another dough ball but this time you are going to flatten it as to make a lid for each peanut butter filled cookie bottom.
- Pinch and press the bottom and top of the cookie edges to seal in the peanut butter surprise so that no filling is visible.
- (I have often patched up open areas with small dabs of remaining cookie dough.) Some filling may however leak out during baking but those ones can be sampled for qualilty control by the baker later, lol.
- Bake at 350 degrees for 12 minutes only!
- Let cookies completely cool on baking sheet before removing them.
- They may look uncooked at first but allowing them to cool provides additional cooking time on the baking sheet at a decreased temperature.
- Do not over bake as they burn quickly!
- I have also added a dollup of grape jelly or strawberry jam on top of the peanut butter mixture.
- You can also keep the dough in the fridge for up to a week and bake cookies as needed.
- I hope you enjoy them as much as we do.