One of my favorite cookie recipes on this site are the chocolate peanut butter surprise cookies - a rich, chewy chocolate cookie surrounding a hidden center of creamy peanut butter. A few weeks ago, the idea hit me: why not try them in reverse?
And so these cookies were born. Thick, chewy, sweet peanut butter cookies encasing a heavenly chocolate ganache. These cookies were absolutely enormous, but I really can't see that as a flaw. You could certainly make them smaller if you wanted, with adjustments to the baking time, but I can't see why.
opposite version, and try not to eat them all!
Recipe: Makes 22 to 26 very large cookies
4 ounces milk or cream
6 ounces semisweet chocolate, chopped or in chips
2 to 4 tablespoons flour
¼ cup (4 tablespoons) shortening
1/4 cup (4 tablespoons) butter or margarine, softened
1 cup creamy peanut butter
1 cup sugar
1 cup honey
2 large eggs
3 cups flour
1½ tsp. baking soda
1 tsp. baking powder
½ tsp. salt
Heat the milk or cream until just boiling, and pour over the chocolate.Let sit for 5 minutes, then whisk until smooth. Add in the flour and continue to mix until forms a dough that holds together - using more flour as needed. Set aside.
Beat the shortening, butter and peanut butter together until smooth. Add in the sugar and continue to beat. Add in the honey and mix until smooth. Add in the eggs, one at a time, beating until incorporated.
Add the flour, baking soda, baking powder and salt and mix until combined.
Scoop a tablespoon of the peanut butter dough and flatten it in your hand. Top with a heaping teaspoon of chocolate mixture, then add another flattened disk of peanut butter dough on top. Roll the cookie in turbinado sugar, and place on parchment paper-lined baking sheets. Repeat with remaining dough.
Bake on 350 F for 20 to 24 minutes, until the edges are starting to brown. Let cool 5 minutes on the baking sheets, and then transfer to a cooling rack to cool completely.