I had a thought today, as I received the second order for two dozen chocolate chip cookies in two days for the same place. I thought of the movie "Jaws" and the scene where they say "We're gonna need a bigger boat."
That's the point that I'm at.
"We're gonna need a bigger oven!"
...Except the shark in my story is more figurative than theirs was =)
Anyways, even though today was soooo hot out and I was going to be baking late tonight anyway, I decided to bake for fun beforehand. Yes, fun! Mixing business with pleasure is oh-so-good.
I found this recipe on Cookie Madness (how could I resist that site!)
It's a chocolate cookie (yummers) with a peanut butter center (more yummers!). It looked like an easy, fun, attractive cookie to make...and my mom likes peanut butter, so I would have a willing taster =D
These came out soooo good!! The chocolate cookie is soft, sweet, and crispy around the edges. The peanut butter is not too sweet, so it offers some contrast that way, along with it's creamy texture. *Peanut butter and chocolate heaven*
The place I sell to seems to like chocolate and peanut butter stuff, so maybe they'll order these from me too =)
Here's the recipe (I made some revisions to it, but check out cookie madness for the original recipe...i'll link directly to it at the end):
Peanut Butter Stuffed Chocolate Cookies
Filling:
1/2 cup chunky peanut butter
1/3 cup powdered sugar
Cookie Dough:
1 cups all purpose flour (4.5 oz)
1/3 cup unsweetened natural cocoa powder
1/2 teaspoon baking soda
3/8 teaspoon salt
8 tablespoons unsalted butter, room temperature
1/2 cup + 2tbs granulated sugar
1/3 cup MINUS 2 tbs firmly packed light brown sugar
1 large egg
2/3 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F. Line 2 large cookie sheets with parchment paper/aluminum foil.
Prepare filling first. Mix together peanut butter and powdered sugar. Drop marble size balls of peanut butter mixture onto a waxed paper lined plate and set in refrigerator. This is to help make the peanut butter balls more manageable.
Stir flour, cocoa powder, baking soda and salt together in a mixing bowl. Set aside.
In a large mixing bowl, beat butter and both sugars together using high speed of an electric mixer. Beat until creamy, scraping sides of bowl. Add egg and beat until it is mixed in. Add flour mixture and stir with a mixing spoon until most of flour is incorporated. Add chips and continue to stir until remaining flour mixture is incorporated. If dough seems very sticky, chill it for about a half hour (it shouldn’t be too sticky).
scoop up mounds of dough and wrap each mound around one of your little blobs of peanut butter mixture. Seal the peanut butter ball in the dough the best you can and place on cookie sheet spacing about 2 inches apart. Bake one sheet at a time for 12 minutes.
Let cookies cool on sheets for 3 minutes, then lift with a metal spatula and set on wire racks to cool and set.
Tips and Suggestions:
1) I don't think the peanut butter really needs to be chilled, and since i actually kinda froze mine it really kept it's ball shape in the cookie...which I didn't like. So I think next time I will leave it at room temp.
2) You can make them bigger or smaller if you want, just bake longer for big ones and shorter time for small ones.
3) These taste good hot out of the oven or cooled completely! With a glass of milk =) (or almond milk, even better!)
4) The original recipe calls for shortening AND butter, but I had no shortening...the person who posted the recipe said that the shortening gave it the crispness around the edges, so to get that back I increased the white sugar and decreased the brown sugar.
5) I made half of this recipe and it made 6 cookies a bit smaller than the palm of my hand.
I've made some other yummy things lately (my ALWAYS AMAZING, BEST EVER chicken parmesan, and this Matcha White Chocolate Brownie Cake) but I'll post about those later.
I hope you make and enjoy these cookies! I know that I'm REALLY glad I found this recipe =)
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