I was at Rustan's supermarket and saw Stonewall Kitchen's sampler of jams and condiments. Not sure when and where to use them, I bought the lot anyway. I was most intrigued by the red pepper jelly - made from sweet red peppers - so I tried it in a grilled cheese sandwich.
Inspired by my love of Reese's peanut butter cups, I made chocolate and peanut butter cookies.
From the outside, it looks like the usual chocolate cookie until you bite into it to discover a hidden center of smooth peanut butter.
Chocolate and Peanut Butter Cookies
- 2 cups all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 cup unsalted butter, room temperature
- 1/2 cup vegetable shortening (or lard, which is what I used in this recipe)
- 1/2 cup sugar
- 1 1/4 cups packed brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup creamy peanut butter
- Preheat the oven to 350°F. Line baking sheets with parchment paper. Sift together flour, cocoa powder, baking powder, and baking soda.
- Using an electric mixer, beat together butter, shortening (or lard), sugar, and 1 cup brown sugar on medium speed until light and fluffy. Add eggs, one at a time, mixing until fully combined between additions. Add vanilla, beat to combine. Gradually add the dry ingredients; mix on low speed until fully combined. Fold in chocolate chips. Cover bowl with plastic wrap and chill until firm, about 1 hour.
- In a small bowl, mix the peanut butter and remaining 1/4 cup brown sugar.
- Drop 1 tablespoon of dough at a time onto baking sheet. Make a thumbprint in the center of each cookie. Fill thumbprint with 2 teaspoons of peanut butter mixture. Top with a second tablespoon of flattened dough. Mold dough to cover peanut butter filling.
- Bake the cookies for 12 minutes, or until firm.