45
Chocolate candy surprises in the centre of these chewy peanut butter cookies.
peanut butter
Surprise cookies
Place flour, baking soda, baking powder, and salt in a
medium bowl. Stir with a whisk to blend. Reserve.
Place the butter and shortening in the Cuisinart
®
mixing
bowl. Insert the flat mixing paddle. Turn to speed 1 and
blend for 1 minute, increase to speed 4 and cream for
2 minutes. Scrape the bowl and paddle. Cream for one
minute longer on speed 4. Add both sugars, and cream
for 2 minutes on speed 4. Scrape the bowl and paddle.
Add peanut butter, creaming for 1 minute on speed 4.
Scrape the bowl and paddle. Add the eggs, one at a
time, mixing on speed 2 for 15 to 20 seconds after each
egg is added. Add vanilla and mix for 15 seconds.
Scrape the bowl and paddle.
Add half the dry ingredients; mix using speed 1 for 1
minute. Scrape the bowl and paddle. Add the remaining
dry ingredients and mix using speed 1 until blended in,
about 45 seconds. Scoop out the dough into walnut-
sized balls (you may use a #40 ice cream scoop), shape
each around a piece of chocolate and form into balls.
Roll in granulated sugar. Refrigerate for 2 hours or
longer before baking.
Fifteen minutes before baking, preheat oven to 375°F
(190°C). Line baking sheets with parchment. Roll chilled
cookie dough balls in granulated sugar again. Arrange
evenly spaced, at least 2½ inches (6.5 cm) apart, on
prepared baking sheets. Bake in preheated oven for 14
to 16 minutes. Let stand 3 minutes, then transfer to a
wire rack to cool. Let cookies cool for 10 minutes or
longer before eating so that the melted filling does not
burn the tongue and has a chance to set.
* Use candies such as Dove
®
Promises, Mini Rolo
®
Bites, squares of Cadbury
®
Caramello
®
or filled
Perugina
®
chocolates.
925 ml
3¾ cups unbleached
all-purpose
flour
11 ml
2¼ teaspoons baking soda
7 ml
1½ teaspoons baking powder
7 ml
1½ teaspoons salt
175 ml
¾ cup unsalted butter,
cut into 12 pieces,
at room temperature
175 ml
¾ cup non-hydrogenated
vegetable
shortening
280 ml
1
1
/
8
cups (1 cup [250 ml] +
2 tablespoons [15 ml])
packed brown sugar
280 ml
1
1
/
8
cups (1 cup [250 ml] +
2 tablespoons [15 ml])
granulated
sugar
550 ml
2¼ cups peanut butter
(creamy or chunky)
3
large eggs, at room
temperature
7 ml
1½ teaspoons pure vanilla
extract
66
milk chocolate or caramel-
filled chocolate candies, each
about ¾-inch (2 cm) square*
granulated sugar for coating
cookies
Makes about 66 cookies
