Best 3 Peanut Butter Surprises Recipes

PEANUT-BUTTER SURPRISES

Steps:

• Preheat oven to 350 degrees. Line 2 baking sheets with Silpats (French nonstick baking mats). Sift together flour, cocoa powder, baking powder, and baking soda, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vegetable shortening, granulated sugar, and 1 cup brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between additions. Add vanilla; beat to combine. Gradually add dry ingredients; mix on low speed until fully combined. Add chocolate chips; mix on low just until combined. Cover bowl with plastic wrap; chill until firm, about 1 hour.
• In a small bowl using a rubber spatula, stir together peanut butter and remaining 1/4 cup brown sugar.
• Drop 1 tablespoon of dough at a time onto baking sheets, spacing cookies about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 2 teaspoons peanut butter mixture. Top with a second tablespoon of flattened dough. Carefully mold dough to cover the surprise.
• Bake until firm, about 12 minutes, rotating halfway through. Transfer baking sheets to wire racks to cool for 5 minutes. Remove cookies from baking sheets, and let cool completely on wire racks.

PEANUT BUTTER AND JELLY SANDWICH SURPRISES

Steps:

• COMBINE flour, 1/2 cup plus 1 tablespoon sugar, baking soda and salt in large bowl; cut in peanut butter and shortening, using pastry blender or 2 knives until mixture resembles coarse meal.
• COMBINE milk, egg yolk and vanilla extract in small bowl; beat with fork until blended. Add to flour mixture. Transfer mixture to an electric mixer; beat at low speed until well blended. Divide dough in half. Wrap with plastic wrap. Refrigerate at least 1 hour.
• HEAT oven to 350 degrees F.
• ROLL each half of dough between sheets of plastic wrap to 1/8-inch thickness. Cut with 2 1/2-inch heart-shaped cookie cutter. Place half the cut-outs 1 inch apart on ungreased baking sheets. Place about 1/2 measuring teaspoon jelly in center of each. Top with remaining cutouts. Press edges with fork. Pierce top several times with toothpick. Sprinkle tops of cookies lightly with sugar.
• Bake 10 to 11 minutes or until golden brown. Sprinkle again with sugar. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.

PEANUT BUTTER SURPRISES

Steps:

• Combine flour, baking soda, and salt in a medium bowl, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter andsugar on medium speed until light and fluffy. Add egg and vanilla; beat until well combined. Add peanut butter, and beat until combined.
• Add the flour mixture all at once, and beat on low speed until just combined. Add the peanuts; beat until combined. Wrap dough in plastic wrap, and chill in refrigerator at least 2 hours.
• Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Pinch off about 2 tablespoons of dough, and make a well in your hand with the dough. Place one chunk of chocolate in the center, and enclose with the dough to cover completely. Roll dough into about a 1 3/4-inchball with your hands.
• Place the ball of dough on the baking sheet; repeat with the remaining dough and chocolate, placing cookies about 2 inches apart. Press 2 peanut halves into the top of each cookie.
• Bake until cookies are golden, 16 to 18 minutes, rotating the pans halfway through. Remove from the oven; transfer cookies to a wire rack to cool slightly.