Name: Chocolate Peanut Butter Surprise
Ingredients: 2 cup all-purpose flour; 1/2 cup Dutch-process cocoa powder; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 cup (1 stick) unsalted butter, room temperature; 1/2 cup vegetable shortening; 1/2 cup granulated sugar; 1 1/4 light-brown sugar, firmly packed; 2 large eggs; 1 teaspoon pure vanilla extract; 1 cup semi-sweet chocolate chips; 1/2 cup peanut butter

Chocolate Peanut Butter Surprise

No surprises here, just rich, creamy peanut butter and delectable chocolate chips. Chocolate Peanut Butter Surprise's mixture of these two flavors is just as delicious as a peanut butter cup!

Notes

Think this chocolate chip cookie recipe was irresistible? Then you must check out these other 17 Fabulous Ideas for Chocolate Chip Cookies.

Ingredients

2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable shortening
1/2 cup granulated sugar
1 1/4 light-brown sugar, firmly packed
2 large eggs
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup peanut butter

Instructions

1. Sift together flour, cocoa powder, baking powder, and baking soda. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vegetable shortening, granulated sugar, and 1 cup light-brown sugar on medium speed until light and fluffy, about 2 minutes.

2. Add eggs, one at a time, mixing until fully combined between each addition. Add vanilla, and beat to combine. Gradually add dry ingredients, and mix on low speed until fully combined. Remove from mixer. Using a wooden spoon, stir in chocolate chips. Cover bowl with plastic wrap, and chill until firm, about 1 hour.

3. Heat oven to 350 degrees F. Line baking sheets with Silpats (French nonstick baking mats). In a small bowl using a rubber spatula, stir together peanut butter and remaining 1/4 cup light-brown sugar. Using a 1 1/4-inch scoop or heaping tablespoon, drop dough onto prepared baking sheets about 2 inches apart.

4. Make a thumbprint in the center of each cookie. Fill thumbprint with 1 teaspoon peanut-butter mixture. Top with a second scoop of dough, and carefully mold dough to cover filling. Bake until firm, about 12 minutes. Transfer sheets to wire racks to cool for 5 minutes before transferring cookies to racks.