Monday, October 26, 2009

Surprise cookies

While up at the lake at thanksgiving after many weeks of being busy and stressed we had a snowy cloudy day... and I wanted nothing more than to bake something fun and yummy for everyone.
My Mum had an old Canadian Living magazine and in it was a recipe for Peanut Butter SUrprise Cookies. They looked like a bit of fun and so Yukiho (my brother's exchange student) and I happily whiled away an hour making some of the most delicious little cookies I've had in ages. They aren't too tricky and taste heavenly. I'm not even a peanut butter fan and I loved them. I made them with celiac flour so we all could enjoy them and you couldn't tell at all. I tried out the "food" setting on my new camera. The picture does not lie - they were THAT good...1/2 c unsalted butter or margarine, softened
1/2 c white sugar
1/2 c brown sugar
1/4 c smooth peanut butter
1 egg
1 T milk or cream
1t vanilla
1 1/2 c flour
1/2 c cocoa powder
1/2 t baking soda
3 T sugar (for decoration)

For filling:
1/2 c smooth peanut butter
1/4 c butter or margarine, softened
3/4 c icing sugar
1 T cornstarch
32 chocolate chips

First make the filling:
Beat the 1/2 c peanut butter and 1/4 c butter until smooth. Blend in icing sugar and cornstarch until well combined. Spoon onto a sheet of plastic wrap, use the wrap to shape the filling into a 1/2" thick log and put in the freezer for 10 minutes. While it's cooling make the cookie dough.

Cookie Dough: Beat the remaining butter, peanut butter, and sugars on medium speed until fluffy. Add egg, milk, and vanilla and beat thoroughly. Sift dry ingredients; stir into butter mixture using a wooden spoon. Mix and chill about 10 minutes in the fridge.

Cookie Assembly: Slice peanut butter log into 32 equal pieces. To make cookies, flatten tablespoons of chocolate dough into thin disks and place a piece of the peanut butter filling in the center. Skooch chocolate dough around peanut butter filling to form a ball. Smooth the edges to seal and roll a bit in your palms gently to round them up. Roll balls in sugar.

Baking: Arrange cookies 1" apart on parchment lined baking sheet (we just had a Bakers Secret pan and it worked fine). Flatten slightly with hands to make them ~1/2 " thick and decorate top with a chocolate chip. Bake in 350° F oven for 10 minutes. Let cool for 1 minute on the pan (so they don't fall apart when you take them off) and then transfer to cooling rack or newspaper with a flipper to cool completely.