The Breukelen Life

The Breukelen Life

Food, Yoga and Travel in Brooklyn

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Peanut Butter Surprises

November 21, 2011 , ,

Late Saturday night, as L and I were finishing off our second shot of Jameson, we decided it would be smart then and there to accept the fact that she wasn’t going to the gym and I wasn’t going to yoga. It just wasn’t going to happen.

Sunday morning, when I finally rolled out of bed, I realized what a smart idea that was. Generally I’ll wake up an hour or so before class, lolling regretfully in bed wishing I didn’t drink so much and maybe, just maybe I can make it to class. I’ll sit up determined, after 30 minutes or so of dozing and scolding myself only to be promptly reminded that I need to lie back down.

Yesterday though, there was nothing but a blank slate, which was refreshing to say the least. I had plenty of time to do some parental cleaning before heading off to M and I’s very delightful Sunday evening.

photo via m's Iphone

When we realized we were three weeks behind on our Terrific TV Tuesday’s, it was a bit overwhelming. There’s no way we would ever catch up! Turns out, there’s still not really but the task at hand was made much more wonderful by getting dumplings and making cookies (2 kinds!).

We went all out for the evening and I’m still shocked that we made both AND got through two episodes each of Dexter and Gossip Girl.

We went with the Giant Chocolate-Toffee Cookies from Bon Appétit and Peanut Butter Surprises from Martha Stewart (our favorite).

We followed the recipe exactly. Well. M followed the recipe exactly. I get excited and jump around when reading and ended up putting all of the brown sugar in the mix instead of only 1 cup and reserving the other ¼ cup for the peanut butter filling. My bad. It didn’t kill it though so all it well.

These cookies were perfect to make with two people. Your fingers get quite sticky with the dough so it was nice to have one person rolling the balls and the other one putting the tops on the surprise.

Happy Monday – I hope you enjoy!

photo via m's iphone

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

1. Line two baking sheets with Silpats (French nonstick baking mats). Sift together flour, cocoa powder, baking powder, and baking soda, and set aside.

2. 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.

3. Preheat oven to 350. In a small bowl using a rubber spatula, stir together peanut butter and remaining 1/4 cup brown sugar.

4. 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.

5. 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.


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