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LOCATION: Recipes >> Cookie Recipes >> Peanut Butter 17

Print this Recipe    Peanut Butter 17

Makes about 3 1/2 dozen

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 cups light-brown sugar, firmly packed
2 large eggs
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup peanut butter

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. 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.

Heat oven to 350 degrees. 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. 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.


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