Here's a yummy recipe from Martha Stewart, I made these last year at Christmas and they were such a big hit with women and men alike! What I really like about these cookies are how long they stay fresh and soft, just like brownies!
Martha Stewart Peanut Butter Surprise Cookies
Makes 36 cookies
Makes 36 cookies
1/2 cup creamy peanut butter
4 tablespoons unsalted butter, room temperature
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup granulated sugar, for rolling dough
36 mini peanut butter cups, chilled and unwrapped
1. Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
2. In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
3. Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
4. Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.
You can also make them with other favorite chocolate candies, I used a mixture of peanut butter cups and milk chocolate Hershey Kisses. Store the cookies in an airtight container for up to two weeks.
Tip from Martha: Adding marshmallows to the container will prevent the cookies from drying out.
Here are two more of my favorite treats to make during the Holidays: