So it's Secret Recipe Club time again! I have to say that after participating in this group for a few months, I've found that I really love it. Being assigned a random blog to cook from each month is quite exciting, and really makes me try new things. This month, I was assigned Angie from Big Bear's Wife, a great cook and the host (who keeps us all in line) of my group of SRCers.
I spent a long time trying to decide what to make from her beautiful blog, but I finally settled on her Peanut Butter Stuffed Deep Dish Chocolate Chip Cookies. I halved her recipe since I didn't need 12 of these babies floating around my house. I also made my own peanut butter filling to replace the peanut butter cups since we try to steer clear of processed foods, but it was quite simple to make regardless. The end result was fabulous--I could barely keep my daughter away from it at all stages! I will say that I would probably make these in smaller dishes next time (I only had larger oven-proof bowls). It's quite rich and filling, so smaller bowls would not only help your figure, but really is all you can finish in one sitting. They are best eaten fresh from the oven...and perhaps with a big scoop of ice cream on top!
Coconut Peanut Butter Stuffed Deep Dish Chocolate Chip Cookies
Adapted from Big Bear's Wife
Makes 6 cookies in small bowls
Cook's Note: I used natural organic coconut peanut butter with great results. Feel free to substitute regular peanut butter or just use peanut butter cups or eggs instead of the filling below as indicated in the original recipe if desired.
Peanut Butter Filling:
1/2 stick unsalted butter, room temperature
1/2 cup coconut peanut butter
3/4 cup powdered sugar
1/2 cup light brown sugar
1/2 cup sugar
1 stick butter, room temperature
1 1/2 teaspoons vanilla
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cups semi-sweet chocolate chips
Small oven-proof bowls
Preheat oven to 350 degrees Farhenheit.
Make the peanut butter filling: With a hand mixer or in a stand mixer, mix 1/2 stick butter and 1/2 cup peanut butter until well combined. Add the powdered sugar and mix until combined. Set aside.
Make the cookie dough: With a mixer, combine the brown sugar, sugar and butter until well combined. Add the eggs and mix until incorporated. Add the vanilla and mix again. In a separate bowl, stir together the flour, salt and baking soda. In small batches, add the dry ingredients to the wet and mix well. Add the chocolate chips and mix.
Using an ice cream scoop, add one scoop of cookie dough to each bowl. Pat it down to cover the bottom of the bowl. Add a heaping tablespoon of the peanut butter mixture to the middle, spreading it around. Make sure to leave about 1/4-1/2 inch border around the edge of the bowl. Add another scoop of cookie dough to the top, and spread over the peanut butter and push gently on the edges to seal with the bottom layer of the cookie dough.
Place in the hot oven and bake for 15-20 minutes or until the top of the cookies becomes golden brown. Let cool for about 5-10 minutes before serving. Top with a scoop of vanilla ice cream if desired.
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