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Amy

freelance front-end web dev, Society 6 creator & travel writer - podcastaholic - IFPA-certified pilates instructor

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Soft on the outside and even softer on the inside- with a chewy, gooey chocolate center. Surprise!

Inspired by My San Francisco Kitchen. Great site, be sure to check it out.

¼ cup white sugar
¼ cup packed brown sugar
⅓ cup peanut butter
1 tbsp shortening
3 tbsp butter or margarine, softened
1 egg
¾ cup all-purpose flour
¼ tsp baking soda
¼ tsp baking powder
pinch salt
¼ cup semi-sweet chocolate chips

  • Take your peanut butter out of the fridge so it’s nice and soft.
  • Cream butter, shortening and sugars until light and fluffy.
  • Blend in peanut butter and eggs and mix well.
  • Whisk together dry ingredients: flour, baking soda, baking powder and salt.
  • Add dry mixture and blend just until incorporated. The dough should just come together, without being overly crumbly or too sticky to handle. You can use a bit more egg white to help the mixture reach the right consistency.
  • Remove dough from bowl and roll into a log. Wrap with plastic wrap and place in the fridge for at least 1 hour.
  • Near the end of the chilling time preheat the oven to 375°F.
  • Remove the dough from the fridge and cut into 1/2 inch slices with a sharp knife.
  • Place a few chocolate chips or a chunk of chopped chocolate in the center of each slice and form into a ball with your hands. Work quickly to keep the dough as chilled as possible (and prevent spreading!)
  • Bake for 10-12 minutes (no more, or your cookies will get hard and dry out!) then cool on a wire cooling rack before serving.

Makes ~a dozen cookies.