Shelly's Recipe

CHOCOLATE-FILLED PEANUT BUTTER COOKIES

Category: Cookies

Filling:
4 ounces milk or cream
6 ounces semisweet chocolate, chopped or in chips
2 to 4 tablespoons flour

Cookie:
1/4 cup (4 tablespoons) shortening
1/4 cup (4 tablespoons) butter or margarine, softened
1 cup creamy peanut butter
1 cup sugar
1 cup honey
2 large eggs
3 cups flour
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
Turbinado sugar

Heat the milk or cream until just boiling, and pour over the chocolate. Let sit for 5 minutes, then whisk until smooth. Add in the flour and continue to mix until forms a dough that holds together - using more flour as needed. Set aside.

Beat the shortening, butter and peanut butter together until smooth. Add in the sugar and continue to beat. Add in the honey and mix until smooth. Add in the eggs, one at a time, beating until incorporated. Add the flour, baking soda, baking powder and salt and mix until combined.

Scoop a tablespoon of the peanut butter dough and flatten it in your hand. Top with a heaping teaspoon of chocolate mixture, and then add another flattened disk of peanut butter dough on top. Roll the cookie in turbinado sugar, and place on parchment paper-lined baking sheets. Repeat with remaining dough. Bake at 350 F for 20 to 24 minutes, until the edges are starting to brown. Let cool 5 minutes on the baking sheets, and then transfer to a cooling rack to cool completely. Makes 22 to 26 very large cookies.