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Category: Cookies
Prep Time: Cook Time: Total Time:
The Lava
1/2 cup semisweet chocolate chips
1/2 oz unsweetened chocolate
1/2 cup sweetened condensed milk
1 1/2 tsp vanilla extract
The Cookie
1 3/4 cups flour
1/4 tsp plus 1/8 teaspoon baking soda
1/4 tsp salt
11 tbsp unsalted butter, at room temperature
3/4 cup smooth peanut butter
1/2 cup plus 1 tbsp lightly packed brown sugar
6 tbsp sugar
3/4 tsp vanilla extract
1 large egg
Preheat the oven to 350. Line several baking sheets with parchment paper.
Make the lava: Melt the chocolates together in the top of a double boiler placed over simmering water. Alternatively, you may melt the chocolate in the microwave (I used the microwave). Using a whisk, stir the melted chocolate vigorously into the condensed milk until the mixture is smooth and well blended. Add the vanilla and set it aside.
Make the cookie dough: Sift the flour, baking soda, and salt together into a small bowl and set aside.
Cream the butter, peanut butter, both sugars, and the vanilla together in a medium-size mixing bowl until light and fluffy, about 10 minutes. Stop the mixer twice during the process to scrape the bowl with a rubber spatula. Add the egg and beat until blended, about 1 minute. Scrape the bowl.
Add the flour mixture and mix on low speed until blended, about 15 seconds. Scrape the bowl and mix several seconds more. Measure out heaping tablespoons of the dough and roll them into balls with your hands, Place the balls 2 inches apart on the prepared baking sheets.
Using your thumb, press a deep hole into the center of each ball, and plop a heaping teaspoon of the lava mixture into the hole. Pinch the opening together just a little bit so the lava will not overflow, but so that it is still visible. Bake the cookies until they are lightly golden, 16 to 18 minutes. Cool the cookies on the sheets or eat them while they are still warm for an extra- special treat.
Store the cookies in an airtight container in the refrigerator for 1 day. After that, store them in the freezer for up to 2 weeks. Bring them to room temperature before eating.
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CHOCOLATE PEANUT BUTTER VOLCANOES
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Category: Cookies
Prep Time: Cook Time: Total Time:
The Lava
1/2 cup semisweet chocolate chips
1/2 oz unsweetened chocolate
1/2 cup sweetened condensed milk
1 1/2 tsp vanilla extract
The Cookie
1 3/4 cups flour
1/4 tsp plus 1/8 teaspoon baking soda
1/4 tsp salt
11 tbsp unsalted butter, at room temperature
3/4 cup smooth peanut butter
1/2 cup plus 1 tbsp lightly packed brown sugar
6 tbsp sugar
3/4 tsp vanilla extract
1 large egg
Preheat the oven to 350. Line several baking sheets with parchment paper.
Make the lava: Melt the chocolates together in the top of a double boiler placed over simmering water. Alternatively, you may melt the chocolate in the microwave (I used the microwave). Using a whisk, stir the melted chocolate vigorously into the condensed milk until the mixture is smooth and well blended. Add the vanilla and set it aside.
Make the cookie dough: Sift the flour, baking soda, and salt together into a small bowl and set aside.
Cream the butter, peanut butter, both sugars, and the vanilla together in a medium-size mixing bowl until light and fluffy, about 10 minutes. Stop the mixer twice during the process to scrape the bowl with a rubber spatula. Add the egg and beat until blended, about 1 minute. Scrape the bowl.
Add the flour mixture and mix on low speed until blended, about 15 seconds. Scrape the bowl and mix several seconds more. Measure out heaping tablespoons of the dough and roll them into balls with your hands, Place the balls 2 inches apart on the prepared baking sheets.
Using your thumb, press a deep hole into the center of each ball, and plop a heaping teaspoon of the lava mixture into the hole. Pinch the opening together just a little bit so the lava will not overflow, but so that it is still visible. Bake the cookies until they are lightly golden, 16 to 18 minutes. Cool the cookies on the sheets or eat them while they are still warm for an extra- special treat.
Store the cookies in an airtight container in the refrigerator for 1 day. After that, store them in the freezer for up to 2 weeks. Bring them to room temperature before eating.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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