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Peanut Butter 17

Peanut Butter 17 is built on All Purpose Flour, Dutch Process Cocoa Powder, Baking Powder, Baking Soda, and Unsalted Butter Room Temperature. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 cup
• 1/2 cup
• 1/2 tsp
• 1/2 tsp
• 1/2 cup
• 1/2 cup
• 1 1/4 cup
• 1 tsp
• 1 cup
• 1/2 cup

Method (preview)

1. 1

   In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vegetable shortening, granulated sugar, and 1 cup light-brown sugar on medium speed until light and fluffy, about 2 minutes.

2. 2

   Add eggs, one at a time, mixing until fully combined between each addition.

3. 3

   Add vanilla, and beat to combine.

4. 4

   Gradually add dry ingredients, and mix on low speed until fully combined.

5. 5

   Remove from mixer. Using a wooden spoon, stir in chocolate chips.

6. 6

   Cover bowl with plastic wrap, and chill until firm, about 1 hour.

7. 7

   Heat oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats).

8. 8

   In a small bowl using a rubber spatula, stir together peanut butter and remaining 1/4 cup light-brown sugar.

9. 9

   Make a thumbprint in the center of each cookie.

10. 10

    Fill thumbprint with 1 teaspoon peanut-butter mixture.

11. 11

    Top with a second scoop of dough, and carefully mold dough to cover filling.

12. 12

    Bake until firm, about 12 minutes. Transfer sheets to wire racks to cool for 5 minutes before transferring cookies to racks.