We’re all unsuspecting, really. We all just have this body, this exterior that we could fool anybody with. You know what I’m talking about. Don’t try to act like you don’t! I know you’ve got a lot going on inside that never quite makes it to the surface. It’s okay, I do too.
Because inside I’m quite the talker. Just in my head though. Or when I have a drink or two. But thats a different subject. Inside, I have lots of opinions. Inside, I analyze like nobody’s business. Inside, I feel totally normal being totally awkward. Inside, I’m quite curious.. like George.
Inside, I’m a little crazy. Inside, I think I’m good singer… then that comes out I realize, once again, that I’m not. Inside, I should myself a lot… I should do this, I should do that. But inside, I don’t want to do most of those things. Inside, I’m a nervous… a lot.
Over the years I’ve gotten good at hiding the inside. I’ve been perfecting the filter that only allows out the things I think most people will approve of. Wanting approval, acceptance, a place to belong I shove inside the things about myself that are different in order to fit the body that someone else has constructed. I feel like I’ve been doing this for as long as I can remember.
I’ve been slowly waking up to this reality that I don’t know who I am exactly. Or more correctly, that I don’t know how to let it out.
My best friend came to visit last week. I was continually noticing the ease with which we interact. The walls were down and the inside flowed to the surface. We have a transparency with one another that I don’t feel with most people. But it brought to light how much I want and need that in my life.
Give a girl a chocolate cookie with peanut butter inside and she’ll divulge all the craziness going on inside.
And its awesome.
These cookies, too, are unsuspecting. Much like the people you run into everyday, their exterior only conveys so much. Chocolate. That is undeniable. But whats inside is the treat. The treasure to this cookie lies right in the center. Slightly salty with just enough sweetness, the peanut butter surprise offers just that.. a surprise to your taste buds. And one that I assure you will be welcomed.
Chocolate comes in two forms in this cookie. Powder and chip. Double the chocolate, double the fun. This cookie crisps on the edges and softens as it centers around the peanut butter filling. It might take a bit or two to get to the center but it’s an enjoyable trip to get there. And finally, chocolate and peanut butter unite once again to form a delicious union!
I totally suspected that would happen.
Chocolate Peanut Butter Surprise Cookies
Recipe from Martha Stewart
- 2 cups all purpose flour
- 1/2 cup Dutch cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) butter
- 1/2 cup granulated sugar
- 1 1/4 cups light brown sugar, firmly packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips (I used minis)
- 1/2 cup peanut butter
- Mix together flour, cocoa powder, baking powder, and baking soda. Set aside.
- In the bowl of an electric mixer or using a hand mixer, beat together butter granulated sugar and 1 cup brown sugar on medium speed until light and fluffy. Add eggs one at a time and beat until incorporated. Add in vanilla.
- On low speed slowly add dry ingredients and mix until just combined. Stir in chocolate chips. Cover with plastic wrap and place in refrigerator for about 1 hour.
- Preheat oven to 350 degrees and prepare a baking sheet with parchment paper or a silpat.
- In a small bowl, stir together peanut butter and remaining 1/4 cup brown sugar.
- Remove dough from refrigerator. Using a 1 1/4 inch scoop or heaping tablespoon, drop balls of dough onto baking sheet about 2 inches apart. The cookies will spread quite a bit so be sure to give them ample room to grow. Using your thumb, make an imprint in the center of each ball. Place 1 teaspoon of peanut butter filling into each thumbprint. Scoop a second ball of dough, flatten it with your fingers, and mold it over the peanut butter filling.
- Bake until firm, about 12 minutes. Remove from oven and let cool on pan for about 3-5 minutes. Transfer to cooling rack to continue cooling. Repeat process with remaining dough and filling.
~The dough started to be tough to work with when I was molding the tops onto the bottom. If this happens to you just put a little bit of flour on a plate and dip your fingers in the flour before flattening the dough.