Peanut Butter Surprise Cookies

November 01, 2013


In a mixing bowl, cream 1 1/2 cups peanut butter and powdered sugar until smooth. Roll into 30 3/4-inch balls. Cover and place in freezer on waxed paper. Only take out a few at a time. (The frozen peanut butter balls are much easier to work with.) Meanwhile, in a mixing bowl, cream butter, 1/2 cup peanut butter and sugars. Beat in egg whites and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture. Roll into approximately 125 1-inch balls. (You'll have plenty of extra dough for future cookies.)

Using floured hands, flatten chocolate balls and shape one around each peanut butter ball, sealing edges. Place 2 inches apart on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 375° for 7 to 9 minutes or until cookies are set and tops are cracked. Cool for 1 minute before removing to wire racks.

For icing, in a small mixing bowl, cream shortening and powdered sugar. Beat in vanilla and enough milk to reach spreading consistency. Spoon into a resealable plastic bag or pastry bag; cut a small hole in corner of bag. Pipe icing over cookies in a zigzag pattern. Sprinkle with chocolate jimmies. 

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The Surprise
  • 1 1/2 cups peanut butter
  • 1 1/2 cups powdered sugar
The Chocolate Dough
  • 1 cup butter, softened
  • 1/2 cup peanut butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 egg whites
  • 2 teaspoons vanilla
  • 3 cups flour
  • 1 cup baking cocoa
  • 1 teaspoon baking soda
The Icing
  • 4 tablespoons shortening
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 2 to 4 tablespoons milk

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