Cookie Collection Recipe 7

Okay, I won't lie to you, these cookies are really a bit pissy to make. Are they worth the effort? Yes -- especially if you are feeding them to those who like the flavor combination of chocolate and nuts. These cookies are also deceptively impressive. At first glance, they appear to be a plain chocolate sugar cookie, but break one in half and there is a layer of smooth, nutty filling inside. If you decide to take on this challenge, be sure to allow yourself plenty of time for forming the cookies since working with the dough and filling is definitely a fussy endeavor.

I've only found the patience to make these cookies once and that was for our last holiday cookie-fest. I used macadamia butter in the cookie dough and cashew butter in the filling (hmm, or was it the other way around?). The two things I would do differently the next time I make these cookies would be to make smaller cookies (halving the size of both the balls of dough and filling) and to chill the dough and filling before forming the cookies.

This recipe is based on one from "King Arthur Flour Cookie Companion" -- a very well-written book that is a fantastic resource for American cookies.

Surprise Cookies
Makes twenty-six 3"-wide cookies

Dough:

1½ cups (6¼ ounces) all-purpose flour
½ cup (1½ ounces) unsweetened natural cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (3½ ounces) granulated sugar (and extra for dipping)
½ cup (4 ounces) brown sugar
½ cup (1 stick, 4 ounces) unsalted butter
¼ cup (2 and 3/8 ounces) smooth nut butter (peanut, almond, cashew, macadamia, etc.)
1 teaspoon vanilla extract
1 large egg

Filling:

¾ cup (7 and 1/8 ounces) smooth nut butter (peanut, almond, cashew, macadamia, etc.)
¾ cup (3 ounces) confectioners’ sugar

Preheat the oven to 375 F. Line with parchment paper or lightly grease two half sheet pans or cookie sheets.

For the dough: Whisk together the flour, cocoa, baking soda and salt in a bowl. With a mixer, beat together the sugars, butter and the nut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well.

For the filling: Stir together the nut butter and confectioners’ sugar until smooth. With floured hands, roll the filling into 26 one-inch balls.

To shape the cookies: Break off a ~1 tablespoon portion of the dough, make an indentation in the center with your finger, and press one of the balls of filling into the indentation. Bring the dough up and over the filling, pressing it closed; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.

Dip the top of each cookie in granulated sugar and place on the prepared sheet pans ~two inches apart. Grease the bottom of a drinking glass and use it to flatten each cookie to ~½-inch thick. Bake the cookies for 7 to 9 minutes, until they are set. Remove the cookies from the oven and cool on a rack.