"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chocolate Surprise Cookies Recipe

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This recipe for Chocolate Surprise Cookies, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alex and Mary Catherine Stofan
Added: Saturday, October 11, 2008


3/4 c. peanut butter
3/4 c. confectioners' sugar
CHOCOLATE DOUGH: 1/2 c. butter or margarine, softened
1/4 c. peanut butter
1/2 c. sugar
1/2 c. packed brown sugar
1 egg white
1 t. vanilla extract
1 1/2 c. all-purpose flour
1/2 c. baking cocoa
1/2 t. baking soda
ICING: 2 T. shortening
1 c. confectioners' sugar
1/4 t. vanilla extract
1-2 T. milk

Cream peanut butter and confectioners' sugar until smooth. Roll into 30 3/4-inch balls. Cover; refrigerate 30 minutes. Cream butter, peanut butter and sugars. Beat in egg white and vanilla. Combine flour, cocoa and soda; add to creamed mixture. Roll into 30 1 1/2-inch balls. With 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 glass dipped in sugar. Bake at 375 for 7-9 minutes, until cookies are set and tops are cracked. Cool 1 minute; remove to wire racks. ICING: In small mixing bowl, cream shortening and confectioner's sugar. Beat in vanilla and enough milk to reach spreading consistency. Spoon into resealable plastic bag or pastry bag; cut small hole in corner of bag. Pipe icing over cookies in zigzag pattern. Yield: 2 1/2 dozen.




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