Stuffed Chocolate Chip Cookies and Stuffed Peanut Butter Cookies

Oh.

 

No.

 

No, I didn’t.

 

Yes.

 

Yes, I did.

Sorry for ruining your figure forever.

It’s a bit painful and ironic to talk about the next things on a FOOD blog. But I hope that I got your attention for this next part. It was a trap for a good cause.

This is the last week of the Foodbuzz and Yahoo! campaign to support Share Our Strength.  In New Haven, Share Our Strength has organized a food truck to serve meals to children, during the summer, since they can’t go to school to pick up their normally subsidized lunch. I love that they think creatively about this problem.

Click Here to see how you can contribute. This summer there is a dollar of dollar match for your donation.

Yahoo! is partnering with Foodbuzz to contribute $20,000 to Share Our Strength on behalf of the reading and blogging community. Help support this donation by:

1. Making Yahoo! your homepage now.
2. Sharing the campaign with your Facebook friends and Twitter followers.

I have a serious addiction to chocolate chip cookies. If you were to look at my Tastespotting favorites list, I have pages and pages of links saved of chocolate chip cookies. And blondies, which are just cookies in bar form. There’s something very pure about a chocolate chip cookie to me, and those things are butter, sugar, and chocolate. If you said, there’s only one dessert you can eat for the rest of your life, I know what my answer is.

I saw these on Tastespotting by The Kitchen Magpie a couple of weeks ago. I immediately made them. And then I tweaked it a bit. The recipe is great, and works, but I knew I needed some more FAT in the cookies in order to make it a little more moist, and a little more tender. I added 1/2 Cup of shortening (Crisco) to the original recipe which helps the moisture but doesn’t melt the cookies in the same way as butter, since I wanted to keep the shape.

Also, I learned a little. Let the dough sit for about 40 minutes and stir it again to help the flour soak up the butter. That way you can actually work with the dough, instead of it sticking and melting to your hands in one gooey mess.

And I figured, since I’m stuffing these bad boys, why not look for some other things laying around the house?

And then I thought, why not make a PEANUT butter cookie version?

Then I was drunk on the power so I made ice cream sandwiches, with vegan banana ice cream (made from Veganomicon’s recipe).

Yup.

You’re just going to hate me forever now, aren’t you?

I recommend sharing these. As my friend said, when she bit into one of these stuffed cookies: “The fat girl inside me is very happy right now.”

Stuffed Peanut Butter Cookies (adapted from The Kitchen Magpie)

• 2 1/4 Cup flour
• 1 tsp baking soda
• 1 tsp salt
• 1/2 Cup butter, softened but still cool
• 1/2 Cup smooth peanut butter (not natural is probably better in this case, for texture. If you like to use natural, it will be a bit more crumbly, but still good.)
• 3/4 Cup packed brown sugar
• 3/4 Cup granulated sugar
• 1 tsp vanilla
• 2 eggs
• about 20 Oreos, Tim Tams, Reeses PB cups (full size), or other cookie/candy.

1. In a bowl, whisk together the flour, baking soda, and salt. Use a sifter if you are at all worried about lumps, and if you live in Hawaii, you should be.
2. Cream together the butter, peanut butter, and sugars in a stand mixer on medium speed for a few minutes until fluffy.
3. Add the vanilla and eggs, mixing in thoroughly after each egg. Remove the bowl to mix in the final ingredients by hand.
4. Pour in the flour and mix with a wooden spoon or spatula until well incorporated. Let the dough sit for at least 40 minutes. Stir the dough a few more times before working with it.
5. Preheat the oven to 350 degrees. Line a baking pan with parchment paper. Take about 2 Tbsp dough and flatten it, using short pats. Try not to handle the dough for too long or too tightly, or it will quickly start melting which makes it hard to work with. Lay the cookie/candy in the middle of the dough and push the dough up and around the cookie, trying to make it meet. You don’t need nearly as much dough as you think you do, for this recipe.
6. Place about 8 on the cookie sheet, at least 2” apart, and bake for 14 minutes. Let the cookies sit on the pan for 2 minutes before moving with a metal, thin-edged, wide spatula, to a cooling rack.