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Vesuvio Bakery, Summer
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La Belle Cuisine

Chocolate Peanut Butter Volcanoes

Rosie's Bakery Cookie Book: Chocolate-Packed,
Jam-Filled, Butter-Rich, No-Holds-Barred
By Judy Rosenberg, 1996, Workman Publishing

“With all due credit to George Washington Carver, I’m sure it was a
kid who invented the peanut butter-chocolate combination. It certainly
is a perfect one. The next time your kids (or you) are in the mood for
a Reese’s Peanut Butter Cup, bake a batch of these cookies instead.
They’re little peanut butter volcanoes erupting in soft chocolate lava.”

Makes 30 cookies

The Lava
3 ounces (1/2 cup) semisweet chocolate chips
1/2 ounce unsweetened chocolate
1/2 cup sweetened evaporated milk
[such as Eagle Brand]
1 1/2 teaspoons pure vanilla extract

The Cookie
1 3/4 cups all-purpose flour
1/4 teaspoon plus 1/8 teaspoon baking soda
1/4 teaspoon salt
11 tablespoons (1 stick plus 3 tablespoons)
unsalted butter at room temperature
3/4 cup smooth peanut butter
1/2 cup plus 1 tablespoon (lightly packed)
light brown sugar
6 tablespoons granulated sugar
3/4 teaspoon pure vanilla extract
1 large egg

 1. Preheat the oven to 350 degrees F. Line several baking sheets with parchment paper, or lightly grease them with vegetable oil.
2. Make the lava: Melt the chocolates together in the top of a double
boiler placed over simmering water [do not let the bottom of the
double boiler touch the water].
3. Combine the evaporated milk and the vanilla in a medium-size bowl.
4. Using a whisk, stir the melted chocolate vigorously into the milk until
the mixture is smooth and well blended. Set it aside.
5. Make the cookie dough: Sift the flour, baking soda, and salt together
into a small bowl and set aside.
6. Using an electric mixer on medium speed, cream the butter, peanut
butter, both sugars, and the vanilla together in a medium-size mixing
bowl until light and fluffy, about 10 minutes. Stop the mixer twice
during the process to scrape the bowl with a rubber spatula.
7. Add the egg and beat on medium speed until blended, about 1 minute. Scrape the bowl.
8. Add the flour mixture and mix on low speed until blended, about 15 seconds. Scrape the bowl and mix several seconds more.
9. Measure out heaping tablespoons of the dough and roll them into
balls with your hands, Place the balls 2 inches apart on the
prepared baking sheets.
10. Using your thumb, press a deep hole into the center of each ball, and
plop a heaping teaspoon of the lava mixture into the hole. Pinch
the opening together just a little bit so the lava will not overflow,
but so that it is still visible.
11. Bake the cookies until they are lightly golden, 16 to 18 minutes. Cool
the cookies on the sheets or eat them while they’re still warm for
an extra-special treat.
12. Store the cookies in an airtight container in the refrigerator for
1 day. After that, store them in the freezer for up to 2 weeks.
Bring them to room temperature before eating.
 

Featured Archive Recipes:
Rosie's Peanut Butter Sandwiches
Peanut Butter Blondies
Big, Super-Nutty Peanut Butter Cookies
Peanut Butter Kiss Cookies

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