Martha Stewart's Peanut-Butter Surprises

• cups all-purpose flour↗2
• cup Dutch-processed cocoa powder↗1⁄2
• teaspoon baking powder↗1⁄2
• teaspoon baking soda↗1⁄2
• cup unsalted butter, room temperature↗1⁄2
• cup vegetable shortening↗1⁄2
• cup granulated sugar↗1⁄2
• cups light-brown sugar, firmly packed↗1 1⁄4
• large eggs↗2
• teaspoon pure vanilla extract↗1
• cup semi-sweet chocolate chips↗1
• cup creamy peanut butter↗1⁄2

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees. Line two baking sheets with parchment. Sift together flour, cocoa powder, baking powder, and baking soda, and set aside.

2. 2

   In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vegetable shortening, granulated sugar and 1 cup brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between additions. Add vanilla; beat to combine. Gradually add dry ingredients; mix on low speed until fully combined. Add chocolate chips; mix on low just until combined. Cover bowl with plastic wrap; chill until firm about 1 hour.

3. 3

   In a small bowl using a rubber spatula, stir together peanut butter and remaining 1/4 cup brown sugar.

4. 4

   Drop 1 tablespoon of dough at a time onto baking sheets, spacing cookies about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 2 teaspoons peanut butter mixture. Top with a second tablespoon of flattened dough. Carefully mold dough to cover "surprise".

5. 5

   Bake until firm, about 12 minutes, rotating halfway through. Transfer baking sheets to wire racks to cool for 5 minutes. Remove cookies from baking sheets, and let cool completely on wire racks.