Buy at AllPosters.com
La Belle Cuisine -
More Cookie Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...
is an act of integrity, and faith."
Mrs. Fields has something for everyone on your list.
"Cookies are made of butter and love."
~ Norwegian Proverb
Recipe of the Day Categories:
Shop at Target.com
Your patronage of our
affiliate partners supports this web site.
We thank you! In other words, please shop at LBC
Vesuvio Bakery, Summer
Buy at AllPosters.com
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
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
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
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)
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
placed over simmering water [do not let the bottom of the
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
mixture is smooth and well blended. Set it aside.
5. Make the cookie dough: Sift the flour, baking soda, and salt together
small bowl and set aside.
6. Using an electric mixer on medium speed, cream the butter, peanut
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
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
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
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
11. Bake the cookies until they are lightly golden, 16 to 18 minutes. Cool
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
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
Index - Cookie Recipe Archives
Index - Chocolate Recipe Archives
Daily Recipe Index
Recipe Archives Index