From Cleo Coyle: These coffeehouse-sized peanut butter cookies are sweet, tender, and stuffed with enough ooey-gooey melted chips to make a chocolate lover swoon.
We're baking them up to continue celebrating the release of our new Haunted Bookshop Mystery, The Ghost and the Haunted Portrait.
A Note from Cleo
We're baking them up to continue celebrating the release of our new Haunted Bookshop Mystery, The Ghost and the Haunted Portrait.
~ GIVEAWAY NEWS! ~
2 Chances To Win Our New
Haunted Bookshop Mystery
+ Our "Jack is Back" Tote Bag
1st Chance: Join us for a fun Q&A between
our (haunted) bookseller Penelope and
award-winning book reviewer Dru Ann Love.
Get to know our Pen & Jack...
To enter click here or on
the red button below...
Our giveaway at Dru's Book Musings
will remain open until May 20th.
will remain open until May 20th.
For a 2nd Chance to win the
prize package above, scroll
to the end of this post...
prize package above, scroll
to the end of this post...
Now let's eat!
 |
Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
Readers of our 10th Coffeehouse Mystery, Murder by Mocha, will remember this cookie recipe as one Clare baked up for her daughter's boyfriend, NYPD Sergeant Manny Franco, in thanks for his backup at the International Confectioners' trade show.
Cleo Coyle's
Chocolate Stuffed Peanut Butter Cookies
Makes 18–20 big, stuffed cookies
1 cup (2 sticks) butter, softened
1¼ cups peanut butter (standard creamy, do not use sugarless)
1 cup granulated sugar plus ½ cup, for dusting
1 cup light brown sugar, firmly packed
2 large eggs, lightly beaten
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup good quality semisweet chocolate chips
Step 1—Make the dough: Using an electric mixer, cream the butter, peanut butter, and sugars in a bowl until light and fluffy. Add in the eggs and vanilla and blend well. Finally, add in the flour, baking powder, baking soda, and salt. Mix only enough until a soft dough forms.
Step 2—Form and stuff: Pinch off generous pieces of dough and roll into big, golf-ball-sized rounds. Cradle the cookie ball in one hand. Use the thumb of your opposite hand to make a deep indentation in the center of each cookie ball. Fill the hole with about a teaspoon of chocolate chips and then seal the chocolate inside the dough ball. Gently roll the balls in white, granulated sugar for a finished look.
Step 4—Bake: Preheat the oven to 350°F. Place the chilled cookie balls on baking sheets lined with parchment paper, keeping the balls a few inches apart to allow for spreading. Bake them for 20–30 minutes. The cookies are not done until they flatten out, so be patient and wait for this to happen. The chocolate should stay inside. A nice “cover” for a cookie with oozing chocolate is to gently dust with confectioners’ sugar....
Eat (and read) with joy!
Why did Clare need police backup at a Chocolate and Candy Expo? You'll find the hilarious answer in Murder by Mocha. And keep in touch with us for news of our brand-new Coffeehouse Mystery, coming later this year: Honey Roasted.
May you read (and eat) with joy!
~ Cleo
Click here to download
my recipe as a free PDF
that you can print, save,
or share.
my recipe as a free PDF
that you can print, save,
or share.
Chocolate Stuffed Peanut Butter Cookies
Makes 18–20 big, stuffed cookies
1 cup (2 sticks) butter, softened
1¼ cups peanut butter (standard creamy, do not use sugarless)
1 cup granulated sugar plus ½ cup, for dusting
1 cup light brown sugar, firmly packed
2 large eggs, lightly beaten
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup good quality semisweet chocolate chips
Step 1—Make the dough: Using an electric mixer, cream the butter, peanut butter, and sugars in a bowl until light and fluffy. Add in the eggs and vanilla and blend well. Finally, add in the flour, baking powder, baking soda, and salt. Mix only enough until a soft dough forms.
Step 2—Form and stuff: Pinch off generous pieces of dough and roll into big, golf-ball-sized rounds. Cradle the cookie ball in one hand. Use the thumb of your opposite hand to make a deep indentation in the center of each cookie ball. Fill the hole with about a teaspoon of chocolate chips and then seal the chocolate inside the dough ball. Gently roll the balls in white, granulated sugar for a finished look.
Yes, a bit of sweetness often
rescues the day—and the cookie!
Note: When making cookies, always allow your baking sheets to cool before putting more dough on them. A hot baking sheet will cause any cookie to spread too much and please do…
Eat (and read) with joy!
🔎
Just Released
Our new mystery!
🔎
Just Released
Our new mystery!
“Jack and Pen are a terrificduo who prove that lovecan transcend anything.”
—The Mystery Reader
“Jack and Pen are a terrific
duo who prove that love
can transcend anything.”
—The Mystery Reader