Prep Time: 25 minutes
Cook Time: 18 minutes
Ingredients:
- The Lava:
- 3 ounces (1/2 cup) semisweet chocolate chips
- 1/2 ounce unsweetened chocolate
- 1/2 cup sweetened condensed 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
Preparation:
Preheat the oven to 350 degrees F. Line several baking sheets with parchment paper, or lightly grease them with vegetable oil.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].
Combine the sweetened condensed milk and the vanilla in a medium-size bowl.
Using a whisk, stir the melted chocolate vigorously into the milk until the mixture is smooth and well blended. Set it aside.
Make the Cookie Dough:
Sift the flour, baking soda, and salt together into a small bowl and set aside.
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.
Add the egg and beat on medium speed until blended, about 1 minute. Scrape the bowl.
Add the flour mixture and mix on low speed until blended, about 15 seconds. Scrape the bowl and mix several seconds more.
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.
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.
Bake the cookies until they are lightly golden, 16 to 18 minutes. Cool the cookies on the sheets or eat them while they are still warm for an extra- special treat.
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.
Yield: 30 cookies
Recipe Source: Rosie's Bakery Cookie Book: Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred by Judy Rosenberg (Workman Publishing)
Reprinted with permission.
