What makes these cookies inside-out? The chocolate chips are all on the outside of the cookie.
This recipe makes 60 cookies. The dough can be frozen (before adding chocolate chips) if you don’t want to bake them all at once.
Inside-Out Chocolate Chip Peanut Butter Cookies
1 cup vegetable shortening
1 1/2 cups creamy peanut butter
10 oz. light brown sugar, packed (2 1/2 cups)
1/3 cup milk
2 tbsp vanilla extract
2 eggs
3 1/2 cups all-purpose flour
1 1/2 tsp salt
1 1/2 tsp baking soda
3 cups semi-sweet chocolate chips
Use a stand mixer to blend shortening, peanut butter, sugar, milk and vanilla extract. Beat in eggs, then add flour, salt and baking soda. When batter is well mixed, stir in chocolate chips. Chill dough 1 hour. (This is optional, but it makes it easier to handle the dough.)
Scoop chilled dough into balls, then flatten slightly and dip into a bowl of chocolate chips. Place cookies, chocolate side up, on prepared baking sheet (I use a Silpat to cover mine, but parchment paper works equally well). Space cookies apart to allow for some spread during baking.
Bake at 350 for 9 minutes. Allow cookies to cool on the pan at least 5 minutes before removing to a rack.
Store cookies with waxed paper between layers, and do not stack until they are completely cool.
VARIATION: if you prefer plain peanut butter cookies, omit the chips. Dip balls of dough into 4 tbsp coarse sugar. Baking time and temp remain the same.
Nutrition information is per cookie.
Recipe and photos copyright 2021 Barb Szyszkiewicz for Cook and Count. All rights reserved.
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