Chocolate Peanut Butter Volcanoes

I love the Yahoo answer board. My favorite area is “Diseases and Conditions” and second favorite is “Cooking”, where questions run from ultra mundane to very esoteric.

As it happened today, I was looking for a good lava cookie and naturally, someone on the Yahoo board had a recipe. Having never made these, I wasn’t sure how they were supposed to look. They spread more than I expected, but they are very pretty and taste good. The outside is kind of dry, but it partners well with the rich and fudgy lava.

I’m sending these to a potluck at Todd’s office. The recipe says they keep in the refrigerator for one day, but should be frozen after that. Since I’m serving them tomorrow, I will freeze them today.

Volcano Cookies

 Update:  I found this recipe on Yahoo, but it About.com says it’s from the Rosie’s Bakery cookbook (a good one!).

Chocolate Peanut Butter Volcanoes

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

Preheat the oven to 350 degrees F. Line several baking sheets with parchment paper.

Make the lava: Melt the chocolates together in the top of a double boiler placed over simmering water. Alternatively, you may melt the chocolate in the microwave.

Using a whisk, stir the melted chocolate vigorously into the milk until the mixture is smooth and well blended. Whisk in vanilla; Set aside.

Make the cookie dough: Sift the flour, baking soda, and salt together into a small bowl and set aside.

Using en 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.

(Made 22)

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Comments

  1. says

    Patricia, they’ll only be lucky if the cookies taste as good tomorrow as they do today. Hopefully, they’ll keep.

    LOL, Julie. Luckily the eruptions are pretty contained.

  2. Michelle W. in Calif. says

    Wow, I got to Yahoo Answers for everything, but have never checked the cooking section!

  3. Kristin W says

    Oh, man. Oh man, oh man. I am not allowed to even LOOK at this recipe. I’m trying to get back down to the size I was when I bought the dress I hope to wear to my sister-in-law’s wedding. That was 20 pounds and many cookies ago. And peanut butter is my particular weakness. ARGH!!!

  4. Katy says

    Anna,
    Can you think of another, non-peanut butter cookie dough that has a consistency and spread that would work with the lava? I’m thinking an almond sugar cookie dough would be nice.

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