Chocolate Peanut Butter Surprise Cookies

I've been wanting to make a dessert for Adam to take to work and also so I would have something to share with you all. I've been in a bit of a cooking slump/lull, so that is the reason for my fewer and farther between posts. I do apologize and hopefully things will pick up soon, as I have plans for many things this weekend and next week in the kitchen.

Back to the cookies, I had saved these cookies from Martha Stewart's Cookie of the Day e-mails. I didn't eat any because I'm trying to lose some weight before our vacation next month, but Adam was eager to try them! Adam said that these were chewy, gooey, and delicious. Sweet, but not too rich. It was so hard to not eat one because they looked so amazing!

Chocolate Peanut Butter Surprise Cookies

Source: Martha Stewart

Ingredients:
Makes about 3 1/2 dozen.
2 cups all-purpose flour
1/2 cup Dutch cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1/2 cup granulated sugar
1 1/4 cups light-brown sugar, firmly packed
2 large eggs
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
1/2 cup peanut butter

Directions:
Sift together flour, cocoa powder, baking powder, and baking soda. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, shortening, granulated sugar, and 1 cup light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between each addition. Add vanilla, and beat to combine. Gradually add dry ingredients, and mix on low speed until fully combined. Remove from mixer. Using a wooden spoon, stir in chocolate chips. Cover bowl with plastic wrap, and chill until firm, about 1 hour.
Preheat the oven to 350 degrees. Line baking sheets with Silpats or parchment paper.
In a small bowl, using a rubber spatula, stir together peanut butter and remaining 1/4 cup light-brown sugar.
Using a 1 1/4-inch scoop or heaping tablespoon, drop dough onto prepared baking sheets about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 1 teaspoon peanut-butter mixture. Top with a second scoop of dough, and carefully mold dough to cover "surprise."
Bake until firm, about 12 minutes. Transfer sheets to wire racks to cool for 5 minutes, then transfer cookies to racks.