Milk Chocolate-Peanut Butter Sandwich Cookies |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Peanut butter and chocolate yet again shine. Be sure to use regular peanut butter — not old-fashioned or freshly ground — for the best consistency in the cookie batter and the filling Ingredients:
1 3/4 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup powdered sugar |
1/2 cup dark brown sugar |
6 tablespoons unsalted butter, room temperature |
1/2 cup creamy peanut butter |
1/2 cup vegetable oil |
1 1/2 teaspoons vanilla extract |
1 large egg |
1 1/3 cups milk chocolate chips |
3 ounces milk chocolate, chopped (such as lindt or perugina) |
1/4 cup creamy peanut butter |
2 tablespoons powdered sugar |
1/4 teaspoon salt |
6 tablespoons whipping cream |
Directions:
1. For cookies:
2. Preheat oven to 350°F Whisk first 4 ingredients in medium bowl. Using electric mixer, beat powdered sugar, dark brown sugar, and butter in large bowl to blend.
3. Add peanut butter; beat until creamy. Gradually beat in vegetable oil and vanilla extract, then egg. Add dry ingredients; mix just until blended. Stir in milk chocolate chips.
4. Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1 1/2 inches apart. Bake cookies until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.
5. For filling:
6. Place chocolate, peanut butter, powdered sugar, and kosher salt in medium bowl. Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.
7. Spread about 1 rounded teaspoonful chocolate-peanut butter filling on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining filling and cookies. (Cookie sandwiches can be made 1 day ahead. Store in airtight container at room temperature.).
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