Milk Chocolate-peanut Butter Sandwich Cookies |
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Prep Time: 0 Minutes Cook Time: 24 Minutes |
Ready In: 24 Minutes Servings: 30 |
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I found this recipe in a recent issue of one of the glossy cooking mags, and just had to make these cookies for an upcoming office party. They were a huge hit, so much so that I ended up making them again for another gathering. Read more . The combination of chocolate and peanut butter in both the cookies and the filling is irresistible. I can't stress enough the need to use the best quality chocolate you can find. Also, make certain your egg and butter are at room temp before beginning. Your peanut butter should be the super smooth stuff (I used Skippy). Ingredients:
cookies |
13/4 cups all purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon coarse kosher salt |
1/2 cup plus ⅓ cup powdered sugar |
1/2 cup plus 1 tbsp dark brown sugar |
6 tbsp unsalted butter, room temperature |
1/2 cup creamy peanut butter |
1/2 cup vegetable oil |
11/2 teaspoons vanilla extract |
1 large egg |
1⅓ cups (about 8 ounces) milk chocolate chips |
filling |
3 ounces high-quality milk chocolate, chopped |
1/4 cup creamy peanut butter |
2 tablespoons powdered sugar |
1/4 teaspoon coarse kosher salt |
6 tablespoons whipping cream |
Directions:
1. For cookies:
2. Preheat oven to 350°F.
3. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
4. Beat powdered sugar, dark brown sugar, and butter in the bowl of an electric mixture until well blended.
5. Add peanut butter; beat until creamy.
6. Gradually beat in vegetable oil and vanilla extract, then egg.
7. Add dry ingredients; mix just until blended. Don't overmix.
8. Stir in milk chocolate chips.
9. Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 11/2 inches apart. (I use a baking sheet covered by a Silpat - makes cleanup almost instantaneous)
10. Bake cookies until puffed and golden brown, about 12 minutes.
11. Cool slightly, then transfer cookies to rack to cool completely.
12. For filling:
13. Place chocolate, peanut butter, powdered sugar, and kosher salt in medium bowl.
14. Bring whipping cream to boil in heavy small saucepan.
15. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Don't leave any lumps. You may have to hold the bowl over a small saucepan of simmering water to melt the few remaining lumps, if the boiling cream doesn't do the job.
16. Chill until filling is thick and spreadable, 30 minutes to one hour.
17. Spread about 1 rounded teaspoonful chocolate-peanut butter filling on flat side of 1 cookie.
18. Top with second cookie, forming a sandwich.
19. Repeat with remaining filling and cookies.
20. Note: These cookie sandwiches can be made 1 day ahead. Store in airtight container at room temperature.
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