Milk Chocolate-peanut Butter Sandwich Cookies
From dond 16 years ago
- 24 minutes to make
- Serves 30
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). See less
Ingredients
- cookies shopping list
- 1¾ cups all purpose flour shopping list
- 1 teaspoon baking powder shopping list
- ½ teaspoon baking soda shopping list
- ½ teaspoon coarse kosher salt shopping list
- ½ cup plus ⅓ cup powdered sugar shopping list
- ½ cup plus 1 Tbsp dark brown sugar shopping list
- 6 Tbsp unsalted butter, room temperature shopping list
- ½ cup creamy peanut butter shopping list
- ½ cup vegetable oil shopping list
- 1½ teaspoons vanilla extract shopping list
- 1 large egg shopping list
- 1⅓ cups (about 8 ounces) milk chocolate chips shopping list
- Filling shopping list
- 3 ounces high-quality milk chocolate, chopped shopping list
- ¼ cup creamy peanut butter shopping list
- 2 tablespoons powdered sugar shopping list
- ¼ teaspoon coarse kosher salt shopping list
- 6 tablespoons whipping cream shopping list
How to make it
- For cookies:
- Preheat oven to 350°F.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- Beat powdered sugar, dark brown sugar, and butter in the bowl of an electric mixture until well blended.
- Add peanut butter; beat until creamy.
- Gradually beat in vegetable oil and vanilla extract, then egg.
- Add dry ingredients; mix just until blended. Don't overmix.
- Stir in milk chocolate chips.
- Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1½ inches apart. (I use a baking sheet covered by a Silpat -- makes cleanup almost instantaneous)
- Bake cookies until puffed and golden brown, about 12 minutes.
- Cool slightly, then transfer cookies to rack to cool completely.
- For filling:
- 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. 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.
- Chill until filling is thick and spreadable, 30 minutes to one hour.
- Spread about 1 rounded teaspoonful chocolate-peanut butter filling on flat side of 1 cookie.
- Top with second cookie, forming a sandwich.
- Repeat with remaining filling and cookies.
- Note: These cookie sandwiches can be made 1 day ahead. Store in airtight container at room temperature.
The Rating
Reviewed by 3 people-
OMG does this look yummie, I must make these, great post, thank you so much.
henrie
in Savannah loved it
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Oh my goodness...just when I thought I have baked them all!! Thank you this looks wonderful and is going on my Christmas cookie list for sure!!!! I will fwd to all my friends on here in case they miss this one!!
michellem
in Idaho loved it
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I just made these and they turned out wonderful..next time I will double the recipe..it did not make very many. Love it!!
michellem
in Idaho loved it
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