Peanut-Butter Chocolate Sandwich Cookies
- Ready In:
- 1hr 32mins
- Ingredients:
- 17
- Serves:
-
20
ingredients
-
COOKIES
- 414.03 ml flour
- 4.92 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 236.59 ml powdered sugar
- 118.29 ml dark brown sugar, well packed
- 103.53 ml butter, room temperature
- 118.29 ml creamy peanut butter
- 118.29 ml vegetable oil
- 4.92 ml vanilla
- 4.92 ml maple extract (or use 2 teaspoons vanilla)
- 354.88 ml mini chocolate chips
-
FILLING
- 170.09 g milk chocolate, chopped
- 118.29 ml creamy peanut butter
- 59.14 ml powdered sugar
- 1.23 ml salt
- 177.44 ml whipping cream
directions
- Set oven to 350 degrees.
- Prepare a cookie/baking sheet.
- For the cookies; in a bowl whisk together the flour, baking powder, baking soda and salt.
- In another bowl beat the powdered sugar, dark brown sugar and butter until smooth using an electric mixer.
- Gradually beat in oil, vanilla, maple extract and egg; add to the dry ingredients; mix until just blended.
- Stir in the mini chocolate chips.
- Drop the cookie dough by level tablespoons onto a baking sheet, spacing about 1-1/2 inches apart.
- Bake for about 12 minutes, or until puffed and golden brown.
- Cool slightly then transfer cookies to a rack to cool completely.
- For the filling; in a medium bowl mix together chopped chocolate, peanut butter, powdered sugar and salt.
- In a small saucepan bring whipping cream to a boil, then pour hot cream over the chocolate mixture; stir with a wooden spoon until smooth.
- Place in the refrigerator for 1 hour until thick and spreadable.
- Spread a couple of teaspoons (or more!) of the cooled filling onto the flat side of one cookie.
- Top with the second cookie forming a sandwich.
- Repeat with remaining filling and cookies.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!