Milk Chocolate-Peanut Butter Sandwich Cookies

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

• Ready In: 1 hr 5 mins
• Serves: 1
• Yields: 30 cookies

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

• Filling

• 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.).