Wednesday, December 31, 2008

Milk Chocolate-Peanut Butter Sandwich Cookies

We had expected people to come over tonight, so I specifically decided to make these cookies because the general idea had been requested. But no one is here so my parents and I are enjoying these cookies and an abundance of wine. The cookies are delicious. Definitely not healthy, but definitely delicious. I would highly recommend them.


Milk Chocolate-Peanut Butter Sandwich Cookies
Bon Appetit

Be sure to use regular peanut butter – not old-fashioned or freshly ground – for the best consistency in the cookie batter and the filling.

1 ¾ cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon coarse kosher salt
½ cup plus 1/3 cup powdered sugar
½ cup plus 1 tablespoon (packed) dark brown sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
½ cup creamy peanut butter
½ cup vegetable oil
1 ½ teaspoons vanilla extract
1 large egg
1 1/3 cups (about 8 ounces) milk chocolate chips

3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
¼ cup creamy peanut butter
2 tablespoons powdered sugar
¼ teaspoon coarse kosher salt
6 tablespoons whipping cream

For cookies:
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. 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.

Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1 ½ inches apart. 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. Chill until filling is thick and spreadable, about 1 hour.

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.)

Yield: 2 1/2 dozen (we got 12 sandwiches)

1 comment:

Denise said...

I bet if you used half peanut butter/half nutella it would be even more delicious.