Description
If chocolate and peanut butter are a perfect match then these cookies are twice as perfect!
Ingredients
- FOR THE PEANUT BUTTER DOUGH:
- 1 whole Egg
- ¾ cups Sugar
- 1 teaspoon Vanilla
- 1 cup Peanut Butter
- 2 Tablespoons Milk
- 2 Tablespoons All-purpose Flour
- ¼ teaspoons Baking Soda
- ¼ teaspoons Salt
- FOR THE CHOCOLATE DOUGH:
- 1 whole Egg
- ½ cups White Sugar
- ½ cups Brown Sugar
- 10 Tablespoons Unsalted Butter, At Room Temperature
- 1 teaspoon Vanilla
- 1 Tablespoon Milk
- 1 cup All-purpose Flour
- ½ cups Unsweetened Cocoa Powder
- ½ teaspoons Salt
- ½ teaspoons Baking Soda
- Sea Salt For Sprinkling
- FOR THE FILLING:
- ½ cups Confectioners Sugar
- 2 Tablespoons Milk
- 1 pinch Salt
- ½ cups Peanut Butter
Preparation
Preheat the oven to 350 F.
For the peanut butter dough:
In a large bowl using a mixer, cream the egg, sugar, vanilla, peanut butter and milk until smooth. In a separate bowl, sift together the flour, baking soda and salt and fold it into the peanut butter mixture. Set aside.
For the chocolate dough:
In a large bowl using a mixer, cream the egg, sugars, butter, vanilla and milk. In a separate bowl, sift together the flour, cocoa powder, salt and baking soda. Fold into the butter mixture until well combined.
Using a scoop (1 – 1 1/4 ounce size) grab about a third scoop full of the peanut butter dough and then fill it the rest of the way with chocolate dough. Don’t worry if it’s not exact. Drop the scoops onto a baking sheet that you’ve lined with parchment paper and keep them spaced a few inches apart to allow space for them to spread. Sprinkle a touch of sea salt on top of each scoop, if desired.
Bake for 10 minutes then remove them from the oven and allow them to cool before removing them from the baking sheet. I used two baking sheets and alternated them in the oven.
While the cookies are cooling, make the filling by whisking together the confectioners’ sugar and milk. Mix in the salt and peanut butter until smooth.
When the cookies have cooled, spread about a heaping teaspoon of filling on the bottom side of half of them and top with the other half of the cookies. This recipe should yield approximately 2 dozen cookies which will make a dozen sandwich cookies.
