Description
A double dose of peanut butter with a dash of chocolate makes for over-the-top-good cookies!
Ingredients
- FOR THE COOKIES:
- 1 whole Egg
- ½ cups White Sugar
- ½ cups Brown Sugar
- 1 stick Unsalted Butter, At Room Temperature
- ½ cups Crunchy Peanut Butter
- 1 teaspoon Vanilla
- 1-¼ cup All-purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- FOR THE FILLING:
- 2 Tablespoons Powdered Sugar
- 2 Tablespoons Milk
- ½ cups Chocolate Flavored Peanut Butter
- 1 pinch Salt
- ¼ cups Chopped Roasted Peanuts For Topping (optional)
Preparation
Preheat the oven to 350 F.
To make the cookies, cream the egg, white sugar, brown sugar, butter, peanut butter and vanilla in the bowl of a stand mixer until smooth. In a separate bowl, sift together the flour, baking soda and salt then fold it into the wet batter.
Use a 1 ounce scoop to drop cookies onto a baking sheet that you’ve lined with parchment paper. Keep them spaced a couple of inches apart to allow for spread. Bake for 15 minutes. Remove from oven and allow 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 powdered sugar and milk in a small bowl. Mix in the peanut butter and salt until smooth.
When the cookies have cooled, spread a couple teaspoons of filling on the bottoms of half of them and top with the other half. This recipe should yield approximately 2 dozen cookies which will make a dozen sandwich cookies.
If you like, drizzle a bit of the filling on a third of of each cookie sandwich and roll in the chopped peanuts.
