Milk Chocolate Peanut Butter Sandwich Cookies

Total Time: 3 hrs Preparation Time: 1 hr 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 30
• 1 3/4 cups flour, all purpose
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt, coarse
• 1/2 cup powdered sugar, plus
• 1/3 cup powdered sugar
• 1/2 cup dark brown sugar, plus
• 1 tablespoon dark brown sugar (packed)
• 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 (about 8 ounces)
• 3 ounces high-quality milk chocolate, chopped (such as lindt or perugina)
• 1/4 cup creamy peanut butter
• 2 tablespoons powdered sugar
• 1/4 teaspoon coarse kosher salt
• 6 tablespoons whipping cream

Recipe

• 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.).