Milk Chocolate-peanut Butter Sandwich Cookies
Total Time: 1 hr 5 mins
Preparation Time: 20 mins
Cook Time: 45 mins
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
- 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
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.).
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