Tuesday, July 23, 2013

Milk Chocolate-Peanut Butter Sandwich Cookies

I’m hooked on this cookie recipe which first appeared in Bon Appetit in 2006. 

This delicious Chocolate chip cookie with a peanut butter filling goes down effortlessly with an ice cold glass of milk.

Warning: Ration these because they are highly addictive. Before you know it, you’ve eaten half the jar.

Milk Chocolate-Peanut Butter Sandwich Cookies
Bon App├ętit | February 2006
Makes about 2 1/2 dozen sandwich cookies

1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse kosher salt
1/2 cup plus 1/3 cup powdered sugar
1/2 cup plus 1 tablespoon (packed) dark brown sugar
6 tablespoons (3/4 stick) 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 (about 8 ounces) milk chocolate chips

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 1/2 inches apart. Bake cookies until puffed and golden brown, about 12 minutes.

Cool slightly, then transfer cookies to rack to cool completely.
For Filling:
3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1/4 cup creamy peanut butter
2 tablespoons powdered sugar
1/4 teaspoon coarse kosher salt
6 tablespoons whipping cream

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.)