Milk Chocolate-Peanut Butter Sandwich Cookies
Decadent sandwich cookies featuring soft peanut butter cookies filled with a rich milk chocolate-peanut butter cream. These cookies combine the classic flavors of peanut butter and milk chocolate in a delightful sandwich format.
Ingredients
- •1¾ cups all purpose flour
- •1 teaspoon baking powder
- •½ teaspoon baking soda
- •½ teaspoon coarse kosher salt
- •⅚ cup powdered sugar
- •0.56 cup dark brown sugar
- •6 tablespoons unsalted butter
- •½ cup creamy peanut butter
- •½ cup vegetable oil
- •1½ teaspoons vanilla extract
- •1 large egg
- •1⅓ cups milk chocolate chips
- •3 ounces high-quality milk chocolate
- •¼ cup creamy peanut butter
- •2 tablespoons powdered sugar
- •¼ teaspoon coarse kosher salt
- •6 tablespoons whipping cream
Cooking Instructions
- 1.
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.
5 min
- 2.
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.
8 min
- 3.
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.
12 min
- 4.
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.
60 min
- 5.
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.)
15 min
