By Tracey
Peanut Butter-Chocolate Chip Sandwich Cookies
from The Best of Fine Cooking Chocolate!
Ingredients:
Cookies
- 6 oz (1 1/2 cups) all-purpose flour
- 2 oz (2/3 cup) cake flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 oz (3/4 cup, 12 tablespoons) unsalted butter, at room temperature
- 3/4 cup smooth peanut butter
- 1/2 cup sugar
- 1/2 cup firmly packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
Filling
- 1 1/2 cups confectioners’ sugar
- 3 oz (6 tablespoons) unsalted butter, room temperature
- 3/4 cup smooth peanut butter
- 3 tablespoons heavy cream
- 1/4 cup coarsely chopped roasted unsalted peanuts (I omitted)
- 1/4 cup coarsely chopped semisweet chocolate, or mini semisweet chocolate chips (I used milk chocolate)
Directions:
To Make the Cookies: Preheat oven to 350 F. Line two baking sheets with parchment paper.
In a medium bowl, whisk the all-purpose flour, cake flour, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, peanut butter, and both sugars until light and fluffy. Add the vanilla and egg and continue creaming until smooth and fluffy, about 3 minutes. Add the flour mixture to the bowl and, with the mixer on low speed, beat until just incorporated.
Using a small ice cream scoop (or cookie scoop) drop heaping tablespoonfuls of batter onto the prepared baking sheets, spacing them about 2 inches apart. With floured fingers, flatten each mound of dough into a 2-inch round. Bake until the cookies are puffed and golden, 12 to 14 minutes. Transfer the cookies to a cooling rack to cool completely.
To Make the Filling: In a medium bowl, cream the confectioners’ sugar, butter and peanut butter with a mixer until smooth. Add the heavy cream and beat until smooth and fluffy. Stir in the chopped peanuts and chocolate.
To Assemble: Match similarly sized cookies to form pairs of 2 for your sandwiches. With an offset spatula or butter knife, spread a teaspoon (or more) of filling onto one half of each cookie pair. Set the other cookie on top of the filling and press gently to spread the filling. Store the cookies in an airtight container at room temperature or in the refrigerator. They will keep for a few days.
Makes about 18 sandwiches.
