- 8
Ingredients
- Cookies
- 1 cup peanut butter
- 1 cup (packed) brown sugar
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 to 1 1/2 cups milk chocolate or semi-sweet chocolate chips
- Peanut Butter – Cinnamon Cream Filling
- Recipe from the Bouchon Bakery (I added cinnamon)
- 1 stick butter, at room temperature
- 1/2 cup creamy peanut butter
- 1 teaspoon ground cinnamon
- 1 2/3 cups confectioners’ sugar ( I used 1 1/3 cup)
- Melted chocolate or caramel, (optional)
Preparation
Step 1
DIRECTIONS:
1. Preheat oven to 350°F. Mix first 6 ingredients in a bowl. Stir in chocolate chips. Roll heaping tablespoons (or a scant tablespoon for thinner cookies) of dough for each cookie into ball.
2. Arrange on a large (I used a 12 by 17 half sheet pan), parchment lined baking sheet – 2 inches apart. You should have 16 dough balls (more if using scant tablespoon). Use the bottom of a glass to flatten each dough ball.
3. Bake cookies about 10 – 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.
4. Beat together cream filling ingredients until smooth, then scoop into a pastry bag with a plain tip or a zip-lock bag.
4. Using the pastry bag with a plain tip, or the zip-lock bag with the end snipped off, pipe cream filling evenly on to 8 cookies. Drizzle with melted chocolate or caramel, if desired. Top with remaining 8 cookies.
This recipe makes 8 sandwich cookies. You can double it for 16 sandwich cookies. You might have some cream filling leftover ( i overfilled each one, so not much left over), so double the recipe or umm, eat it with a spoon, like I did.