Milk Chocolate-Peanut Butter Sandwich Cookies

By ezunich

Ingredients

• Filling:
• 1 3/4 cups flour
• 1 tsp baking powder
• 12 tsp baking soda
• 1/2 tsp coarse kosher salt
• 1/2 cup plus 1/3 cup powdered sugar
• 1/2 cup plus 1 tbs dark brown sugar
• 6 tbs (3/4 stick) unsalted butter, room temperature
• 1/2 cup creamy peanut butter
• 1/2 cup vegetable oil
• 1 1/2 cups (8 oz) milk chocolate chips
• 3 oz high quality milk chocolate (Lindt or Perugina) chopped
• 1/4 cup creamy peanut butter
• 2 tbs powdered sugar
• 1/4 tsp coarse kosher salt
• 6 tbs whipping cream

Details

Servings 3

Preparation

Step 1

Cookies:
Preheat oven to 350°. Whisk first 4 ingredients in medium bowl. Using mixer, beat powdered sugar, brown sugar and butter in a 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:
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.