Christmas is over and I think my tongue has had all it can take of peppermint. Don’t get me wrong, I love it, but sometimes I just need an 11 month break from a flavor. So to fully cleanse the palate, I made a treat for the my inner 6-year-old. Something with peanut butter, but a little different than the typical peanut butter cupcakes I would normally make.
Peanut Butter Chocolate Cookie Sandwiches
Peanut Butter Cookies:
- 1/2 C. butter softened
- 2/3 C. peanut butter smooth
- 1/2 C. white sugar
- 1/2 C. packed brown sugar
- 1 egg
- 1/2 tsp. vanilla extract
- 1 3/4 C. flour
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 3/4 C. butter softened
- 1/2 C. cocoa unsweetened
- 2 tsp. vanilla extract
- 2 Tbsp. milk
- 2-3 C. powdered sugar
Mini Chocolate Chips for decoration
1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
2. In a large mixing bowl, beat butter, peanut butter, sugar and brown sugar together until creamy.
3. Add egg and vanilla and scrape bowl down and beat again.
4. In another bowl, combine flour, baking soda and salt.
5. With the mixer on slow, add dry ingredients to wet (flour mixture to butter/sugar mixture) and mix until combined.
6. Make walnut sized dough balls and let chill for 15 minutes.
7. Set on cookie sheets 2 inches between each other. Use a fork to gently press the cookie. Do it once in each direction to create a "thatch" design.
8. Bake for 7-10 minutes. They probably won't start to brown around the edges, just go with your instincts on when to take them out of bake a practice cookie. If you over-bake them, they will be dry and crumbly.
9. Let cool.
10. Filling: Beat butter for 2 minutes. Add cocoa, vanilla and milk and beat again. Slowly add in powdered sugar until you reach your desired consistency.
11. To assemble, pipe filling onto the bottom of half of your cookies. Place another cooking on top of the filling to create your "sandwich" and then roll in mini chocolate chips of sprinkles to decorate.