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Category: Cookies
Prep Time: Cook Time: Total Time:
1/4 tsp baking soda and salt
4 oz dark chocolate, chopped
2 tbsp heavy cream
1/2 cup unsalted butter, room temperature
1/3 cup crunchy peanut butter
1/3 cup packed dark brown sugar
Preheat oven to 350 with racks in upper and lower thirds. In medium bowl, whisk together flour, baking soda and salt. Set aside.
Make filling by placing chocolate in medium heatproof bowl set over a saucepan of simmer water. Stir frequently until almost melted. Remove from heat and stir until completely melted. Stir in cream. Set aside to cool and thicken (about 30 minutes).
Beat butter, peanut butter, and sugar in large bowl until light and fluffy. Reduce speed to low and add flour mixture. Mix just until blended.
Drop dough by heaping tsp onto two baking sheets, about 1 1/2 inches apart. With the bottom of a damp glass, lightly flatten each mound of dough into 2-inch round. Bake until golden around edges, 12 to 14 minutes. Rotate sheets halfway through (unless using a convection oven) for even baking. Transfer cookies immediately to a wire rack to cool completely.
Spread bottom of half cookies with 2 tsp chocolate cream filling each. Sandwich the remaining cookies by pressing gently to spread filling to the edge. Let set for 15 minutes before serving.
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PEANUT BUTTER SANDWICH COOKIES WITH DARK CHOCOLATE CREME
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Category: Cookies
Prep Time: Cook Time: Total Time:
1/4 tsp baking soda and salt
4 oz dark chocolate, chopped
2 tbsp heavy cream
1/2 cup unsalted butter, room temperature
1/3 cup crunchy peanut butter
1/3 cup packed dark brown sugar
Preheat oven to 350 with racks in upper and lower thirds. In medium bowl, whisk together flour, baking soda and salt. Set aside.
Make filling by placing chocolate in medium heatproof bowl set over a saucepan of simmer water. Stir frequently until almost melted. Remove from heat and stir until completely melted. Stir in cream. Set aside to cool and thicken (about 30 minutes).
Beat butter, peanut butter, and sugar in large bowl until light and fluffy. Reduce speed to low and add flour mixture. Mix just until blended.
Drop dough by heaping tsp onto two baking sheets, about 1 1/2 inches apart. With the bottom of a damp glass, lightly flatten each mound of dough into 2-inch round. Bake until golden around edges, 12 to 14 minutes. Rotate sheets halfway through (unless using a convection oven) for even baking. Transfer cookies immediately to a wire rack to cool completely.
Spread bottom of half cookies with 2 tsp chocolate cream filling each. Sandwich the remaining cookies by pressing gently to spread filling to the edge. Let set for 15 minutes before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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