Shelly's Recipe

MILK CHOCOLATE-PEANUT BUTTER SANDWICH COOKIES

Category: Cookies

Cookies
1 3/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp coarse kosher salt
1/2 cup plus 1/3 cup powdered sugar
1/2 cup plus 1 tbsp (packed) dark brown sugar
6 tbsp (3/4 stick) unsalted butter, room temperature
1/2 cup creamy peanut butter
1/2 cup vegetable oil
1 1/2 tsp vanilla extract
1 large egg
1 1/3 cups (about 8 oz) milk chocolate chips

Filling
3 oz high-quality milk chocolate (such as Lindt or Perugina), chopped
1/4 cup creamy peanut butter
2 tbsp powdered sugar
1/4 tsp coarse kosher salt
6 tbsp whipping cream

PreparationFor cookies:
Preheat oven to 350°F. Whisk first 4 ingredients in medium bowl. Using electric mixer, beat powdered sugar, dark brown sugar, and butter in 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 tbspfuls 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 tspful chocolate-peanut butter filling on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining filling and cookies. (Cookie sandwiches can be made 1 day ahead. Store in airtight container at room temperature.) Makes about 2 1/2 dozen sandwich cookies.