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Milk Chocolate-Peanut Butter Sandwich Cookies

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Milk Chocolate-Peanut Butter Sandwich Cookies

Milk Chocolate-Peanut Butter Sandwich Cookies

amanda

Equipment

  • Mixer - Hamilton Beach 12-Cup Stand Mixer

  • Measuring cups and spoons - OXO Good Grips Stainless Steel Measuring Cup

  • Mixing bowls - Rubbermaid 3-Quart Nonstick Glass Measuring Bowl

  • Spatula - OXO Good Grips Silicone Spatula

  • Cookie cutters - Wilton 12 Piece Cookie Cutters Set

  • Dough scoop - OXO Good Grips Dough Scoop

  • Cookie sheets - Nordic Ware Insulated Aluminum Nonstick Bakeware

  • Oven thermometer - OXO Good Grips Digital Kitchen Thermometer

  • Baking dish or pan - Pyrex Glass Bakeware, 9-Inch Square Baking Pan

  • Electric beater - Hamilton Beach Electric Beater

Ingredients

  • 1 3/4 cups all purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon coarse kosher salt

  • 1/2 cup plus 1/3 cup powdered sugar

  • 1/2 cup plus 1 tablespoon (packed) dark brown sugar

  • 6 tablespoons (3/4 stick) unsalted butter, room temperature

  • 1/2 cup creamy peanut butter

  • 1/2 cup vegetable oil

  • 1 1/2 teaspoons vanilla extract

  • 1 large egg

  • 1 1/3 cups (about 8 ounces) milk chocolate chips

  • 3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped

  • 1/4 cup creamy peanut butter

  • 2 tablespoons powdered sugar

  • 1/4 teaspoon coarse kosher salt

  • 6 tablespoons whipping cream

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

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.
5

Instruction 5

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. (Cookie sandwiches can be made 1 day ahead. Store in airtight container at room temperature.)
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