Recipe Talk

Peanut Butter & Chocolate Sandwich Cookies

For the peanut butter cookies:
2-1/2 cups smooth peanut butter, at room temperature
1-1/2 cups firmly packed light brown sugar
1 tsp. baking soda
2 large eggs
2 tsp. pure vanilla extract

For the chocolate filling:
10 oz. bittersweet chocolate, coarsely chopped (about 2 cups)
4 oz. (8 Tbs.) unsalted butter, cut into 4 pieces

Make the cookies:

Position a rack in the center of the oven and heat the oven to 350ºF. Line four cookie sheets with parchment or nonstick baking liners.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer), beat the peanut butter, brown sugar, and baking soda on medium speed until well blended, about 1 minute. Add the eggs and vanilla and mix on low speed until just blended, about 25 seconds.

Shape level tablespoonfuls of the dough into balls about 1 inch in diameter. Arrange the balls 1-1/2 inches apart on the prepared baking sheets. Do not press down. Bake one sheet at a time until the cookies are puffed and crackled but still moist-looking, about 11 minutes. Transfer the cookie sheet to a rack to cool about 10 minutes. Using a spatula, move the cookies to the rack and let cool completely. Repeat with the remaining cookies.

Make the filling:

Melt the chocolate and the butter in the microwave or in a medium heatproof bowl set in a skillet with 1 inch of barely simmering water, stirring with a rubber spatula until smooth. Remove from the heat and set aside until cool and slightly thickened, 20 to 30 minutes.

Assemble the sandwiches:

Turn half of the cooled cookies over so they are flat side up. Spoon 2 tsp. of the chocolate filling onto the center of each cookie. Top with the remaining cookies, flat side down. Press gently on each cookie to spread the filling almost to the edge. Set on the rack until the filling is firm, 20 to 30 minutes.

Make Ahead Tips

The balls of dough may be frozen before baking for 1 month. Thaw them overnight in the refrigerator before proceeding with the recipe.

nutrition information (per serving):
Size : per sandwich cookie; Calories (kcal): 250; Fat (g): fat g 17; Fat Calories (kcal): 150; Saturated Fat (g): sat fat g 6; Protein (g): protein g 7; Monounsaturated Fat (g): 7; Carbohydrates (g): carbs g 21; Polyunsaturated Fat (g): 3; Sodium (mg): sodium mg 160; Cholesterol (mg): cholesterol mg 20; Fiber (g): fiber g 2;

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Peanut Butter Sandwich Cookies Recipe

TOTAL TIME: Prep: 20 min. Bake: 10 min./batch + cooling

MAKES: 44 servings

Ingredients

1 cup butter-flavored shortening
1 cup creamy peanut butter
1 cup sugar
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt

FILLING:

1/2 cup creamy peanut butter
3 cups confectioners' sugar
1 teaspoon vanilla extract
5 to 6 tablespoons milk

Directions
1. In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy, about 4 minutes. Beat in eggs and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well.
2. Shape into 1-in. balls and place 2 in. apart on ungreased baking sheets. Flatten to 3/8-in. thickness with fork. Bake at 375° for 7-8 minutes or until golden. Remove to wire racks to cool.
3. For filling, in a large bowl, beat the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread on half of the cookies and top each with another cookie. Yield: 44 sandwich cookies.

Originally published as Peanut Butter Sandwich Cookies in Taste of Home October/November 1995, p27

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Milk Chocolate-Peanut Butter Sandwich Cookies

Yield: Makes about 2 1/2 dozen sandwich cookies

Ingredients

Cookies

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

Filling

•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

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

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McCalls Great American Recipe Card Collection

Children's Favorite 18 n

Peanut Butter-Sandwich Cookies

1 1/2 c sifted all-purpose flour

3/4 teaspoon soda

1/2 teaspoon baking powders

1/4 teaspoon salt

1/2 butter or regular
margarine , softened

1/2 cup chubnky style
peanutbutter

1/2 cup granulated white sugar

1/2 cup light brown sugar

1 egg (large)

1 can (161/2 oz) chocolate frosting

Directions:

1. Sift dry ingredients. Set aside.

2. In large bowl, with mixer at med speed, beat
butter with peanut butter. Add sugars, beating
until light and fluffy. Beat eggs in.

3. Add flour mixture. Beat at low speed, until
well combined.

4. Refrigerate dough, covered, until chilled-1 hour.

5. Preheat oven to 350 degrees.

6. With tablespoon, shape dough into balls, about 1 1/4 inch
inches in diameter. Place 3 inches apart, on ungreased cookie sheet.

Flatten with a fork, making criscross pattern so cookies are
2 1/2 inches in diameter.

7. Bake 10 mins or until lightly browned. Let stand a few
mins, then transferr to wire to cool completely.

8. Put cookies together in pairs with rounds filled with 1 tablespoon chocolate
frosting. Makes 16 sandwhiches.

**Sift flour before measuring the flour..