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Peanut Butter-Stuffed Milk Chocolate Sandwich Cookies

March 2010
Peanut Butter-Stuffed Milk Chocolate Sandwich Cookies

by 6 people

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The truth is, I cant ever seem to get enough of the classic combo of milk chocolate and peanut butter. Bite into these sandwich cookies and I swear youll be thinking exactly what I am—Reeses Peanut Butter Cups!

Makes: 8 servings

Prep: 35 mins

Bake: 15 mins

Ingredients
  • 2 1/2 cups (15 ounces) milk chocolate chips
  • 4 tablespoons unsalted btter, at room temperature
  • 1/4 cup plus 2 tablespoons flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs, at room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup creamy peanut butter
  • 3 tablespoons confectioners' sugar
Directions
  1. Preheat the oven to 350 degrees . Line 2 cookie sheets with parchment paper. In a medium, microwavable bowl, melt together 2 cups chocolate chips and 2 tablespoons butter on medium power until almost melted, about 1 1/2 minutes; stir just until smooth.
  2. In a small bowl, whisk together the flour, baking powder and 1/4 teaspoon salt. Using an electric mixer, beat together the eggs, granulated sugar and vanilla at high speed until thickened and fluffy, about 5 minutes. Mix in the melted chocolate at medium speed; whisk in the flour mixture. Stir in the remaining 1/2 cup chocolate chips. Refrigerate the dough until firm enough to scoop, but still soft, 10 to 15 minutes.
  3. Onto each prepared pan, drop 12 rounded tablespoons of dough 2 inches apart. Bake, switching and rotating the pans halfway through baking, until the cookies appear bubbly and still soft, about 15 minutes. Let cool completely.
  4. In a medium bowl, beat together the remaining 2 tablespoons butter and the peanut butter. Sift in the confectioners sugar and the remaining 1/4 teaspoon salt; beat until fluffy. On the flat side of each of 8 cookies, spread about 1 1/2 tablespoons of the peanut butter mixture; sandwich with the remaining cookies.
Tip
  • Stir melted chocolate gently to avoid seizing.
Tip
  • Use the peanut butter filling between your favorite chocolate chip or sugar cookies.
Tip
  • Chill the cookie dough for easy scooping.
Tip
  • Sift the confectioners' sugar to ensure a smooth, fluffy filling.
Tip
  • Don't overbake the cookies: They should still be soft.