I’m hooked on this cookie recipe
which first appeared in Bon Appetit in 2006.
This delicious Chocolate chip
cookie with a peanut butter filling goes down effortlessly with an ice cold
glass of milk.
Warning: Ration these because
they are highly addictive. Before you know it, you’ve eaten half the jar.
Milk Chocolate-Peanut Butter Sandwich Cookies
Bon Appétit | February 2006
Makes about 2 1/2 dozen sandwich 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
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:
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
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.)