Ingredients: |
Ingredients: COOKIES:
1/2 cup unsalted butter, softened
3/4 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla extract
FILLING:
1 1/2 cups crunchy/creamy peanut butter
6 Tbsp. unsalted butter, softened
CHOCOLATE DIP:
4 oz. semi-sweet chocolate bar, at room tempature, broken into small chunks
1 oz. paraffin (such as Gulf Wax)
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Directions: |
Directions:Line cookie sheets with parchment paper.
In a medium bowl: Combine flour, baking powder, baking soda, salt, brown sugar and granulated sugar. Set aside. In large bowl: Cream butter, vanilla, egg and peanut butter until smooth. Add flour mixture and begin mixing on low speed. Once mixture begins to get thick, increase speed to thoroughly mix until combined, scraping down sides. Scrape batter from beaters. Refrigerate dough for 1 hour to firm up. When ready to bake, preheat oven to 350 degrees. Roll dough into 1-inch balls. Place 1-1/2 inches apart on baking sheet, and bake for 10 to 20 minutes until bottom edges just barely begin to turn brown. Do not over-bake! Cool on wire rack
FILLING:
Mix 1 1/2 cups crunchy/creamy peanut butter with 6 tablespoons softened unsalted butter. After cookies are cooled, place filling in-between two cookies until all cookies are filled.
CHOCOLATE DIP:
Place paraffin in a glass measuring cup and slowly melt it in the microwave. Add semi-sweet chocolate chunks and cook on high power 15 seconds at a time, stirring each time, until chocolate is melted and thoroughly combined with the paraffin. DIP each peanut butter sandwich bite into chocolate, shake off excess chocolate, and place on trays lined with wax paper. If chocolate begins to get thick, carefully re-warm. You can refrigerate for an hour to set chocolate, if you wish. |
This recipe for CHOCOLATE-DIPPED PEANUT BUTTER SANDWICH BITES is from