Ingredients: |
Ingredients: For the Cookies:
1/2 cup unsalted butter, at room temperature
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
1 1/2 cups flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
For the Filling:
2 cups crunchy peanut butter
1/2 cup unsalted butter, at room temperature
1/4 cup heavy whipping cream
1/2 cup powdered sugar
1/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
For the Optional Coating:
10 ounces bittersweet chocolate, coarsely chopped
1 cup honey roasted peanuts, coarsely chopped
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Directions: |
Directions:Preheat oven to 375 degrees F and line baking sheets with parchment paper.
Using a stand mixer fit with a paddle attachment, beat the butter and peanut butter on medium speed until well combined. Add the sugars and beat until light and fluffy, about 2 minutes.
Add the egg and beat on medium speed for 1 minute.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the flour mixture to the peanut butter mixture and beat on low until just combined. Refrigerate the dough for at least 30 minutes.
Drop the dough by the scant tablespoon full onto a cookie sheet about 1 1/2-inches apart. Use the tines of a fork to press the cookies flat. Bake for 7-10 minutes until the cookies are a deep golden brown along the edges.
To make the filling: Use a stand mixer fit with a paddle attachment to beat the butter, peanut butter and heavy cream together on medium speed until light and fluffy, about 2 minutes.
Add the powdered sugar, brown sugar, vanilla, salt and beat on medium speed until combined.
To make the coating: Melt the chocolate pieces in the microwave, or over a double boiler. Easy!
To assemble the cookies: Use a spatula or small knife to spread generous amounts of the filling onto the flat bottom of a cookie. Top with another cookie, ridge side up. Set a wire rack on top of a sheet of waxed paper to catch the chocolate drips if you choose to dip your cookies in chocolate. Sprinkle the chocolate with chopped nuts immediately after dipping so they stick. Let stand for 1 hour to harden, or pop them in the fridge for a few minutes.
The cookies last up to 3 days in an airtight container, or 2 weeks in a container in the fridge |
This recipe for Peanut Butter Sandwich cookies is from