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Chocolate Peanut Butter Sandwich Cookies
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Ingredients:
1 1/4 Cups Flour
1/4 Tsp Salt
1/2 Tsp Baking Soda
1/3 Cup Dark Unsweetened Cocoa Powder
1 Stick Unsalted Butter, softened
2/3 Cup Brown Sugar, packed
1/4 Cup Sugar
1 Large Egg
1 1/4 Tsp Vanilla Extract
Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
Add the butter, brown sugar, and sugar to the bowl of a stand mixer. Beat until well combined. Add the egg and vanilla and beat until well combined.
Add the flour, salt, baking soda, and cocoa powder to a mixing bowl. Whisk together. Slowly add to the wet ingredients, with the stand mixer on. Continue to mix until well incorporated and smooth.
Use a 1 Tbsp cookie scoop to scoop the dough on the prepared cookie sheets. You should have enough dough for 24 cookies (makes 12 sandwiches). Bake for 8-10 minutes. Do not overbake. Let cool on the baking sheets for a few minutes before transferring to a cooling rack.
Make the filling (see ingredient list below). Add the butter, salt, and peanut butter to the bowl of a stand mixer. Beat until well combined. Add the powdered sugar, vanilla and 3 Tbsp whipping cream and beat until well combined. If the mixture seems too thick, add the remaining Tbsp of whipping cream. The filling should be smooth and spreadable and will be thick.
Add the filling to a piping bag and snip the corner. Pipe a large amount onto half the cookies. Place the other cookies on top and press down slightly to hold.
Serve immediately or store in an airtight container on the counter.
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Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
Add the butter, brown sugar, and sugar to the bowl of a stand mixer. Beat until well combined. Add the egg and vanilla and beat until well combined.
Add the flour, salt, baking soda, and cocoa powder to a mixing bowl. Whisk together. Slowly add to the wet ingredients, with the stand mixer on. Continue to mix until well incorporated and smooth.
Use a 1 Tbsp cookie scoop to scoop the dough on the prepared cookie sheets. You should have enough dough for 24 cookies (makes 12 sandwiches). Bake for 8-10 minutes. Do not overbake. Let cool on the baking sheets for a few minutes before transferring to a cooling rack.
Make the filling (see ingredient list below). Add the butter, salt, and peanut butter to the bowl of a stand mixer. Beat until well combined. Add the powdered sugar, vanilla and 3 Tbsp whipping cream and beat until well combined. If the mixture seems too thick, add the remaining Tbsp of whipping cream. The filling should be smooth and spreadable and will be thick.
Add the filling to a piping bag and snip the corner. Pipe a large amount onto half the cookies. Place the other cookies on top and press down slightly to hold.
Serve immediately or store in an airtight container on the counter.
Peanut Butter Filling
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