Peanut butter chocolate cookie sandwiches
Recipe by Nicole Thom-Arens
Makes 17 cookie sandwiches
When I was in high school, my mom hosted a Pampered Chef party. The saleswoman made an apple toffy cookie dessert that I still vividly remember decades later. The frosting on that dessert was a combination of cream cheese, peanut butter, and brown sugar, and it is the inspiration for these cookies. I love the combination of chocolate and peanut butter and these cookies don’t disappoint!
Ingredients:
1/2 cup unsalted butter, room temperature1/2 cup granulated sugar2 tablespoons brown sugar, packed1/2 teaspoon kosher salt (Reduce to 1/4 teaspoon if not using Diamond.)1/2 teaspoon baking soda1 large egg1 teaspoon vanilla bean paste1 1/4 cups all-purpose flour1/2 cup Dutch process cocoa powder
Filling:
8 ounces cream cheese, room temperature1/4 cup brown sugar, packed1/4 cup creamy natural peanut butter1/2 teaspoon pure vanilla extract
Instructions:
1) Preheat oven to 350 degrees.2) Line a baking sheet with parchment paper. 3) In the bowl of a stand mixer or large mixing bowl, add the butter, sugars, and salt. Using a hand mixer or stand mixer, cream the butter, sugars, and salt until light in color—about 3 minutes. 4) Once the butter and sugar are creamed, add the egg and vanilla bean paste. Mix to combine. 5) Add the baking soda. Mix to combine. 6) Add the flour and cocoa powder. Mix just until the ingredients are well incorporated and a dough forms. 7) Using a teaspoon scoop, scoop out 12 mounds of dough.8) Roll each mound of dough between your hands to make a smooth ball. Space the balls evenly on the parchment-lined baking sheet.9) Using a smooth-bottomed glass or measuring cup, flatten each of the dough balls to 1/8-inch thickness. (You can use a bit of cocoa powder on the bottom of the cup to help with the sticking or gently peel off the dough from the bottom of the cup. 10) Bake the cookies at 350 degrees for 10 to 12 minutes until the edges are firm.11) Allow the cookies to cool on the pan for 2 minutes then remove to a cooling rack to cool completely. 12) While the cookies are baking, make the filling by mixing together the cream cheese, brown sugar, and peanut butter. (You can do this by hand or use a hand mixer.)13) To assemble the sandwiches, turn half the cookies over so that the bottoms are facing up. Spread 1 to 2 teaspoons of the filling on the upside-down cookies. Place the remaining cookies on top with the smooth tops facing upward. 14) Because of the cream cheese filling, store leftovers in the fridge or freezer.
Ingredients:
1/2 cup unsalted butter, room temperature1/2 cup granulated sugar2 tablespoons brown sugar, packed1/2 teaspoon kosher salt (Reduce to 1/4 teaspoon if not using Diamond.)1/2 teaspoon baking soda1 large egg1 teaspoon vanilla bean paste1 1/4 cups all-purpose flour1/2 cup Dutch process cocoa powder
Filling:
8 ounces cream cheese, room temperature1/4 cup brown sugar, packed1/4 cup creamy natural peanut butter1/2 teaspoon pure vanilla extract
Instructions:
1) Preheat oven to 350 degrees.2) Line a baking sheet with parchment paper. 3) In the bowl of a stand mixer or large mixing bowl, add the butter, sugars, and salt. Using a hand mixer or stand mixer, cream the butter, sugars, and salt until light in color—about 3 minutes. 4) Once the butter and sugar are creamed, add the egg and vanilla bean paste. Mix to combine. 5) Add the baking soda. Mix to combine. 6) Add the flour and cocoa powder. Mix just until the ingredients are well incorporated and a dough forms. 7) Using a teaspoon scoop, scoop out 12 mounds of dough.8) Roll each mound of dough between your hands to make a smooth ball. Space the balls evenly on the parchment-lined baking sheet.9) Using a smooth-bottomed glass or measuring cup, flatten each of the dough balls to 1/8-inch thickness. (You can use a bit of cocoa powder on the bottom of the cup to help with the sticking or gently peel off the dough from the bottom of the cup. 10) Bake the cookies at 350 degrees for 10 to 12 minutes until the edges are firm.11) Allow the cookies to cool on the pan for 2 minutes then remove to a cooling rack to cool completely. 12) While the cookies are baking, make the filling by mixing together the cream cheese, brown sugar, and peanut butter. (You can do this by hand or use a hand mixer.)13) To assemble the sandwiches, turn half the cookies over so that the bottoms are facing up. Spread 1 to 2 teaspoons of the filling on the upside-down cookies. Place the remaining cookies on top with the smooth tops facing upward. 14) Because of the cream cheese filling, store leftovers in the fridge or freezer.