Cooking Instructions
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Step 1
Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
Step 2
Whisk
All-Purpose Flour (220 g)
,
Baking Powder (4 g)
,
Baking Soda (2 g)
, and
Coarse Kosher Salt (3 g)
. Set aside.
Step 3
Using an electric mixer, beat the
Powdered Confectioners Sugar (55 g)
,
Dark Brown Sugar (110 g)
, and
Unsalted Butter (85 g)
in a large bowl to blend.
Step 4
Add the
Creamy Peanut Butter (160 g)
and beat until creamy. Gradually beat in
Vegetable Oil (120 mL)
,
Pure Vanilla Extract (8 mL)
then the
Farmhouse Eggs® Large Brown Egg (1)
.
Step 5
Add the dry ingredients; mix just until blended. Stir in the
Bittersweet Chocolate Chips (235 g)
.
Step 6
Drop cookie dough by level tablespoonfuls onto the prepared baking sheets, spacing about 1 1/2-inches apart.
Step 7
Bake cookies until puffed and golden brown, about 10-12 minutes. Cool slightly, then transfer cookies to rack to cool completely.
Step 8
To make the filling, place
Bittersweet Chocolate (85 g)
,
Creamy Peanut Butter (80 g)
,
Powdered Confectioners Sugar (15 g)
, and
Coarse Kosher Salt (1 g)
in a medium bowl.
Step 9
Bring
Whipping Cream (90 mL)
to boil in a small heavy saucepan. Pour the heated cream over the chocolate mixture; stir continuously until the mixture is melted and smooth.
Step 10
Chill until the filling is thick and spreadable, about one hour.
Step 11
Spread about 1 rounded tsp of the chocolate-peanut butter filling on the flat side of one cookie. Top with a second cookie, forming a sandwich. Repeat with remaining filling and cookies.
