Chocolate chip cookies with peanut butter added to the mix. And double the goodness with a glob of creamy peanut butter chocolate spread between two of these tasty cookies. You’ve got a winner and a whole bunch of deliciousness!
Total Time
1hr 30min
4.5
2 Ratings
Author: A Hint of Rosemary
Servings:
12
Ingredients
•
1/4
tsp
Coarse Kosher Salt
Cookies
•
1 3/4
cups
All-Purpose Flour
•
1
tsp
Baking Powder
•
1/2
tsp
Baking Soda
•
1/2
tsp
Coarse Kosher Salt
•
1/2
cup
Powdered Confectioners Sugar
•
1/2
cup
Dark Brown Sugar
, firmly packed
•
1/3
cup
Unsalted Butter
, room temperature
•
1/2
cup
Creamy Peanut Butter
•
1/2
cup
Vegetable Oil
•
1
tsp
Pure Vanilla Extract
•
1
Farmhouse Eggs® Large Brown Egg
•
1 1/3
cups
Bittersweet Chocolate Chips
or Semi-Sweet Chocolate Chips
•
2/3
cup
Bittersweet Chocolate
, chopped
or Semi-Sweet Chocolate
Filling
•
4
Tbsp
Creamy Peanut Butter
•
2
Tbsp
Powdered Confectioners Sugar
•
1/3
cup
Kemps Heavy Whipping Cream
or Heavy Cream
Cooking Instructions
1.
Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
2.
Whisk All-Purpose Flour (1 3/4 cups), Baking Powder (1 tsp), Baking Soda (1/2 tsp), and Coarse Kosher Salt (1/2 tsp). Set aside.
3.
Using an electric mixer, beat the Powdered Confectioners Sugar (1/2 cup), Dark Brown Sugar (1/2 cup), and Unsalted Butter (1/3 cup) in a large bowl to blend.
4.
Add the Creamy Peanut Butter (1/2 cup) and beat until creamy. Gradually beat in Vegetable Oil (1/2 cup), Pure Vanilla Extract (1 tsp) then the Farmhouse Eggs® Large Brown Egg (1).
5.
Add the dry ingredients; mix just until blended. Stir in the Bittersweet Chocolate Chips (1 1/3 cups).
6.
Drop cookie dough by level tablespoonfuls onto the prepared baking sheets, spacing about 1 1/2-inches apart.
7.
Bake cookies until puffed and golden brown, about 10-12 minutes. Cool slightly, then transfer cookies to rack to cool completely.
8.
To make the filling, place Bittersweet Chocolate (2/3 cup), Creamy Peanut Butter (4 Tbsp), Powdered Confectioners Sugar (2 Tbsp), and Coarse Kosher Salt (1/4 tsp) in a medium bowl.
9.
Bring Kemps Heavy Whipping Cream (1/3 cup) to boil in a small heavy saucepan. Pour the heated cream over the chocolate mixture; stir continuously until the mixture is melted and smooth.
10.
Chill until the filling is thick and spreadable, about one hour.
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.
Author's Notes
Makes 24-30 cookies.
For a gluten-free version: Use Bob's Red Mill Gluten Free 1-to-1 Baking Flour in place of the all-purpose flour.
Cookie sandwiches can be made one day ahead.
Store in an airtight container at room temperature.
Nutrition Per Serving
CALORIES
530
FAT
38.2 g
PROTEIN
8.6 g
CARBS
45.2 g
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