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I think there should be a support group for people addicted to peanut butter and chocolate desserts. I'm not saying that I would go to the meetings, but having the option would be nice. And if you're weird and don't like peanut butter and chocolate, you will after you try one of these. Amazing.
The peanut butter cookies are soft and packed with peanut butter. The filling sets up nice, much like a ganache. I don't say this much, but one cookie will do ya; they are pretty sweet. (But I won't judge if you go for a second.)
I made these cookies for a family BBQ over Memorial Day Weekend. They traveled great and held up nicely in the humid mid-west weather.
You should definitely give them a try! With only 7 ingredients you probably have everything in your cupboard already! If the bittersweet chocolate scares you, you could do milk-chocolate but I thought the bitter-sweet was a great balance of flavor.
Peanut Butter and Chocolate Sandwich Cookies
Cookies
2 1/2 cups creamy peanut butter
1 1/2 cups firmly packed light brown sugar
1 teaspoon baking soda
2 large eggs
2 teaspoons pure vanilla extract
Filling
10 oz. bittersweet chocolate (like Ghirardelli), coarsely chopped (about 2 cups)
8 TBSP unsalted butter, cut into chucks
Cookies
Preheat oven to 350 degrees. Line cookie sheets with parchment or nonstick baking liners and set aside.
In a large bowl, use an electric mixer to beat the peanut butter, brown sugar, and baking soda on medium speed until well blended, about 1 minute. Add the eggs and vanilla and mix on low speed until just blended.
Shape level tablespoonfuls of the dough into balls about 1 inch in diameter. Arrange the balls 1-1/2 inches apart on the prepared baking sheets. Do not press down. Bake one sheet at a time until the cookies are puffed and crackled but still moist-looking, about 11 minutes. Allow cookie to cool on the cookie sheet for a few minutes before transferring to a cooling rack to cool completely. Repeat with the remaining cookies.
Filling
Melt the chocolate and the butter by microwaving on medium power for 30 second bursts, stirring between each burst. Once smooth, set aside until cool and slightly thickened, 20 to 30 minutes. (This is an important step; the chocolate needs to be somewhat set so it doesn't run right off the cookies.)
Making the Sandwiches
Turn half of the cooled cookies over so they are flat side up. Spoon 2 teaspoons of the chocolate filling onto the center of each cookie. Wait 1-2 minutes before placing the remaining tops on to create the sandwich. Press gently on each cookie to spread the filling almost to the edge. Allow cookies to set until filling is firm, 30-40 minutes.
Makes 24 to 30 sandwich.
Source: Fine Cooking
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