These soft, flourless cookies have a bittersweet chocolate filling, for a taste combination that appeals to the kid in all of us. They are easy to make and they keep well.
These cookies have an intense peanut butter flavor with a rich, bittersweet chocolate filling. Make the cookies small because they are so very rich.
For the peanut butter cookies
2 1/2 cups smooth peanut butter at room temperature
1 1/2 cups firmly packed light brown sugar
1 tsp. baking soda
2 large eggs at room temperature
2 tsp. pure vanilla extract
all-purpose flour for shaping
For The Chocolate filling:
8 oz. bittersweet chocolate, coarsely chopped (about 1 1/2 cups)
1/3 cup unsalted butter, cut into 4 pieces
Make the cookies: Position a rack in the center of the oven and heat the oven to 350°F. Line four cookie sheets with parchment paper.
Using a stand mixer fitted with the paddle attachment beat the peanut butter, brown sugar, and baking soda on medium speed until well blended, about l minute.
Add the eggs one at a time and the vanilla and mix on low speed just until blended, about a minute or so.
Shape scant tablespoonfuls of the dough into 1 inch balls. (The dough balls may be frozen for a month. Thaw overnight in the refrigerator before proceeding with the recipe).
Arrange the balls 1 1/2 inches apart on the prepared baking sheets. Using a lightly floured glass press down lightly on the balls.
Bake one sheet at a time until the cookies are puffed and crackled but still moist looking, about 11 minutes.
Transfer the cookie sheet to a rack to cool about 10 minutes. The cookies crumble easily when they are warm so don’t attempt to remove them from the cookie sheet too soon. Using a spatula, move the cookies to the rack and let cool completely. Repeat with the remaining cookies.
Make the Filling: Melt the chocolate and the butter in a medium heatproof bowl set in a skillet with l inch of barely simmering water, stirring with a rubber spatula until smooth. Remove from the heat and set aside, stirring occasionally, until cool and slightly thickened, 20 to 30 minutes. This is the ideal way to melt chocolate. Just be careful not to get any water in your chocolate.
Assemble the sandwiches: Turn half of the cooled cookies over so they’re flat side up. Spoon 2 tsp of the chocolate filling onto the center of each cookie. Top with remaining cookies, flat side down. Press gently on each cookie to spread the filling almost to the edge. Set on the rack until the filling is firm, 20 to 30 minutes.
| PEANUT BUTTER AND CHOCOLATE SANDWICH COOKIES | Print |
- 2½ cups smooth peanut butter at room temperature
- 1½ cups firmly packed light brown sugar
- 1 tsp. baking soda
- 2 large eggs at room temperature
- 2 tsp. pure vanilla extract
- all-purpose flour for shaping
- For The Chocolate filling:
- 8 oz. bittersweet chocolate, coarsely chopped (about 1½ cups)
- ⅓ cup unsalted butter, cut into 4 pieces
- Make the cookies: Position a rack in the center of the oven and heat the oven to 350°F. Line four cookie sheets with parchment paper.
- Using a stand mixer fitted with the paddle attachment beat the peanut butter, brown sugar, and baking soda on medium speed until well blended, about l minute.
- Add the eggs one at a time and the vanilla and mix on low speed just until blended, about a minute or so.
- Shape scant tablespoonfuls of the dough into 1 inch balls. (The dough balls may be frozen for a month. Thaw overnight in the refrigerator before proceeding with the recipe).
- Arrange the balls 1½ inches apart on the prepared baking sheets. Using a lightly floured glass press down lightly on the balls.
- Bake one sheet at a time until the cookies are puffed and crackled but still moist looking, about 11 minutes.
- Transfer the cookie sheet to a rack to cool about 10 minutes. The cookies crumble easily when they are warm so don't attempt to remove them from the cookie sheet too soon. Using a spatula, move the cookies to the rack and let cool completely. Repeat with the remaining cookies.
- Make the Filling: Melt the chocolate and the butter in a medium heatproof bowl set in a skillet with l inch of barely simmering water, stirring with a rubber spatula until smooth. Remove from the heat and set aside, stirring occasionally, until cool and slightly thickened, 20 to 30 minutes. This is the ideal way to melt chocolate. Just be careful not to get any water in your chocolate.
- Assemble the sandwiches: Turn half of the cooled cookies over so they're flat side up. Spoon 2 tsp of the chocolate filling onto the center of each cookie. Top with remaining cookies, flat side down. Press gently on each cookie to spread the filling almost to the edge. Set on the rack until the filling is firm, 20 to 30 minutes.
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At last – a gluten free cookie recipe if you substitute rice flour for the wheat flour used to shape the cookies. I have already passed the recipe on to two friends who can’t take gluten.