{"id":1112,"date":"2011-12-14T05:43:59","date_gmt":"2011-12-14T05:43:59","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=1112"},"modified":"2012-01-05T20:20:04","modified_gmt":"2012-01-05T20:20:04","slug":"peanut-butter-and-chocolate-sandwich-cookies","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=1112","title":{"rendered":"PEANUT BUTTER AND CHOCOLATE SANDWICH COOKIES"},"content":{"rendered":"

These soft, flourless cookies have\u00a0 a bittersweet chocolate\u00a0 filling, for a taste combination that appeals to the kid in all of us.\u00a0 They are easy to make and they keep well.<\/p>\n

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These cookies have an intense peanut butter flavor with a rich, bittersweet chocolate filling.\u00a0 Make the cookies small because they are so very rich.<\/p>\n

For the peanut butter cookies<\/p>\n

2 1\/2 cups smooth peanut butter at room temperature<\/p>\n

1 1\/2 cups firmly packed light brown sugar<\/p>\n

1 tsp. baking soda<\/p>\n

2 large eggs at room temperature<\/p>\n

2 tsp. pure vanilla extract<\/p>\n

all-purpose flour for shaping<\/p>\n

For The Chocolate filling:<\/p>\n

8 oz. bittersweet chocolate, coarsely chopped (about 1 1\/2 cups)<\/p>\n

1\/3 cup unsalted butter, cut into 4 pieces<\/p>\n

Make the cookies:\u00a0 Position a rack in the center of the oven and heat the oven to 350\u00b0F.\u00a0 Line four cookie sheets with parchment paper.<\/p>\n

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.<\/p>\n

Add the eggs one at a time and the vanilla and mix on low speed just until blended, about a minute or so.<\/p>\n

Shape scant tablespoonfuls of the dough into 1 inch balls. (The dough balls may be frozen for a month.\u00a0 Thaw overnight in the refrigerator before proceeding with the recipe).<\/p>\n

Arrange the balls 1 1\/2 inches apart on the prepared baking sheets.\u00a0 Using a lightly floured glass press down lightly on the balls.<\/p>\n

Bake one sheet at a time until the cookies are puffed and crackled but still moist looking, about 11 minutes.<\/p>\n

Transfer the cookie sheet to a rack to cool about 10 minutes.\u00a0 The cookies crumble easily when they are warm so don’t attempt to remove them from the cookie sheet too soon.\u00a0 Using a spatula, move the cookies to the rack and let cool completely.\u00a0 Repeat with the remaining cookies.<\/p>\n

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Make the Filling:\u00a0 Melt the\u00a0 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.\u00a0 Remove from the heat and set aside, stirring occasionally, until cool and slightly thickened, 20 to 30 minutes.\u00a0 This is the ideal way to melt chocolate.\u00a0 Just be careful not to get any water in your chocolate.<\/p>\n

Assemble the sandwiches:\u00a0 Turn half of the cooled cookies over so they’re flat side up.\u00a0 Spoon 2 tsp of the chocolate filling onto the center of each cookie.\u00a0 Top with remaining cookies, flat side down.\u00a0 Press gently on each cookie to spread the filling almost to the edge.\u00a0 Set on the rack until the filling is firm, 20 to 30 minutes.<\/p>\n

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PEANUT BUTTER AND CHOCOLATE SANDWICH COOKIES<\/span><\/span><\/td>\n\n
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#ratingval#<\/span> from #reviews#<\/span> reviews<\/span><\/div>\n<\/div>\n<\/td>\n
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Recipe Type: Cookies<\/span><\/div>\n
Author: Mrs Butterfingers<\/span><\/div>\n
Prep time: 30 mins<\/span><\/div>\n
Cook time: 11 mins<\/span><\/div>\n
Total time: 41 mins<\/span><\/div>\n
These cookies have an intense peanut butter flavor with a rich, bittersweet chocolate filling. Make the cookies small because they are so very rich.<\/span><\/div>\n
Ingredients<\/div>\n