CHOCOLATE + PEANUT BUTTER + CREAM CHEESE = HEAVEN
I dreamt up this recipe while laying in bed the other night and it was a fun day experimenting in the kitchen to bring these to life. Enjoy and try not to eat too many ;).
THE INGREDIENTS
// makes about 18 sandwich cookies (3 dozen cookies) //
1 1/4 cups all-purpose flour
1/4 cup cocoa
1/2 tbsp cornstarch
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup semisweet chocolate chips
1/2 cup salted butter
1 cup peanut butter
3/4 cup granulated sugar
1/2 cup brown sugar
1 large egg
1/2 tbsp vanilla
For Rolling
1/2 cup granulated sugar
Filling
6 tbsp cream cheese (softened)
1/2 cup salted butter (softened)
1 tsp vanilla
3 1/2 cups powdered sugar
THE PROCESS
Preheat your oven to 350 degrees F.
Line a baking sheet with parchment paper, a silicon baking mat, or spray with cooking spray.
In a medium bowl, whisk together the flour, cocoa, cornstarch, baking soda, baking powder, and salt.
In a microwave safe bowl, melt the chocolate chips with the butter for 30 seconds. Stir, then if needed, put back in microwave in 15 second intervals until melted and smooth.
Pour the chocolate/butter mixture into a mixing bowl or bowl of a stand mixer. Add the peanut butter and sugars. Mix on medium speed until combined and smooth. Stop and scrape the bowl along the way if needed.
Add the egg and vanilla. Mix until combined.
Add half of the flour mixture and mix until combined. Add the second half and do the same. The dough will come together and away from the sides of the bowl.
Using your hands, roll the dough into small balls. Roll them in sugar and place on your prepared pan.
Bake cookies for 9 minutes. They will stay fairly round. When the timer goes off, immediately remove the pan from the oven and use the bottom of a glass to gently flatten the cookies. See picture below for before and after.
While cookies are baking and cooling, make your filling! Use a medium sized mixing bowl and hand mixer to beat the cream cheese and butter until smooth. Add the vanilla and mix again. Add the powdered sugar a cup at a time on low speed. Turn up the speed and beat until smooth.
Fill a piping bag (or plastic baggie) with the filling and snip 1/4 inch off of a corner. Set aside.
Once cookies are cooled, pipe filling in a circular motion onto half of the cookies, then add the top half!
Enjoy!
// original recipe //