"Bake something for a friend. Next time you need to buy a friend a present, don't. Make them one instead."
That's one of the actions listed in the book Change the World For Ten Bucks. My sister is on the cover and she's spearheading a day of volunteerism. To help, I've offered to make a delicious portable lunch. For dessert, I thought a scrumptious baked good would be appropriate.
Chocolate and peanut butter are no-fail crowd-pleasers and these milk chocolate-peanut butter sandwich cookies look to die for. Placing 2-3 cookies in small baggies tied with ribbon turns them into nicely packaged individual portions. Check out the recipe,
- 1 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse kosher salt
- 1/2 cup plus 1/3 cup powdered sugar
- 1/2 cup plus 1 tablespoon (packed) dark brown sugar
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 1 1/3 cups (about 8 ounces) milk chocolate chips
- 3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
- 1/4 cup creamy peanut butter
- 2 tablespoons powdered sugar
- 1/4 teaspoon coarse kosher salt
- 6 tablespoons whipping cream
- For cookies: preheat oven to 350°F. Whisk first 4 ingredients in medium bowl.
- Using electric mixer, beat powdered sugar, dark brown sugar, and butter in large bowl to blend.
- Add peanut butter; beat until creamy. Gradually beat in vegetable oil and vanilla extract, then egg.
- Add dry ingredients; mix just until blended. Stir in milk chocolate chips.
- Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1 1/2 inches apart.
- Bake cookies until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.
- For filling: place chocolate, peanut butter, powdered sugar, and kosher salt in medium bowl.
- Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.
- Spread about 1 rounded teaspoonful chocolate-peanut butter filling on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining filling and cookies. (Cookie sandwiches can be made 1 day ahead. Store in airtight container at room temperature.)
Makes about 2 1/2 dozen sandwich cookies.
- Desserts, Cookies
- North American