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Come Party With Me: Change the World — Dessert

"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,

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Milk Chocolate-Peanut Butter Sandwich Cookies

Milk Chocolate-Peanut Butter Sandwich Cookies

Milk Chocolate-Peanut Butter Sandwich Cookies

Ingredients

  1. Cookies
  2. 1 3/4 cups all purpose flour
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon coarse kosher salt
  6. 1/2 cup plus 1/3 cup powdered sugar
  7. 1/2 cup plus 1 tablespoon (packed) dark brown sugar
  8. 6 tablespoons (3/4 stick) unsalted butter, room temperature
  9. 1/2 cup creamy peanut butter
  10. 1/2 cup vegetable oil
  11. 1 1/2 teaspoons vanilla extract
  12. 1 large egg
  13. 1 1/3 cups (about 8 ounces) milk chocolate chips
  14. Filling
  15. 3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
  16. 1/4 cup creamy peanut butter
  17. 2 tablespoons powdered sugar
  18. 1/4 teaspoon coarse kosher salt
  19. 6 tablespoons whipping cream

Directions

  1. For cookies: preheat oven to 350°F. Whisk first 4 ingredients in medium bowl.
  2. Using electric mixer, beat powdered sugar, dark brown sugar, and butter in large bowl to blend.
  3. Add peanut butter; beat until creamy. Gradually beat in vegetable oil and vanilla extract, then egg.
  4. Add dry ingredients; mix just until blended. Stir in milk chocolate chips.
  5. Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1 1/2 inches apart.
  6. Bake cookies until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.
  7. For filling: place chocolate, peanut butter, powdered sugar, and kosher salt in medium bowl.
  8. 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.
  9. 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.

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