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Milk Chocolate Peanut Butter Sandwich Cookies

1 34 cups flour, all purpose
1 teaspoon baking powder
12 teaspoon baking soda
12 teaspoon kosher salt, coarse
12 cup powdered sugar, plus
13 cup powdered sugar
12 cup dark brown sugar, plus
1 tablespoon dark brown sugar (packed)
6 tablespoons unsalted butter, room temperature
12 cup creamy peanut butter
12 cup vegetable oil
1 12 teaspoons vanilla extract
1 large egg
1 13 cups milk chocolate chips (about 8 ounces)
3 ounces high-quality milk chocolate, chopped (such as Lindt or Perugina)
14 cup creamy peanut butter
2 tablespoons powdered sugar
14 teaspoon coarse kosher salt
6 tablespoons whipping cream


For cookies:. Preheat oven to 350F 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. ).

Source: www.food.com