jglass
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Chocolate Dipped Peanut Butter Sandwich Cookies
28 cookies
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter, room temp
1 cup granulated sugar
1 large egg
Peanut Butter Filling
3/4 cup peanut butter
1/4 cup confectioners' sugar
1 cup semi-sweet chocolate chips
4 teaspoons vegetable oil
Pre-heat oven to 350.
In large bowl, beat butter, peanut butter, sugar and egg until smooth.
In a medium bowl, stir together flour, baking soda and salt; add to peanut butter mixture and beat on low.
Take one rounded teaspoon of dough and roll into a 1-inch ball. Place 2 inches apart on an ungreased baking sheet.
Bake for 10 minutes until puffed (do not over bake). Let stand 2 minutes on cookie sheet and then transfer to cookie rack to cool.
Filling: For the filling, mix together the peanut butter and confectioners' sugar.
Spread 1/2 of the cookies with 1 rounded teaspoon filling on flat side of cookies.
Top with remaining cookies to form a sandwich cookie.
Refrigerate for 30 minutes, or until firm.
In a microwave safe bowl, microwave chocolate chips and oil for 1 minute at 100% power; stir until melted.
Dip cookied half-way into chocolate; let excess drain off.
Place cookies on waxed papered sheets and dizzle with remaining chocolate.
Refrigerate to set.
28 cookies
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter, room temp
1 cup granulated sugar
1 large egg
Peanut Butter Filling
3/4 cup peanut butter
1/4 cup confectioners' sugar
1 cup semi-sweet chocolate chips
4 teaspoons vegetable oil
Pre-heat oven to 350.
In large bowl, beat butter, peanut butter, sugar and egg until smooth.
In a medium bowl, stir together flour, baking soda and salt; add to peanut butter mixture and beat on low.
Take one rounded teaspoon of dough and roll into a 1-inch ball. Place 2 inches apart on an ungreased baking sheet.
Bake for 10 minutes until puffed (do not over bake). Let stand 2 minutes on cookie sheet and then transfer to cookie rack to cool.
Filling: For the filling, mix together the peanut butter and confectioners' sugar.
Spread 1/2 of the cookies with 1 rounded teaspoon filling on flat side of cookies.
Top with remaining cookies to form a sandwich cookie.
Refrigerate for 30 minutes, or until firm.
In a microwave safe bowl, microwave chocolate chips and oil for 1 minute at 100% power; stir until melted.
Dip cookied half-way into chocolate; let excess drain off.
Place cookies on waxed papered sheets and dizzle with remaining chocolate.
Refrigerate to set.
