Peanut-Butter Chocolate Sandwich Cookies

Name: Peanut-Butter Chocolate Sandwich Cookies
Prep time: 1 h 20 min
Cook time: 12 min
Total time: 1 h 32 min
Yield: 20 serving(s)
Ingredients: 1 3/4 cups flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup powdered sugar; 1/2 cup dark brown sugar, well packed; 7 tablespoons butter, room temperature; 1/2 cup creamy peanut butter; 1/2 cup vegetable oil; 1 teaspoon vanilla; 1 teaspoon maple extract (or use 2 teaspoons vanilla); 1 1/2 cups mini chocolate chips; 6 ounces milk chocolate, chopped; 1/2 cup creamy peanut butter; 1/4 cup powdered sugar; 1/4 teaspoon salt; 3/4 cup whipping cream

Submitted by Kittencalrecipezazz

"There is a lot of filling, so you might want to cut the filling ingredients in half, I like lots of filling in my cookies! Use only store-bought peanut butter for this not homemade. The cookies can be made a day ahead and stored in an air tight container. Just the cookies alone from this recipe are wonderful! Serving size is only estimated depending on how large you make the cookies. Prep time includes 1 hour chilling time for the filling."

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Ready In:: 1hr 32mins
Ingredients:: 17
Serves:: 20

ingredients

COOKIES
1 ³⁄₄ cups flour
1 teaspoon baking powder
¹⁄₂ teaspoon baking soda
¹⁄₂ teaspoon salt
1 cup powdered sugar
¹⁄₂ cup dark brown sugar, well packed
7 tablespoons butter, room temperature
¹⁄₂ cup creamy peanut butter
¹⁄₂ cup vegetable oil
1 teaspoon vanilla
1 teaspoon maple extract (or use 2 teaspoons vanilla)
1 ¹⁄₂ cups mini chocolate chips
FILLING
6 ounces milk chocolate, chopped
¹⁄₂ cup creamy peanut butter
¹⁄₄ cup powdered sugar
¹⁄₄ teaspoon salt
³⁄₄ cup whipping cream

directions

Set oven to 350 degrees.
Prepare a cookie/baking sheet.
For the cookies; in a bowl whisk together the flour, baking powder, baking soda and salt.
In another bowl beat the powdered sugar, dark brown sugar and butter until smooth using an electric mixer.
Gradually beat in oil, vanilla, maple extract and egg; add to the dry ingredients; mix until just blended.
Stir in the mini chocolate chips.
Drop the cookie dough by level tablespoons onto a baking sheet, spacing about 1-1/2 inches apart.
Bake for about 12 minutes, or until puffed and golden brown.
Cool slightly then transfer cookies to a rack to cool completely.
For the filling; in a medium bowl mix together chopped chocolate, peanut butter, powdered sugar and salt.
In a small saucepan bring whipping cream to a boil, then pour hot cream over the chocolate mixture; stir with a wooden spoon until smooth.
Place in the refrigerator for 1 hour until thick and spreadable.
Spread a couple of teaspoons (or more!) of the cooled filling onto the flat side of one cookie.
Top with the second cookie forming a sandwich.
Repeat with remaining filling and cookies.