Cookies are like the poor middle child of the dessert world; Not nearly as elegant and grand as a layer cake, or cute and charming like a pie. When asked to make something special for a celebration, I almost always rely on cake or pie. April has been such a busy, busy month filled with birthdays that I just haven't had time for my usual celebration cakes.
Cookies take far less time to bake up. And if they need to gussy up a bit (they are going to a party after all!) I like to whip up a frosting, filling, or spread to sandwich inside them. Sandwich cookies are feel just that much fancier than any plain cookie can.
These cookies are a combination of my favorite flour-less peanut butter cookie and a quick and delicious peanut butter and milk chocolate spread. You will have extra filling and you will eat it from the jar on a spoon in private.
Peanut Butter and Chocolate Sandwich Cookies
makes about 15 sandwich cookies
For the cookies:
1 cup peanut butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 large egg
1/2 teaspoon baking soda
Milk chocolate and Peanut Butter Spread, recipe follows
Heat the oven to 350˚F.
Beat together the peanut butter and sugar in a large bowl until well combined. Add the egg and baking soda and beat again thickened slightly. Scoop into 1 ounce rounds onto parchment paper lined half sheet pans. Use a fork to flatten the round to 1/4 inch thickness. Bake for 10 to 12 minutes or until the cookies look dry.
Cool completely on the half sheet pans. Sandwich about a tablespoon of Milk Chocolate and Peanut Butter Spread between cookies.
Milk Chocolate and Peanut Butter Spread
Makes approximately 2 1/2 cups
3 cups unsalted roasted peanuts
2 cups milk chocolate chips (one 11 ounce bag)
Puree the peanuts in a food processor for 5 minutes. Add the chocolate and salt and process until smooth. Store at room temperature in an airtight container.