These cookies are so amazing! I don’t often make sandwich cookies as it’s 2 cookies that you are eating…never good for my waistline…but with this recipe I’d be willing to indulge often! This recipe was taken from Better Homes and Garden’s “100 Best Cookies” magazine 2011. I omitted the salt, since I used salted butter. I also used President Choice’s peanut butter cup baking pieces.
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 11-ounce package peanut butter and milk chocolate pieces
1/2 cup purchased chocolate frosting
1/2 cup peanut butter
1. In a small bowl combine flour and cocoa powder; set aside. in a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Stir in the peanut butter and milk chocolate pieces. Cover and chill for 2 to 3 hours or until dough is easy to handle.
2. Preheat oven to 375F. Lightly grease cookie sheets; set aside. Shape dough into 1-inch balls. Place 2 inches apart on prepared cookie sheets. Using a glass dipped in granulated sugar, flatten cookies slightly. Bake for 7 to 8 minutes or until tops are cracked and look dry. Cool on cookie sheets for 1 minute. Transfer to wire racks;cool.
3. In a small bowl stir together frosting and peanut butter. Spread frosting mixture on the bottom sides of half of the cookies, using a scant 2 teaspoons for each cookie. Top with the remaining cookies, bottom sides down, to make a sandwich. Makes 24 sandwich cookies
TO STORE: Layer sandwich cookies between sheets of waxed paper on an airtight container;cover. Store at room temperature up to 24 hours or freeze for up to 3 months.