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PEANUT BUTTER DOUGH egg sugar vanilla peanut butter milk all-purpose Chocolate dough egg white sugar brown sugar butter vanilla milk all-purpose cocoa salt baking soda salt filling confectioners sugar milk salt peanut butter
Viewed: 35 - Published at: 6 years agoIngredients
- FOR THE PEANUT BUTTER DOUGH:
- 1 whole Egg
- 3/4 cups Sugar
- 1 teaspoon Vanilla
- 1 cup Peanut Butter
- 2 Tablespoons Milk
- 2 Tablespoons All-purpose Flour
- 1/4 teaspoons Baking Soda
- 1/4 teaspoons Salt
- FOR THE CHOCOLATE DOUGH:
- 1 whole Egg
- 1/2 cups White Sugar
- 1/2 cups Brown Sugar
- 10 Tablespoons Unsalted Butter, At Room Temperature
- 1 teaspoon Vanilla
- 1 Tablespoon Milk
- 1 cup All-purpose Flour
- 1/2 cups Unsweetened Cocoa Powder
- 1/2 teaspoons Salt
- 1/2 teaspoons Baking Soda
- Sea Salt For Sprinkling
- FOR THE FILLING:
- 1/2 cups Confectioners Sugar
- 2 Tablespoons Milk
- 1 pinch Salt
- 1/2 cups Peanut Butter
Method
- Preheat the oven to 350 F.
- For the peanut butter dough:
- In a large bowl using a mixer, cream the egg, sugar, vanilla, peanut butter and milk until smooth. In a separate bowl, sift together the flour, baking soda and salt and fold it into the peanut butter mixture. Set aside.
- For the chocolate dough:
- In a large bowl using a mixer, cream the egg, sugars, butter, vanilla and milk. In a separate bowl, sift together the flour, cocoa powder, salt and baking soda. Fold into the butter mixture until well combined.
- Using a scoop (1 - 1 1/4 ounce size) grab about a third scoop full of the peanut butter dough and then fill it the rest of the way with chocolate dough. Don't worry if it's not exact. Drop the scoops onto a baking sheet that you've lined with parchment paper and keep them spaced a few inches apart to allow space for them to spread. Sprinkle a touch of sea salt on top of each scoop, if desired.
- Bake for 10 minutes then remove them from the oven and allow them to cool before removing them from the baking sheet. I used two baking sheets and alternated them in the oven.
- While the cookies are cooling, make the filling by whisking together the confectioners' sugar and milk. Mix in the salt and peanut butter until smooth.
- When the cookies have cooled, spread about a heaping teaspoon of filling on the bottom side of half of them and top with the other half of the cookies. This recipe should yield approximately 2 dozen cookies which will make a dozen sandwich cookies.
