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Categories:
milk chocolate chips unsalted butter flour baking powder salt eggs sugar vanilla peanut butter sugar
Viewed: 128 - Published at: 7 years agoIngredients
- 2 12 cups milk chocolate chips
- 4 tablespoons unsalted butter, at room temperature
- 14 cup flour, plus 2 tablespoons
- 1 teaspoon baking powder
- 12 teaspoon salt
- 2 eggs, at room temperature
- 12 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 12 cup creamy peanut butter
- 3 tablespoons confectioners' sugar
Method
- Preheat the oven to 350.
- Line 2 cookie sheets with parchment paper.
- In a medium, microwavable bowl, melt together 2 cups chocolate chips and 2 tablespoons butter on medium power until almost melted, about 1 1/2 minutes; stir just until smooth.
- In a small bowl, whisk together the flour, baking powder and 1/4 teaspoon salt.
- Using an electric mixer, beat together the eggs, granulated sugar and vanilla at high speed until thickened and fluffy, about 5 minutes.
- Mix in the melted chocolate at medium speed; whisk in the flour mixture.
- Stir in the remaining 1/2 cup chocolate chips.
- Refrigerate the dough until firm enough to scoop, but still soft, 10 to 15 minutes.
- Onto each prepared pan, drop 12 rounded tablespoons of dough 2 inches apart.
- Bake, switching and rotating the pans halfway through baking, until the cookies appear bubbly and still soft, about 15 minutes.
- Let cool completely.
- In a medium bowl, beat together the remaining 2 tablespoons butter and the peanut butter.
- Sift in the confectioners sugar and the remaining 1/4 teaspoon salt; beat until fluffy.
- On the flat side of each of 8 cookies, spread about 1 1/2 tablespoons of the peanut butter mixture; sandwich with the remaining cookies.
