Wednesday, May 17, 2006
Milk & Cookies
MILK CHOCOLATE-PEANUT BUTTER SANDWICH COOKIES
(Taken from Bon Appétit Magazine February 2006)
Be sure to use regular peanut butter — not old-fashioned or freshly ground — for the best consistency in the cookie batter and the filling.
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse kosher salt
1/2 cup plus 1/3 cup powdered sugar
1/2 cup plus 1 tablespoon (packed) dark brown sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup creamy peanut butter
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 large egg
1 1/3 cups (about 8 ounces) milk chocolate chips
3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1/4 cup creamy peanut butter
2 tablespoons powdered sugar
1/4 teaspoon coarse kosher salt
6 tablespoons whipping cream
Preheat oven to 350°F. Whisk first 4 ingredients in medium bowl. Using an electric mixer, beat the powdered sugar, dark brown sugar, and butter in large bowl to blend.
Add peanut butter; beat until creamy. Gradually beat in vegetable oil and vanilla extract, then egg.
Add dry ingredients; mix just until blended. Stir in milk chocolate chips.
Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1 1/2 inches apart. Bake cookies until puffed and golden brown, about 12 minutes. Cool slightly, and then transfer cookies to rack to cool completely.
Place chocolate, peanut butter, powdered sugar, and kosher salt in medium bowl. Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.
Spread about 1 rounded teaspoonful chocolate-peanut butter filling on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining filling and cookies. (Cookie sandwiches can be made 1 day ahead. Store cookies in an airtight container at room temperature.)
Makes about 2 1/2 dozen sandwich cookies.
*I used a cookie scoop but did not get 30 – more like 20. Also the cookies domed a bit; to flatten them drop the cookie sheet right when you get it out of the oven from about 2 inches above the counter (gently). Be sure also to let the cookies rest on the sheet for 2 or 3 minutes as they are quite fragile when hot.