Milk & Cookies

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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.

Cookies
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

Filling
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

For cookies:
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.

For filling:
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.