Monday already? The weekends always go by so quickly, in the blink of an eye it’s suddenly Sunday night and we’re preparing for another long week.
We had a really fun weekend while it lasted. Shane’s been itching to see the new Iron Man movie so we were at the theater first thing Saturday morning to catch a showing. I enjoyed both the first and second movies, but I think the third was my favorite! We haven’t seen a movie in the theater in ages, but I don’t think it’ll be long before we’re back again. Hangover 3, anyone? I’m not even going to confess how many times we’ve seen the first two…
Yesterday we had an early Mother’s Day celebration with my mom. Shane’s running a marathon next Sunday and we’ll be seeing his mom then, but we didn’t want to forget about my mom! We hosted a laid-back cookout, and Shane was in charge of manning the grill, but I did try a few new recipes. Don’t worry, I’ll be sharing them with you this week so you can make them to spoil your mom too!
These peanut butter and chocolate sandwich cookies weren’t part of yesterday’s cookout, I actually baked them several weeks ago and they were devoured in record time. That said, I think if you made a batch and packaged them up nicely to send home with mom she’d be a happy camper! You can never go wrong with the classic chocolate and peanut butter combo, right?
You only need five ingredients to make these cookies, and surprisingly you won’t find butter, oil, or flour anywhere on the list. No waiting for butter to come to room temperature is always a huge bonus in my book I wasn’t sure what to expect, but these cookies were so good! They’re wonderfully soft and chewy, and only get better when you sandwich them around a rich chocolate filling. A little bit of butter in the filling keeps the chocolate shiny, I just loved the way it looked. These sandwich cookies are completely addictive, you definitely won’t be able to stop at just one! I’ve already got my sights set on making them again, and I have a few ideas for variations I’m eager to try too.
Peanut Butter and Chocolate Sandwich Cookies
from Fine Cooking
2 1/2 cups creamy peanut butter, at room temperature
1 1/2 cups packed light brown sugar
1 teaspoon baking soda
2 large eggs, at room temperature
2 teaspoons vanilla extract
10 oz semisweet chocolate, finely chopped
1/2 cup (8 tablespoons) unsalted butter, cut into 4 pieces
Preheat oven to 350 F. Line two baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, combine the peanut butter, brown sugar, and baking soda. Beat on medium speed until combined, about 1 minute. Add the eggs and vanilla and mix briefly just until combined.
Use a small cookie scoop (mine measures about 1 1/2 inches across) to portion the dough onto the prepared baking sheets, leaving about 1-2 inches between them. Bake, one sheet at a time, until the edges of the cookies are set and the centers are puffed and cracked, about 10-11 minutes. Transfer the baking sheet to a wire rack and let the cookies cool for a few minutes before removing them to the rack to cool completely. Repeat with remaining dough (alternate baking sheets so you’re using a cool one for each batch).
To make the filling: Combine the chocolate and butter in a microwave-safe bowl. Microwave in 30-second bursts on 50% power, stirring in between each, until the mixture is melted and completely smooth. Let stand for 20-30 minutes, or until the mixture has cooled and thickened slightly.
To assemble: Match the cookies in pairs by size. Spread a few teaspoons of the filling onto the flat side of one cookie of each pair. Sandwich the cookies together, pressing the filling to the edges. Set the sandwiches aside for about 20-30 minutes to allow the filling to set completely. Store in an airtight container at room temperature.
Makes 25-30 sandwiches