I found a new peanut butter chocolate chip recipe, this one includes a frosting recipe to make sandwich cookies:

Ingredients
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

Directions
Preheat oven to 350°F. Whisk first 4 ingredients in medium bowl. Using electric mixer, beat 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, then transfer cookies to rack to cool completely.

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

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 in airtight container at room temperature.)







- - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
This might be my best peanut butter cookie recipe (minus a peanut butter/oatmeal one I have), but I totally blew the frosting. Last week, when I made banana cupcakes, I cheated in the frosting and used buttermilk in place of whipping cream, and it worked! I swear it did. But this time, instead of following the instructions and buying the right ingredients, I tried to swap again and it was a failure. The buttermilk cooked in a thick smelly kind of way and I followed it through to the end and it was just no no good. As my friend said, "well duh."

Luckily these cookies are really good and the filling wasn't a big loss. In fact, I'll probably use this recipe just for the cookies in the future, though I might try sandwich style and leave out the chocolate chips.

They're also some of the prettiest cookies I've ever baked!

Labels: icecream, snappy