This cookie sandwich combination of chocolate and peanut butter is favorite at our house. I've made chocolate whoopie pies with peanut butter filling that dissappear in record time, so I knew this cookie would be pretty much devoured as quickly as I made them. And they were.
The original recipe was one of the winning cookies from Cook's Illustrated's contest but I swapped out the peppermint filling for this peanut butter filling.
The chocolate cookie is soft enough to hold up to the soft filling, although chilling the cookie will help set the filling a bit.
Combine the flour, baking soda and salt in a medium bowl and set aside.
Then in a heavy saucepan, over moderate heat, heat the chocolate chips, brown sugar, butter and water.
Once the batter is combined, scoop out the dough, about 1" to 1 1/2" in size, depending on how big you want the cookies.
If you like fatter cookies, leave them as is. If you want a little flatter cookie, press them down slightly with your fingers.
Bake them 8 to 10 minutes. ( testing a few first will help you determine the best baking time in your oven). You want them to be a little soft.
To make the filling, just beat the butter and peanut butter til smooth, then add the confectioners' sugar.
Chill if you want the filling to set and harden slightly.
1 1/2 cups AP flour
1 1/2 cups AP flour
3/4 tsp. baking soda
1/2 tsp salt
1 cup semisweet chocolate chips
3/4 cup packed light brown sugar
5 tbsp. unsalted butter, softened
1 tbsp. water
1 large egg
1/2 stick ( 4 tbsp.) unsalted butter, room temp.
1/2 cup smooth peanut butter ( although I bet chunky would be pretty good, too!)
3/4 cup confectioners' sugar
Preheat oven to 350. Line baking sheet with parchment paper.
1. Combine flour, baking soda and salt in a medium bowl and set aside.
2. In a heavy saucepan, combine chocolate chips, brown sugar, butter and water. Over moderate heat, stir the mixture til it becomes smooth.
3. Pour the mixture into a large bowl and beat ( or whisk) in the egg.
4. Stir in the flour mixture til all combined.
5. Scoop spoonfuls, about 1" to 1 1/2" round in size and place on baking sheet, spacing about 2" apart. Flatten slightly with fingers ( for a flatter cookie) or leave rounded (for a fatter cookie).
6. Bake 8 to 10 minutes, or when edges are set but centers are still slightly soft. Don't overbake. You want a soft moist cookie. Cool 5 minutes on sheet. Cool completely on wire rack, then assemble the cookies, filling each with about 1 tsp. of filling. Chill in frifge to set the filling more.
To make filling: Beat the softened butter and peanut butter in a small bowl. Add in the confectioners' sugar, beating til smooth.