Monday, February 15, 2010
Peanut Butter Stuffed Milk Chocolate Sandwich Cookies
Penut Butter Stuffed Milk Chocolate Sandwich Cookies
Recipe Source: Every Day With Rachel Ray March 2010 issue
2 1/2 cups (15 ounces) milk chocolate chips
4 T butter unsalted butter, softened and divided
1/3 cup plus 2 T flour
1 tsp baking powder
1/2 tsp salt divided
2 eggs, at room temperature
1/2 cup granulated sugar
1 tsp pure vanilla extract
1/2 cup creamy peanut butter
3 T confectioners' sugar
Preheat the oven to 350. Line 2 cookie sheets with parchment paper. In a medium, microwaveable bowl, melt together 2 cups chocolate chips and 2 T butter on medium power until almost melted, about 1 1/2 minutes; stir just until smooth.
In a small bowl, whisk togehter the flour, baking powder and 1/4 tsp salt. Using an electric mixer, beat together the eggs, granulated sugar and vanilla at high speed until thick and fluffy, about 5 minutes. Mix in the melted chocolate at medium speed; whisk in the flour mixture. Stir in the remianing 1/2 cup chocolate chips. Refrigerate the dough until firm enough to scoop, but still soft, 10 to 15 minutes.
Onto each prepared pan, drop 12 rounded tablespoons of dough 2 inches apart. Bake, rotating the pans halfway through baking, untl the cookies appear bubbly and still soft, about 15 minutes. Let cool completely.
In a medium bowl, beat together the remaing 2 tablespoons butter and the peanut butter. Sift (I didn't sift) in the confectioners' sugar and the remaining 1/4 teaspoon salt; beat until fluffy. On the flat side of the cookies, spread about 1 1/2 tablespoons of the peanute butter mixture; sandwich with the remaining cookies.
Total Cost: Cheap just over $1.00
I bought the chocolate last fall when baking supplies were on sale. I paid about .50 for the chocolate chips, the peanut butter cost me around .25 because I only paid .77 for the whole jar of peanut butter and the butter cost me about .22. The other ingredients cost hardly anything.