Welcome to Cookie Week. Several of my fellow food bloggers and I have some great recipes for you and an awesome giveaway. Scroll down past the recipe for prize and entry information. And, as a bonus, I'll have an additional, extra special giveaway (hint: it involves free cookies) for you tomorrow.
Rather than a typical, flourless PB cookie, I wanted something with a little more substance and crunch. And since I'm also now officially addicted to the Old Fashioned Crunchy flavor, it was an easy match.
Despite that, when I mixed it with the powdered sugar and milk needed to make a creamy filling, it toned down the dark a bit and was a good counter to the sweet cookies. I ended up with a little extra filling and it was either use it to glaze the cookies or just eat it with a spoon. I glazed and dipped in chopped peanuts but I won't promise a few spoonfuls didn't also meet a different end. Enjoy!
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ingredients (Yields 1 Dozen Sandwich Cookies)
- Crunchy Peanut Butter Cookies:
- 1 Egg
- 1/2 Cup white sugar
- 1/2 Cup brown sugar
- 1 Stick unsalted butter, at room temperature
- 1/2 Cup crunchy peanut butter
- 1 Teaspoon vanilla
- 1 1/4 Cups all purpose flour
- 1 Teaspoon baking soda
- 1/2 Teaspoon salt
- Dark Chocolate Peanut Butter Filling:
- 2 Tablespoons powdered sugar
- 2 Tablespoons milk
- 1/2 Cup chocolate peanut butter
- Pinch of salt
- 1/4 Cup chopped roasted peanuts for coating (optional)
To make the cookies, cream the egg, white sugar, brown sugar, butter, peanut butter and vanilla until smooth. In a separate bowl, sift together the flour, baking soda and salt and fold into the wet batter.
Use a 1 oz. scoop to drop cookies onto a baking sheet lined with parchment paper and keep them spaced a couple of inches apart to allow for spread. Bake in a pre-heated 350 degree oven for 15 minutes and allow to cool before removing them from the baking sheet. I used two baking sheets and alternated them in the oven.
While the cookies are cooling, make the filling by whisking together the confectioner's sugar and milk. Mix in the peanut butter and salt until smooth. When the cookies have cooled, spread a couple of teaspoons of the filling on half of them and top with the other half. This recipe should yield approximately 2 dozen cookies which will make a dozen sandwich cookies.
If you like, drizzle a bit of the filling on a third of of each cookie sandwich and roll in the chopped peanuts.
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And make sure to stop by and grab a warm cookie from one of today's Cookie Week participants!
- Skillet Cookie by Cravings of a Lunatic
- Pumpkin Cookie Cups with Biscoff Buttercream by The Girl In The Little Red Kitchen
- Chocolate-Cherry Chews by Crumb
- Chocolate Hazelnut Cookies by Cooking in Stilettos
- Cranberry, White Chocolate, Crystallized Ginger Cookies by That Skinny Chick Can Bake
- Dark and Crunchy Peanut Butter Cookies by Hungry Couple
- Dulce de Leche Filled Brownie Sandwich Cookies by Mind Over Batter
- Muffin Top Cookies by Food Lust People Love
- Peanut Butter Cookie Dough Sandwich Cookies by Chocolate Moosey
- Pumpkin Eggnog Cookies by Jen's Favorite Cookies
Other blogs participating later this week include: