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Dark Chocolate Peanut Butter Sandwich Cookies: a fluffy peanut butter frosting sandwiched between two brownie-like cookies.
I am currently at the Detroit airport waiting for my flight back to Boston. I’ve spent the past week and a half traveling from place to place. First, to Chicago to photograph for Ambitious Kitchen. Then to Park City, Utah for a blogging retreat. After the first leg of my connecting flight home got delayed for two hours, causing me to miss my second flight, I made the decision to stop in Michigan to see Alex for a few days.
I am currently headed home with a big belly, a full heart, and a mind ready to dive back into work.
It’s amazing what time spent away from your routine can do to revitalize you. I’m so excited for what’s to come in the near future (but more on that later).
Now let’s talk Halloween. Usually I hate Halloween. I hate finding a witty and overpriced costume and finding myself surrounded by slutty nurses and cowboys (The Dress is now a costume. #meta).
But this year I have a variety of desserts to get me excited about Halloween. Starting with these Chocolate Peanut Butter Sandwich Cookies. They’re colorful and festive and, of course, delicious.
It’s like a soft Oreo cookie, but with peanut butter frosting in the middle. Uhm YES PLEASE.
From their mini size to their totally easy recipe,what’s not to love?
And can we talk about the consistency of these cookies? The peanut butter frosting is light and fluffy, but still salty from the peanuts, while the two cookies are chewy and soft– they taste more like a brownie than a cookie if you ask me.
Fun fact: Rebe and I ate all but two of these cookies last week. Ha.
Preheat your oven to 350°F. Lightly grease two baking sheets and set aside.
In a medium bowl, cream the butter and brown sugar together until the mixture becomes light and airy (with a KitchenAid, about 3 minutes. with a manual whisk, about 5 minutes). Add in the egg and vanilla.
In another bowl, sift together the flour, cocoa powder, baking soda, and salt. Next, add the dry ingredients into the butter mixture, stirring until just combined, being careful not to overmix the dough.
Using a 1/2 oz cookie scoop, scoop dough onto cookie sheets, leaving about 1.5″ of space in between each ball of dough. Bake for 8-10 minutes, being sure to keep an eye on the consistency of the baking cookies. Let cool completely before frosting.
In a medium bowl, whisk together the peanut butter, butter, milk, and powdered sugar. Place the frosting into a piping bag (or a ziplock bag with the corner cut off) and pipe frosting onto the underside of half of cookies, then sandwich with remaining cookies. Drizzle tops of cookies with melted peanut butter.