1 stick softened butter
3/4 cup smooth peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 1/2 cups flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
For the Filling:
2 cups peanut butter (I used smooth but if u prefer crunchy, go 4 it)
1 stick softened butter
1/4 cup heavy cream
1/2 cup powdered sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
For the Chocolate Dipping (or u can leave them plain and skip the dip...but why would u? hahaha)
Melted chocolate chips or bakers melting chocolate (sold in stop and shop's baking aisle in a round tub)
Preheat oven to 375 degrees F and line baking sheets with parchment paper.
Using a mixer, beat the butter and peanut butter on medium speed until well combined. Add the sugars and beat until light and fluffy, about 2 minutes.
Add the egg and beat on medium speed for 1 minute.
Add the flour, baking powder, baking soda and salt until just combined.
Drop the dough by the tablespoon full onto the cookie sheet. Use the tines of a fork to press the cookies flat. Bake for 7-10 minutes until the cookies are a deep golden brown along the edges.
To make the filling: Use a mixer to beat the butter, peanut butter and heavy cream together on medium speed until light and fluffy, about 2 minutes.
Add the powdered sugar, brown sugar, vanilla, salt and beat on medium speed until combined.
To assemble the cookies: Use a small knife to spread generous amounts of the filling onto the flat bottom of a cookie. Top with another cookie, ridge side up. Dip half the cookie in melted chocolate, lay on wax paper and put in fridge to set.
NOTES/TIPS
1. Depending how much filling you like you may have extra frosting.
2. You can freeze these cookies...for future cravings!
3. If you like crunchy cookies, bake longer. Softer cookies, remove by 10 mins from oven. I made a batch of each and preferred the softer ones!!!
4. Busy? Bake them one day and fill them the next!
3/4 cup smooth peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 1/2 cups flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
For the Filling:
2 cups peanut butter (I used smooth but if u prefer crunchy, go 4 it)
1 stick softened butter
1/4 cup heavy cream
1/2 cup powdered sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
For the Chocolate Dipping (or u can leave them plain and skip the dip...but why would u? hahaha)
Melted chocolate chips or bakers melting chocolate (sold in stop and shop's baking aisle in a round tub)
Preheat oven to 375 degrees F and line baking sheets with parchment paper.
Using a mixer, beat the butter and peanut butter on medium speed until well combined. Add the sugars and beat until light and fluffy, about 2 minutes.
Add the egg and beat on medium speed for 1 minute.
Add the flour, baking powder, baking soda and salt until just combined.
Drop the dough by the tablespoon full onto the cookie sheet. Use the tines of a fork to press the cookies flat. Bake for 7-10 minutes until the cookies are a deep golden brown along the edges.
To make the filling: Use a mixer to beat the butter, peanut butter and heavy cream together on medium speed until light and fluffy, about 2 minutes.
Add the powdered sugar, brown sugar, vanilla, salt and beat on medium speed until combined.
To assemble the cookies: Use a small knife to spread generous amounts of the filling onto the flat bottom of a cookie. Top with another cookie, ridge side up. Dip half the cookie in melted chocolate, lay on wax paper and put in fridge to set.
NOTES/TIPS
1. Depending how much filling you like you may have extra frosting.
2. You can freeze these cookies...for future cravings!
3. If you like crunchy cookies, bake longer. Softer cookies, remove by 10 mins from oven. I made a batch of each and preferred the softer ones!!!
4. Busy? Bake them one day and fill them the next!
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