Milk Chocolate-Peanut Butter Sandwich Cookies
  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup plus 1/3 cup powdered sugar
  • 1/2 cup plus 1 tablespoon (packed) dark brown sugar
  • 6 tablespoons butter, room temperature
  • 1/2 cup creamy peanut butter
  • 1/2 cup vegetable oil
  • 1 1/2 teaspoons vanilla
  • 1 large egg
  • 1 1/3 cups chocolate chips
  • Filling:
  • 3 ounces milk chocolate chopped
  • 1/4 cup creamy peanut butter
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon salt
  • 6 tablespoons whipping crea
  1. Preheat oven to 350 F. Whisk first 4 ingredients in medium bowl. Using electric mixer, beat powdered sugar, dark brown sugar, and butter in large bowl to blend.
  2. Add peanut butter; beat until creamy. Gradually beat in vegetable oil and vanilla then egg. Add dry ingredients; mix just until blended. Stir in milk chocolate chips.
  3. Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1 1/2 inches apart. Bake cookies until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.
  4. For filling:
  5. Place chocolate, peanut butter, powdered sugar, and salt in medium bowl. Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.
  6. Spread about 1 rounded teaspoonful chocolate-peanut butter filling on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining filling and cookies.