Peanut Butter Sandwich Cookies with Milk Chocolate Filling

SERVES Makes 24 cookies

TIME 2 hours, plus 1 hour setting

WHY THIS RECIPE WORKS

Peanut butter flavor molecules can be trapped by flour in baked applications, so we ratcheted up the flavor’s intensity by sandwiching an uncooked peanut butter filling between our cookies. Adding a full cup of confectioners’ sugar to the filling made it firm enough to stay in place, and we balanced the sweetness with a relatively low-sugar cookie component. Extra liquid and extra baking soda gave our cookies the thin, flat dimensions and sturdy crunch that are vital to a sandwich cookie. Peanut butter flavor molecules can be trapped by flour in baked applications, so we ratcheted up the flavor’s intensity by sandwiching an uncooked peanut butter filling between our cookies. Adding a full cup of confectioners’ sugar to the filling made it firm enough to stay in place, and we balanced the sweetness with a relatively low-sugar cookie component. Extra liquid and extra baking soda gave our cookies the thin, flat dimensions and sturdy crunch that are vital to a sandwich cookie.

INGREDIENTS

subheading: Cookies:

1 ¼ cups (6 ¼ ounces) raw peanuts, toasted and cooled

¾ cup (3 ¾ ounces) all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

3 tablespoons unsalted butter, melted

½ cup creamy peanut butter

½ cup (3 ½ ounces) granulated sugar

½ cup packed (3 ½ ounces) light brown sugar

3 tablespoons whole milk

1 large egg

subheading: Filling:

½ cup creamy peanut butter

6 ounces finely chopped milk chocolate

1 cup (4 ounces) confectioners' sugar

note: BEFORE YOU BEGIN

Do not use unsalted peanut butter for this recipe.

Directions at cooksillustrated.com

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