I’d said before I left for my mini-vacation that I might bring some cookies into work when I returned. I’m not exactly looking forward to going back–It’s not that I loathe my job, I just value and REALLY REALLY like my down-time. The one thing I didn’t get around to was cleaning the house but I could still get that done, if I so desired. I just keep putting it off. I’ve been doing plenty of cooking and baking for myself, as well as a quick job for a friend. And I managed to get in an almost-full day of watching The Kids in the Hall, so I consider that a success. I just wish it wasn’t coming to an end!
So, to make the return to the working world slightly more bearable (and because Mondays just suck no matter what), I did make some cookies.
A lot of cookies, that would become Chocolate Sandwich cookies with a Peanut Butter filling.
The two great tastes that would really seriously be lost without one another.
My favorite combination when it comes to desserts. I’m one who, in a pinch of desperation, will take a spoonful of chocolate chips and mix that with a spoonful of peanut butter, and then inhale. I could inhale about 10 of these.
These will make tomorrow that much more tolerable!
- For Cookies:
- 12-14 oz. jar of dark chocolate spread
- 2⅔ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter or margarine, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- For Peanut Butter Filling:
- ½ C creamy peanut butter
- 2 Tbsp. unsalted butter, softened
- 2 tsp. vanilla extract
- 2-4 Tbsp. milk
- 3 C powdered sugar
- For Cookies: Preheat oven to 375° F. Line 2-4 cookie sheets with parchment paper & set aside.
- Whisk together flour, baking soda and salt in medium bowl, then set aside. Cream together butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl. Add eggs, one at a time, beating well after each addition and scraping down bowl. Add in chocolate spread, then reduce mixer speed to low. Add flour mixture in two additions, scraping up from the bottom of the bowl before the second addition.
- Drop by rounded tablespoons on cookie sheets (or use a small cookie scoop for more uniform cookies), and bake 8-9 minutes until cookies are puffed up. Cool on baking sheet for 2 minutes, then move to wire rack to cool completely.
- Once cooled, spread Peanut Butter Filling on the flat side of a cookie, and top with another cookie. Enjoy!
- For Peanut Butter Filling: Cream together the peanut butter and butter. Add in the vanilla and 2 Tbsp. of milk. Gradually add in the powdered sugar. Add in the remaining milk if necessary to reach spreading consistency.
In the meantime, I need to go get to work on dough for a bacon cheeseburger pizza, as well as breakfast burritos for the next couple weeks!