Sunday, January 19, 2014

Peanut Butter Fudge Sandwich Cookies

I know, they need a better name. I thought about calling these "Peanut Butter Oreos," but didn't want to deal with the trademark violations. And the chocolate cookies aren't really Oreo-like... they're a little more like a cookie and less like a sweet cracker.

C is for Cookie. Good enough for me.

I should also say that while I tend to avoid fussy recipes like the plague, this is a moderately fussy recipe. Using a biscuit cutter takes a little more time, but it ensures that every cookie is exactly the same size (and thus easier to match with a twin for perfect sandwich action). I know it looks overwhelming, but it's actually not too bad and the finished product is excellent.

Dry Team
  • 1 1/2 C all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/2 tsp. salt

Hot Team
  • 1/2 cup chocolate chips
  • 1 stick unsalted butter, cut into chunks

Wet Team
  • 1 1/4 cups packed dark brown sugar
  • 1 t vanilla extract
  • 2 eggs

Filling Team
  • 1 C confectioner's sugar (easily made at home by clicking here)
  • 1 C peanut butter
  • 3 T milk

  1. Add all dry ingredients to a mixing bowl and combine. Set aside.
  2. Put chocolate chips and butter in a large microwaveable bowl. Microwave on full power for 20 seconds. Remove and stir. Repeat 2 more times; this should give you a bowl of fully-melted chocolate butter. Let cool slightly (if it's too hot it will curdle the eggs in the next step).
  3. Add sugar and eggs to mixing bowl and beat until combined. Beat in vanilla, then the melted chocolate solution from step 2. Once fully incorporated, add the dry ingredients from step 1 and mix until fully combined. Cover with plastic wrap and refrigerate for 30 minutes.
  4. Heat oven to 350 degrees.
  5. Remove dough from fridge and divide into 3 sections. Cut 2 sheets of parchment paper to the size of your baking sheet. Lay out each sheet on your counter, add a third of the dough, and cover with wax paper. Keeping the wax paper between the dough and the roller, roll out the dough to a thin (1/4") layer. Remove top layer of wax paper, and use a 2" biscuit cutter to cut as many cookies as possible. Remove waste and use as the start of a fourth "third" of dough. If dough is too soft, add to fridge or freezer for 5 minutes.
  6. Once two trays are complete, bake for ~8 minutes at 350 degrees. Pull trays out, let cool, and repeat step 5 with remaining two sections of dough.
  7. While cookies bake and cool, make the peanut butter filling. Add sugar and peanut butter to food processor and process until incorporated. The mixture will ball up in the food processor. Redistribute, then add 1 T of milk. Repeat until all three tablespoons of milk have been incorporated.
  8. By this time the cookies should be cool. Grab one, add peanut butter filling to bottom, and add another cookie to make a sandwich. Repeat until you run out of cookies or filling. Eat leftovers.
  9. Enjoy with a cold glass of milk.

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