Sunday, 1 May 2011

Double Decker Peanut Butter Sandwich Cookies

This is officially My 100th Post!!!  Since it is kind of a big deal, I didn't want to share just any recipe with you.  I wanted something that would knock your socks off!!  These peanut butter cookies will do just that! 
Words cannot describe how amazing these cookies are.  I saw these cookies on about three different blogs, but they all got the recipe from All Recipes.  They have amazing reviews and even after reading everyone's comments, raving about how good these are, I was still shocked at how good they really are.

If you like peanut butter, you will go nuts over these.  The cookie is chewy and the filling is so creamy and amazing that you are guaranteed to eat a few spoonfuls of it all by itself!  These are truly decadent.  You will probably not be able to eat more than one of these in the same sitting, because they are very rich, but the one you do eat, you will savor each and every bite.  I followed the cookie recipe exactly, but I adjusted the filling recipe to my own taste.  I like lots of filling in my cookies, so I increased the original recipe by 50% and I added a little vanilla, salt and I used milk instead of cream.
Double Decker Peanut Butter Sandwich Cookies
adapted from: Savory Sweet Life and All Recipes

3/4 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
8 Tbl. (1 stick) unsalted butter, room temp.
1/2 c. creamy peanut butter
1/2 c. sugar
1/2 c. light brown sugar, packed
1 large egg
1 tsp. vanilla
1 c. quick-cooking oats

4 1/2 Tbl. unsalted butter, room temp.
1/2 - 3/4 c. creamy peanut butter
1 1/2 c. powdered sugar
pinch of salt
1 tsp. vanilla
1-2 Tbl. milk

Preheat oven to 350 degrees.  Whisk together flour, baking soda, baking powder and salt; set aside.  In a large bowl, cream together butter, peanut butter, sugar and brown sugar until light and fluffy, about 4 minutes.  Scrape bowl.  Add the egg and vanilla.  Add the dry ingredients and beat until just combined.  Add the oats and beat just enough to distribute evenly.  Using a small ice cream scoop, drop dough onto cookie sheet, leaving 2-inches between each.  Bake for 10-12 minutes or until golden and puffed.  (I baked mine 11 minutes and I got 26 cookies, making 13 sandwiches.  They will look under-done, but they will set up).  Cool completely and place a spoonful of filling on half of the cookies and top with the other half to form a sandwich. 

Filling: Beat butter and peanut butter until fluffy.  Add powdered sugar and beat until combined.  Add a pinch of salt, vanilla and 1 Tbl. of milk.  Beat until smooth and fluffy.  If it is too thick, add another Tbl. of milk.