Peanut Butter Sandwich Cookies
Peanut butter cookies dipped and filled with chocolate, and sprinkled with peanuts.
Ingredients
- 1½ cups all purpose flour (180g)
- ½ tsp. baking soda
- ¼ tsp. salt
- 8 tbsp. softened unsalted butter
- ½ cup packed light brown sugar (110g)
- ½ cup granulated sugar (100g)
- ¾ cup creamy peanut butter
- 1 large egg
- 1 tsp. vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 tsp. vegetable shortening
- ⅓ cup finely chopped salted dry roasted peanuts
Instructions
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- Sift together the flour, baking soda, and salt. Set aside.
- In a mixing bowl, cream together the sugars and butter. Add the peanut butter and stir until it's fully mixed in.
- Add the egg and vanilla, and beat until it's incorporated. Add the flour and stir until no streaks remain.
- Roll the dough into one inch balls (17 grams each) and place two inches apart. Using a fork, flatten the dough in a crisscross pattern.
- Bake one sheet at a time for 12 minutes each. Cool on the rack for ten minutes and then remove the parchment and cookies off the pan and to a rack. Let cool to room temperature.
- Place the chocolate chips and shortening in a small bowl and microwave for twenty seconds, and then stir. Repeat until the chips are all melted.
- Dip half of the cookies halfway into the chocolate and sprinkle with nuts. Let dry on a wax paper lined cookie sheet. On the other half of the cookies spread a little bit of chocolate, and then press the two pieces together.
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