Double-Decker Chocolate Peanut Butter Cookies
1 cup flour
1/2 cup unsweetened cocoa powder, Dutch processed
1/2 tsp baking soda
1/4 tsp salt
4 oz unsweetened chocolate, coarsely chopped
1 stick unsalted butter
1 1/2 cups sugar
1 tsp vanilla
2 eggs, lightly beaten
4 oz semi-sweet chocolate, coarsely chopped
1/2 cup smooth peanut butter
1/2 cup confectionersí sugar
Preheat oven to 325 degrees. Combine flour, cocoa powder, baking soda and salt in a medium bowl. Set aside. In a small saucepan over low heat, melt together butter and unsweetened chocolate. Pour melted chocolate into a large bowl. When chocolate has cooled, add sugar, vanilla and eggs and mix with a wooden spoon until well blended. Stir in the cocoa mixture and then the semi-sweet chocolate. Line baking sheet with parchment paper. Using your hands, roll 3/4-inch balls of dough and flatten tops slightly with a spatula. Make 80 balls. Bake 13 minutes. Turn the baking sheet half way through to ensure even baking. When cookies are cooling, combine peanut butter and confectionersí sugar with a wooden spoon in a small bowl. For each cookie sandwich, spread peanut butter filling on the flat side of cookie and top with another cookie.
Makes 40 sandwich cookies.
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