The great thing about being able to bake is that there’s never a chance that our sugar cravings will go unsatisfied. In the mood for chocolate chip cookies? Gimme 30 minutes. Want some brownies? Let me see if there’s cocoa in the pantry. Feel like going to the store for a package of coffee cake? Ha! Almost never.
The way I see it, this will either be a great thing for my future kids, or a really, really bad thing. I’m envisioning horrific dentist visits and childhood obesity issues. Although on the other hand, I could just be incredibly militant about tooth brushing and enroll my kids in every single sport on the planet. Yeah…that’ll work. Probably.
I’ll definitely have to figure something out though, because treats like these peanut butter and chocolate cookie sandwiches are going to be really hard for my kids to resist. Hell, they would be hard for anyone to resist. I mean, c’mon…crackly, chewy peanut butter cookies layered with rich, gooey chocolate frosting and taste like Reese’s peanut butter cups? Om nom nom nom nom!
As I type this, Dan is collapsed in his computer chair groaning theatrically about his aching stomach. His shirt front is covered in sugary crumbs, and his eyes are slightly glazed over. But, as I watch in amusement, I see him reach for his 6th cookie sandwich, dunk it in his glass of milk, and blissfully take a huge bite of sugary goodness. Yup. That’s how good these are.
- 1-1/4 cups flour
- ¾ tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 1 stick butter, softened
- 1 cup creamy peanut butter
- ¾ cup granulated sugar + more for rolling cookies
- ½ cup brown sugar, firmly packed
- 1 large egg
- 1 tbsp milk
- 1 tsp vanilla
- 2 cups semisweet chocolate chips
- 1-1/2 tbsp light corn syrup
- 1 tsp vanilla
- ¾ cup heavy cream
- 1-1/2 cups powdered sugar
- Preheat oven to 350. Lightly grease or line a baking sheets with parchment paper.
- In a mixing bowl, cream together butter and peanut butter until smooth and fluffy.
- Add the sugars, the egg, the milk and vanilla. Mix well.
- Slowly add dry ingredients and mix until thoroughly combined.
- Pour some sugar in a shallow dish. Roll cookie dough into 1-inch balls and roll each ball around in the sugar until coated on all sides.
- Space sugary cookie balls evenly on your baking sheet, making sure to leave enough room for them to spread out. (You should get about 3 and a half dozen cookies.)
- Bake for 10-12 minutes (mine were perfect at 11).
- Allow cookies to cool for 5 minutes on the pan, then move them to cooling racks. Lightly cover the cookies with a sheet of plastic wrap, and leave them alone.
- In a large, microwavable bowl, melt together chocolate chips, vanilla, corn syrup, and heavy cream in 30 second increments until chips are melted and stirring the mixture gives you smooth, liquid chocolate.
- Let chocolate mixture cool completely to room temperature, then cover and stick your bowl in the fridge for 10-15 minutes. (Frosting should be thick but spreadable.)
- Spoon frosting generously on the bottoms of half your cookies. Top with remaining cookies to complete the sandwiches.
- Enjoy immediately, with lots of milk.
(Cookie recipe slightly adapted from Alaska from Scratch)