Ingredients:
Cookies:
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse kosher salt
1/2 cup plus 1/3 cup confectioners' sugar (regular granulated sugar may be substituted)
1/2 cup plus 1 tablespoon (packed) dark brown sugar
6 tablespoons (3/4 stick/3 oz./85g) unsalted butter, room temperature
1/2 cup creamy peanut butter
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 large egg
1 1/3 cups (about 8 ounces) milk chocolate chips (semisweet chocolate chips may be substituted)
Filling:
3 ounces best quality milk chocolate, chopped (semisweet chocolate may be substituted)
1/4 cup creamy peanut butter
2 tablespoons confectioners' sugar
1/4 teaspoon coarse kosher salt
6 tablespoons whipping cream
Instructions:
For Cookies:
Preheat oven to 350°F/180°C. Whisk first 4 ingredients in medium bowl. Using electric mixer, beat confectioners' sugar, dark brown sugar, and butter in large bowl to blend.
Add peanut butter; beat until creamy. Gradually beat in vegetable oil and vanilla extract, then egg. Add dry ingredients; mix just until blended. Stir in chocolate chips.
Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1 1/2 inches apart. Bake cookies until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.
For Filling:
Place chocolate, peanut butter, confectioners' sugar, and kosher salt in medium bowl. Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.
Spread about 1 rounded teaspoonful chocolate-peanut butter filling on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining filling and cookies. (Cookie sandwiches can be made 1 day ahead. Store in airtight container at room temperature.)
Makes about 2 1/2 dozen sandwich cookies.
Source: Bon Appétit, February 2006
Date: June 18, 2007