Monday, December 12th, 2011
These are super-rich, super-decadent cookies that end up a lot closer to a Whoopie Pie than an Oreo. After making them, I considered making the next batch of cookies a bit smaller for a more snackable bite-size version. If you try that, let me know!
Chocolate Peanut Butter Creams
From Laurie Figone
1 cup butter, room temp.
1 cup granulated sugar
1/2 cup light brown sugar
1 egg, room temp.
1 tsp. vanilla
2 1/4 cup all purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
2/3 cup toasted unsalted peanuts, chopped
3/4 cup peanut butter, creamy style
4 oz. cream cheese, room temp.
2 cups powdered sugar
2 tbsp. 1/2 & 1/2
1 cup mini semi-sweet chocolate chips
1. Preheat oven to 375’. In mixing bowl, cream together butter, granulated sugar and brown sugar. Add egg and vanilla, beat well. In separate bowl, mix together flour, cocoa and baking soda. Stir flour mixture into butter mixture. Stir in peanuts.
2. Shape into 1 in. balls and place evenly on baking sheet. Press to flatten slightly. Bake for about 6 minutes, until done. Place on rack and cool.
3. Make peanut butter filling. Cream together peanut butter, cream cheese and powdered sugar. Add milk or half-and-half if you need to for a creamy, spreadable filling. Place a heaping tbsp. of filling on bottom of half of the cooled cookies. Top with bottom of other half of cooled cookies. Press mini- chocolate chips around the outer edge of the filling.