xox, b

Oh. My. God. I must make these.

restlessruminations:

(via graceinsmallthings: haygirlhay: nyminute: vneckandacardigan)

Peanut Butter-Stuffed Milk Chocolate Sandwich Cookies

Peanut Butter-Stuffed Milk Chocolate Sandwich Cookies

Ingredients
2 1/2 cups (15 oz) milk chocolate chips
4 Tbsp unsalted butter at room temperature, divided
1/4 cup plus 2 Tbsp flour
1 tsp baking powder
1/2 tsp salt, divided
2 eggs, at room temperature
1/2 cup creamy peanut butter
3 Tbsp confectioner’s sugar

Directions
1. Preheat the oven to 350. Line 2 cookie sheets with parchment paper. In a medium, microwaveable bowl, melt together 2 cups chocolate chips and 2 Tbsp butter on medium power until almost melted, about 1 1/2 minutes; stir just until smooth.

2. In a small bowl, whisk together the flour, baking powder and 1/4 tsp salt. Using an electric mixer, beat together the eggs, granulated sugar and vanilla at high speed until thickened and fluffy, about 5 minutes. Mix in the melted chocolate at medium speed; whisk in the flour mixture. Stir in the remaining 1/2 cup chocolate chips. Refrigerate the dough until firm enough to scoop, but still soft, 10 to 15 minutes.

3. Onto each prepared pan, drop rounded Tbsps of dough 2 inches apart. Bake, switching and rotating the pans halfway through baking, until the cookies appear bubbly and still soft, about 15 minutes. Let cool completely.

4. In a medium bowl, beat together the remaining 2 Tbsp butter and the peanut butter. Sift in the confectioner’s sugar and the remaining 1/4 tsp salt; beat until fluffy. On the flat side of each of 8 cookies, spread about 1 1/2 Tbsp of the peanut butter mixture; sandwich with the remaining cookies.

Some recipe tips:
• You’ll need to whip the eggs into submission. With my dinky hand mixer, I had to beat the egg mixture for nearly 10 minutes instead of 5 as the recipe instructed.
• These cookies are nice and soft if you take them out early enough. Fifteen minutes should be about perfect. They’ll look under-baked but they’ll firm up a lot once cool.
• Make sure that whatever peanut butter you use is one that you really love. Since you’re just adding a small amount of butter, sugar and salt to it, it’s the primary ingredient in the filling.
• I used 3 oz of bittersweet chocolate in the dough because I was a little low on milk chocolate, but I’m sure they’re great either way!

From Everyday with Rachael Ray Magazine
Yields 8