Since I do what I do…I get lots of people who say they have the “best recipe” for this or that. Well, some of these recipes are really good, some are ok and others..well…my Mom taught me not to say anything if I have nothing nice to say at all. So, last week my super producer came up to me and said she had the BEST sandwich cookie ever. It is her Grandma Mary’s recipe that has been in her family for years. Well, I smiled and said ok. Well, Charity brought me a cookie yesterday and let me tell you, I rushed home to make my own batch! Holy cookie these are as advertised! Unbelievable. Easy to make, especially if you have a KitchenAid Stand Mixer! I warn you that these will fly off the plate so make double.
Best Ever Chocolate Peanut Butter Sandwich Cookie
1 cup unsalted butter
2 1/2 tablespoon butter flavored Crisco
1 cup cocoa
1/2 cup chocolate syrup
3/4 cup peanut butter
3 eggs
2 1/2 cups sugar
2 1/2 cups flour
1 1/2 tablespoon vanilla
1 1/2 teaspoon baking soda
1/2 teaspoon salt
Filling
1/4 cup unsalted butter
1/2 cup peanut butter
1/2 cup milk
5 1/2 cups powdered sugar
1 teaspoon vanilla
Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
In a saucepan over low heat, melt the butter & shortening. Remove from heat add cocoa, chocolate syrup & peanut butter until smooth. Cool.
In large mixing bowl, beat eggs & sugar. Then beat in the chocolate mixture & vanilla. In a medium sized bowl, combine all of the dry ingredients. Add to chocolate mixture. Beating together. Drop tablespoon sized balls of cookie dough onto cookie sheet. Use the bottom of a glass dipped in sugar to gently press cookie down SLIGHTLY. Bake for 10-12 minutes till surface is cracked. Remove from oven and set cookies on baking rack to cool
Peanut Buttery Filling
Using a stand mixer beat together the butter, peanut butter, vanilla and milk. Add in the powdered sugar continue till well combined. Frost cookies on the flat side and then top with another cookie to create a sandwich!
Gluten Free Pumpkin Chip Loaf
1 package King Arthur Gluten Free Yellow Cake Mix
1 (15 ounce) can pumpkin puree
3/4 cup canola oil
5 eggs
1 tablespoon pumpkin pie spice
1/2 cup cornstarch
1/2 teaspoon baking soda
1 teaspoon vanilla
1/2 cup chocolate chips
Combine the yellow cake mix with the pumpkin pie spice, cornstarch and baking soda.
Holy guacamole batman! These look incredible! Going to make these soon!
These cookies look so good
What type of flour all purpose or self rising? thanks