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Chocolate Peanut Butter Sandwich Cookies

Shanna
Dairy or Pareve Yield about 20 sandwich cookies
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Servings 24

Ingredients
  

  • 1½ sticks, ¾ cup butter or trans-fat-free margarine
  • ¾ cup creamy peanut butter
  • 1 cup brown sugar
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ cup unsweetened cocoa powder
  • 2 cups flour
  • ½ cup peanut butter chips
  • ½ cup chocolate chips

FILLING

  • 1½ sticks, ¾ cup butter or trans-fat-free margarine
  • ¾ cup creamy peanut butter
  • ¾ cup marshmallow fluff
  • ¾ cup powdered sugar

Instructions
 

  • Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside.
  • In the bowl of an electric mixer on medium speed, beat together butter, peanut butter, and sugars until creamy.
  • Add eggs, vanilla, and baking soda, beating well to combine after each addition.
  • Reduce mixer speed to low; add cocoa, then flour. Beat to combine. Stir in chips until evenly distributed.
  • Using a small cookie scoop , drop dough onto prepared baking sheets. Bake for 8-9 minutes, until set. Allow to cool completely before filling.
  • Prepare the filling: In the bowl of an electric mixer fitted with the whisk attachment, on medium speed, beat together butter, peanut butter, and marshmallow fluff until smooth. Add sugar; beat until fluffy.
  • Assembly: Spoon or pipe the filling onto the flat side of a cookie; top with a second cookie.

Notes

I got 24 sandwich cookies. I used a #18 scoop - about a 2 tabslesoon sized scoop. These last in the freezer, let thaw to room temperature before serving