September 11, 2015
The cookies are light and crispy with a creamy chocolate filling for the ultimate Peanut Butter Sandwich Cookie.
Place peanut butter, brown sugar, and baking soda in a medium bowl or the bowl of a stand mixer, and mix on medium speed until well blended. Add the eggs and vanilla and continue mixing on low just until blended... about 25 seconds.
Roll tablespoon sized balls of dough, about 1-inch in diameter, and place on the prepared baking sheet about 1 1/2 inches apart. Abby does not recommend pressing down, but I prefer a thinner cookie for sandwiches and press the balls flat with the heal of my hand - proceed with your preference. Bake one sheet of cookies at a time in the preheated oven for 10-11 minutes. Remove from the oven and allow to cool completely on the baking sheet before removing.
For the filling, melt the chocolate, peanut butter and butter (or butter alternative) in a small saucepan or double boiler over low heat on the stove, stirring until smooth. Remove from the heat and allow the chocolate mixture to cool until thickened (about 20 min).
Turn half of the cooled cookies over so they are flat side up. Spoon 2 tsp. of the chocolate filling onto the center of each cookie. Top with the remaining cookies, flat side down. Press gently on each cookie to spread the filling almost to the edge. Set on the rack until the filling is firm, 20 to 30 minutes.