Chocolate Peanut Butter Sandwich Cookies

Went to a birthday party on Saturday and needed something tasty to bring and I remembered these cookies. I've had the recipe out for a while now because my sister wanted a copy and thought this would be an excellent excuse to put them the blog. I've had this recipe since I was a teen, it is from an old copy of Taste of Home Magazine; they are super rich and awesome in every way. The cookie tastes kind of like cocoa puffs and the filling in the center compliments the chocolate perfectly as peanut butter tends to do.

These are a little time-consuming to make but totally worth the effort.

Enjoy!

Chocolate Peanut Butter Sandwich Cookies
1 1/8 cup Butter
1 cup Baking Cocoa
1/2 cup Chocolate Syrup
1/4 cup Peanut Butter
3 Eggs
2 1/2 cups Sugar
2 1/2 teaspoons Vanilla
2 1/2 cups Flour
1 1/2 teaspoons Baking Soda
1/2 teaspoons Salt
Filling
1/4 cup Butter softened
1/2 cup Peanut Butter
1/2 cup Milk
1 teaspoons Vanilla
5 1/2 cups Confectioners' Sugar
In a medium bowl melt butter in the microwave or on the stove. Once melted mix in the baking cocoa, chocolate syrup, and peanut butter and set aside to cool. Meanwhile in a large mixing bowl beat eggs and sugar together for a about 2 minutes then stir in the butter/chocolate mixture and vanilla. In a separate bowl combine the flour, salt, and baking soda; then add gradually to the creamed mixture.

Cookie batter

Drop by large spoonfuls onto a big cookie sheet (15x10 inch is what I used) and flatten slightly.

Bake at 350 for about 11 minutes. (Cookies will look a little soft but they firm up after they have cooled.)

Unbaked cookies

While cookies are cooling mix together the filling. Cream the butter and peanut butter together; then gradually mix in the confectioner's sugar, milk and vanilla. (You may not need all of the milk. Just use until you get the consistency you want).

Spread the filling onto half the cookies then top with the other half.

Makes about 16 sandwich cookies.

Gooey Chewy Chocolate Chip Cookies

This recipe is from the Cookbook "Baking: From My Home to Yours"by Dorie Greenspan, but I actually found the recipe at Kait's Plate. These cookies are exactly what I was looking for, they are thin, chewy, and slightly gooey - exactly the way I like them. They aren't cakey or dry at all, which is something I have been cursed with when making most chocolate chip cookie recipes. I think this one may now be my go-to recipe.

Happy Baking!

Gooey Chewy Chocolate Chip Cookies (Original recipe here)
2 cups Flour
1 teaspoon Salt
3/4 teaspoon Baking Soda
2 sticks (8 ounces) Butter softened
1 cup Sugar
2/3 cup Brown Sugar
2 teaspoons Vanilla Extract
2 Eggs
2 cups (or about 12 oz) Chocolate Chips (I use Ghiradelli brand, I like the shape and taste better than Nestle)
In a medium bowl whisk together flour, salt, and baking soda. Set aside. In a large mixing bowl beat soft butter for a minute or two then add in the sugars and beat for two minutes.

adding in the sugar

Add eggs one at a time beating for one minute after each egg.

After beating the eggs in

Stir in the vanilla. Add in the flour gradually, in three batches, mixing well after each addition, then mix in the chocolate chips.

Drop by spoonfuls onto a lightly greased cookie sheet about 1 1/2 inches apart.

Raw dough, tasty!

Bake at 375 for about 9 minutes (check after 8 minutes). The cookies will look a little underdone when you pull them out but that is ok, if you don't take them out when they are just starting to brown on the sides they will get over-done and crispy. Made 36 cookies (but it varies a little).

Rows of cookies!

Soft Molasses Cookies

These cookies are just the greatest! They are soft and chewy and the spice is mild but warm. They are like biting into a cool fall day. Some people think they taste kind of like pumpkin pie because of the spice, I don't, but that has been a common reaction from people who have tried these. The other reaction is to go "yum!" XD

Happy holiday baking!

Soft Molasses Cookies (From Country Woman Magazine)
1 cup Butter softened
1 1/2 cups Sugar
1/2 cup Molasses
2 Eggs
4 cups Flour
1/2 teaspoon Salt
2 1/4 teaspoons Baking Soda
2 1/4 teaspoons Ground Ginger
2 teaspoons Ground Cinnamon
1 1/2 teaspoon Ground Cloves

In a large mixing bowl, cream together butter, shortening and sugar until light-colored and fluffy. Beat in molasses and eggs; set mixture aside.

In another large bowl, combine flour, salt, baking soda, ginger, cloves and cinnamon. Blend thoroughly with wire whisk.

Gradually mix flour mixture into creamed ingredients until dough is blended and smooth.

Roll dough into 1½ in. balls. Dip tops in granulated sugar; place 2½ in. apart on greased cookie sheet. Flatten slightly with a fork if you want larger cookies. 

Bake at 350° for 10 minutes. Do not overbake, I can't stress this point enough as these cookies are very easy to overbake. Even if they seem under done I would recommend taking them out of the oven, because they are supposed to be pretty soft and a little chewy.

Store in tightly covered container or freeze. (They freeze beautifully).