Flourless Peanut Butter and Chocolate Cookie Sandwiches
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Servings
12 sandwich cookies; double recipe as needed
Flourless Peanut Butter and Chocolate Cookie Sandwiches
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Bring something special to the table with this well-loved recipe.
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Ingredients
For the cookies:
- 1 large egg
- 1 cup creamy (unsweetened) peanut butter
- 1 cup brown sugar sugar
- 1/2 teaspoon salt
For the Chocolate buttercream frosting:
- 4 ounces semi-sweet chocolate, chopped
- 1/4 cup unsalted butter
- 4 tablespoons powdered sugar
- 1/2 teaspoon coarse kosher salt
- 6 tablespoons whipping cream
Instructions
For the cookies:
- Preheat the oven to 325 degrees (F). Line a baking sheet with parchment paper; set aside.
- Beat the egg lightly in a small bowl; set aside.
- Place the peanut butter in a large bowl and add the beaten egg. Mix with your hands until combined.
- Add the sugar and salt and mix well.
- Scoop out the dough with a 1 tablespoon sized scoop and roll it into balls with your hands. Place the balls 2 inches apart on the baking sheet. Press the balls flat with the palm of your hand and use a fork to make crosshatch marks on the top of each cookie.
- Bake for 11 minutes, or until the center looks as light and baked as the edges. Cool completely before removing from the cookie sheet with a spatula.
For the chocolate buttercream:
- Place chocolate, butter, powdered sugar, and kosher salt in a medium bowl. Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.
- Spread about 1 rounded teaspoonful of the chocolate filling on the flat side of 1 cookie. Top with a second cookie, forming a sandwich. Repeat with remaining filling and cookies.
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