Monster Peanut Butter-Cheesecake Sandwich Cookies with Chocolate Drizzle
User Reviews
5
Monster Peanut Butter-Cheesecake Sandwich Cookies with Chocolate Drizzle
Description
The cookie dough is made by creaming butter, sugar, and peanut butter together before incorporating eggs and vanilla. The dry ingredients including flour, baking powder, baking soda, and salt are folded in, then the dough is chilled to firm it for shaping. This creates cookies that hold their large size and soft texture after baking.
The filling mixes cream cheese, peanut butter, sugar, and vanilla until smooth and chilled. Once the cookies are baked and cooled, they are sandwiched together with this creamy filling to add a tangy richness that complements the peanut butter flavor in the cookies.
Finally, a chocolate drizzle made from semisweet chocolate chips and heavy cream adds a finishing touch with a slight bitterness that balances the sweetness. These cookies work well served at room temperature and make an indulgent treat for gatherings or dessert plates.
Ingredients
- For the peanut butter sandwich cookie dough:
- 1½ cups butter softened, 3 sticks, unsalted
- 1½ cups sugar
- 1½ cups peanut butter creamy
- 2 egg at room temperature, large
- 2 teaspoons vanilla extract pure
- 3¾ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- For the peanut butter cheesecake filling:
- 1 cream cheese at room temperature, 8 oz, package
- ½ cup peanut butter
- 1 cup sugar
- 2 teaspoons vanilla extract pure
- For the chocolate drizzle:
- ½ cup semisweet chocolate chips
- 2 to 3 tablespoons heavy cream
Instructions
- To prepare the dough: In a stand mixer with a paddle attachment, cream the butter and sugar together at medium speed until fluffy. Add the peanut butter, eggs, and vanilla. Beat just until combined (1-2 minutes).
- In a large bowl, sift and combine the flour, baking powder, baking soda, and salt. Slowly add to the peanut butter mixture, beating at low speed until well incorporated.
- Refrigerate cookie dough for about 30 to 60 minutes to firm up.
- Meanwhile, prepare the filling by blending its ingredients in a mixer until smooth. Cover and refrigerate.
- Preheat oven to 375 degrees F (about 190° C). Line 2 to 3 large baking sheets with parchment paper or silpat, and set aside.
- Using an ice cream scooper, scoop about 20 cookies and place onto the lined baking sheets (about 2-inch apart from each other) and press the top of each cookie with the palm of your hand to flatten.
- Bake for 13 -15 minutes. Place baking sheet on a rack and let cookies cool enough to handle without breaking apart. Place 10 cookies face down and top each one with 2 to 3 tablespoons of the peanut butter cheesecake filling. Top each cookie with another cookie to form a sandwich. Set aside.
- Make the chocolate drizzle: Microwave both the chocolate chips and heavy cream in a microwave-safe bowl at medium power (50%) for about 60 to 90 seconds and stir well. If necessary, heat again at 15-30 second intervals until chocolate is melted and smooth. Using a fork, drizzle melted chocolate over the sandwich cookies. Let drizzle set and enjoy!
User Reviews
Overall Rating
5
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