Chocolate Chip Peanut Butter Sandwiches

Chocolate chip cookie day we a week or so ago, and as always, my husband was asking why I never make him chocolate chip cookies. I figure that regular old chocolate chip cookies are not the most exciting thing to post on the blog, and it’s not easy to come up with variations that are exciting. I too like chocolate chip cookies and decided to bake up a batch and figure out a way to make them more blog-exciting.

I decided that I could make chocolate chip cookie sandwiches, so I had to decide what type of frosting I wanted to pair these with. There are many possible combinations, I thought about cherry, but ended up choosing peanut butter frosting. You can’t improve on the combination of chocolate and peanut butter.

You could use any chocolate chip recipe, but this is the recipe that I typically use. Melting the butter gives the cookie some crispness. I use a cookie scoop to portion out the dough. Even so, the cookies are not the same size. When I am making sandwich cookies, I usually pair them together by size as they come out of the oven, so that when it comes tome to sandwich them together there are no surprises. The last thing you want to do is end up with a tiny cookie and a giant one.

Chocolate Chip Peanut Butter Sandwiches

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

½ cup butter, room temperature

1 cup peanut butter

2 cups powdered sugar

2-3 tablespoons milk

¼ teaspoon salt

Preheat the oven to 325 degrees. Line two baking sheets with silicone baking mats.

In a small bowl stir together the flour, baking soda and salt; set aside.

In a large mixer bowl, cream together the melted butter, brown sugar and sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Stir in the flour mixture and mix until just blended. Stir in the chocolate chips by hand using a spatula. Drop cookie dough by heaping tablespoons onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Make the frosting: in a large mixer bowl, beat the butter and peanut butter on medium until creamy. Add the powdered sugar and beat until incorporated. Add the milk, one tablespoon at a time, until it is the right consistency for piping. Spoon the frosting into a piping bag fitted with a large star tip. Pipe the frosting on half of the cookies; sandwich the cookies together in pairs.

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