Kristin Eldridge

You’ve heard that less is more.  What you should also hear is that it only applies to graphic design and accessories.  It does NOT apply to chocolate or peanut butter.  This is a case of more is more.  Just trust me on this one.

These cookies were a happy accident born out of bad math.  I was making a batch of peanut butter fudge rice krispy treats and I accidentally doubled the peanut butter part.  Being the quick thinker I am, I wrapped up the extra and threw it in the freezer.  All the while contemplating what to do with this left-over goodness.  It came to me yesterday just before a dinner party.  Sandwich cookies!  After a quick google search for chocolate cookies, I landed on this recipe.  I liked the use of molasses and the pretty picture didn’t hurt either.  I made mine in mini size and sandwiched the peanut butter mixture in between two cookies.  It was a big hit and I’ll definitely be making it again!

Here’s the recipe from Stylish Cuisine:

1/3 cup granulated sugar plus 1/2 cup for coating
1 1/2 cups all purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 plus 1/8 teaspoon table salt
1/2 cup dark corn syrup
1 large egg white
1 teaspoon vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1/3 cup dark brown sugar, packed
4 ounces good quality bittersweet chocolate, chopped into 1/2 inch pieces

Preheat your oven to 375 degrees F.  Line two large baking sheets with parchment. Put 1/2 cup granulated sugar onto a plate and set aside.

Whisk flour, cocoa powder, salt and baking soda together in a small bowl and set aside.

In another small bowl whisk together the corn syrup, egg white and vanilla and set aside.

Beat the butter, brown sugar and remaining 1/3 cup of white sugar together until light and fluffy (2 minutes). Add the corn syrup mixture and beat until combined (20 seconds). Add the flour mixture and chopped chocolate and mix until just combined (30 seconds), making sure there isn’t any unmixed flour pockets.

Chill dough for 30 minutes (but no longer than 30 minutes, according to the recipe). Divide the dough into 16 equal portions (or use a 1.5″ ice cream scoop to create the cookies – this will yield more than 16 cookies), roll between your hands into a ball and then roll the balls in the sugar to coat. Put on baking sheets, 2 inches apart and bake 10-11 minutes.

Cookies are done when they have cracked and still look wet between the cracks. It’s important to not over bake the cookies. Allow the cookies to cool 5 minutes on the cookie sheets and then cool fully on a wire rack.

And here’s the peanut butter filling from Joy the Baker:

• 1 cup butter
• 1 cup peanut butter
• 1 teaspoon vanilla
• 1 pound powdered sugar

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon.