Well its Sunday today and no, it’s NOT “Cheat-day-bake-day” for me, (Darn!) however, hubby loves his cookies throughout the week, so I gotta bake ’em. Peanut butter and chocolate, what’s not to like. Hubby’s second love is chocolate (I’m #1 of course) and I believe his third is peanut butter.
These cookies are kinda like inside out peanut butter cups only in sandwich cookie form. The tangy cream cheese in this chocolate filling makes it not overly sweet but still tastes rich.
You could refrigerate the dough for an hour or two and form it into a log and then cut even sized cookies, however, I didn’t want to wait and they turned out just fine. I just rolled them into 1 inch balls, then flattened them down with my fingers. They all are not exact size, but most matched up just fine. If I was in a baking contest, then I’d be worried. But hey, as long as hubby approves, that’s all that matters!
Put a healthy glob of chocolate cream cheese filling on those cookies. –Just as I’m writing this post this evening, hubby went and got another one of these cookies. So, yeah, they’ll hubby approved! Hubby likes!
Ingredients
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Peanut Butter Cookies
- Chocolate Cream Cheese Filling
Instructions
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Peanut Butter Cookies
- Wash hands. Preheat oven to 375°. In a large bowl cream together butter, peanut butter, sugar and brown sugar; beat in the egg. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Gradually add dry ingredients to the creamed mixture and mix well. Roll dough in 1 inch balls. Use fingers or spoon to push down into round cookies. Place 1 1/2 to 2 inches apart on ungreased baking sheet. Use fingers or spoon to flatten dough balls. Top the cookies with a few peanuts. (Optional). Bake 5 to 8 minutes. Let set on cookie sheet for a couple of minutes; cool on wire rack. Chocolate Cream Cheese Filling
- Melt chocolate chips in microwave for a 30 second intervals to prevent chocolate chips from burning. until melted; stir until smooth. Use a hand mixer to cream together melted chocolate chips and cream cheese. Blend in confectioners sugar 1/2 cup at a time.
- After cookies have cooled; place a large spoonful of filling on backside of one of the cookies; place another on top, backside to backside push cookies together gently.
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Notes
Makes 12 - 2 to 2 1/2 inch cookies. Store in the refrigerator.
