I saw this recipe last week on the Goddess of Baking the recipe was quite straight forward and I thought, why not try it. Its probably been over 8 years since I baked my last cookies/ biscuits so….. These cookies are more of quick cakes. The texture is very cake like. I think they would make a nice packed snack for kids for maybe for a party. ENJOY!!
· 1 2/3 cups all-purpose flour
· 2/3 cup unsweetened cocoa powder
· 1 1/2 teaspoons baking soda
· 1/2 teaspoon salt
· 9 tablespoons unsalted butter, room temperature (decided not to use shortening and it turned out perfect!)
· 1 cup packed dark brown sugar (I used light…)
· 1 egg
· 1 teaspoon vanilla
· 1 cup milk
Salty Peanut Butter Filling
· 3/4 cup creamy peanut butter (or crunchy)
· 3/4 cup unsalted butter, room temperature
· 3/4 cup confectioners sugar
· 1/2 teaspoon salt
- Preheat oven to 190 degrees.
- Line baking sheets with parchment paper or foil
- In a bowl, sift together, flour, cocoa, baking soda, and salt.
- In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes.
- Add egg and vanilla and beat for two more minutes.
- Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.
- Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently.
- Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.
- Beat peanut butter and butter on low until creamy using a mixer.
- Add sugar and salt and beat on low to incorporate. Increase speed to medium and beat for about four minutes until the filling is light and fluffy.
- Spread filling on flat side on one cooled cake or use a pastry bag with the 1M tip to make the swirly look. Top it with a second cake and press gently.