These little delights are irresistible. I love chocolate chip cookies and peanut butter, but putting chocolate chips into a peanut butter cookie doesn't quite do the trick for me. The classic chocolate chip cookie filled with the creamy peanut butter filling...now that is dangerous! I also love these because they freeze so well. Actually they taste pretty darn delicious right out of the freezer. The only downside to these is it is super hard to eat just one!Cookie Ingredients:
1 stick butter, softened to room temperature
1/4 cup white sugar
1/2 cup plus 2 Tbsp, packed brown sugar
2 tsp vanilla
1 egg
1 3/4 cup (210g) flour
1/2 tsp baking soda
7 oz semi sweet chocolate chips
Instructions:
Line a large baking sheet with wax paper and preheat oven to 375 F. Cream together butter, white and brown sugar, vanilla and egg. In a separate bowl mix flour and baking soda. Pour dry ingredients into the wet and mix with a rubber spatula until incorporated. Do not over mix. Add chocolate chips. Spoon batter by heaping teaspoonful onto baking sheet. Bake for 9 minutes on the upper middle rack of the oven.
Makes 40 cookies
Peanut Butter Filling:
6 oz cream cheese, room temperature
1/2 cup smooth peanut butter
1/2 tsp pure vanilla extract
1/3 cup confectioners sugar
Instructions:
Mix all ingredients with a whisk or fork. Spoon a rounded teaspoon onto a completely cooled cookie then top with another cookie. Store in refrigerator for up to 3 days or freeze in an airtight container of freezer bag for up to 1 month. Enjoy!
1 stick butter, softened to room temperature
1/4 cup white sugar
1/2 cup plus 2 Tbsp, packed brown sugar
2 tsp vanilla
1 egg
1 3/4 cup (210g) flour
1/2 tsp baking soda
7 oz semi sweet chocolate chips
Instructions:
Line a large baking sheet with wax paper and preheat oven to 375 F. Cream together butter, white and brown sugar, vanilla and egg. In a separate bowl mix flour and baking soda. Pour dry ingredients into the wet and mix with a rubber spatula until incorporated. Do not over mix. Add chocolate chips. Spoon batter by heaping teaspoonful onto baking sheet. Bake for 9 minutes on the upper middle rack of the oven.
Makes 40 cookies
Peanut Butter Filling:
6 oz cream cheese, room temperature
1/2 cup smooth peanut butter
1/2 tsp pure vanilla extract
1/3 cup confectioners sugar
Instructions:
Mix all ingredients with a whisk or fork. Spoon a rounded teaspoon onto a completely cooled cookie then top with another cookie. Store in refrigerator for up to 3 days or freeze in an airtight container of freezer bag for up to 1 month. Enjoy!
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