TITLE: PEANUT BUTTER SANDWICH COOKIES
CATEGORY: DESERTS

Cookies

* 3/4 Cup All Purpose Flour

* 1/2 Cup Cake Flour

* 1/4 Teaspoon Baking Soda

* 1/4 Teaspoon Baking Powder

* 1/2 Teaspoon Fine Salt

* 2/3 Cup Dry Roasted Salted Peanuts

* 1/2 Cup Granulated Sugar

* 1 Stick Unsalted Butter, Room Temp

* 1/2 Cup (Packed) Light Brown Sugar

* 1/2 Cup Crunch Peanut Butter, Room Temp

* 1 Large egg, Room Temp

* 1 Teaspoon Vanilla

* Veg Oil Cooking Spray

1. For Cookies: Preheat the oven to 350 Degrees. Line Three Cookie Sheets with Parchment Paper

2. Combine the flours, baking soda, baking powder and salt in a medium mixing bowl, whisk to combine, then set aside until needed.

3. Plastic Peanuts and 1 TBLS of the granulated sugar in the bowl of a mini food processor. Process in short bursts until the peanuts are finely ground, then set aside

4. In the bowl of electric stand mixer fitted with paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Add the brown sugar and remaining sugar, continue beating until the mixture is light in texture, about 2 to 3 minutes (creaming). Scrape down the sides of the bowl, then beat in the peanut butter until fully incorporated. Scrape down sides again, then bean in the eggs and vanilla.

5. With the mixer on low speed, add the flour mixture and then the ground peanuts, mix just until incorporated, do not over mix.

6. Lightly spray a 1 TBLS measuring spoon with cooking spray. Use the sppon to scoop dough, leveling each spoonful. Put balls on prepared baking sheets, spacing 2 inches apart. Dip fingers in water, then gently press each ball to flatten into a perfectly round cookie.

7. Bake until the cookies are puffed and slightly brown along the edges, about 8 to 10 minutes. (cookies will not look fully cooked). Let cool on the baking sheets for 5 minutes. Transfer cookies to cooling racks.

For Filling : Place Chocolate in a medium mixing bowl and set aside

8. In a small sauce pan, heat the cream, butter and corn syrup over medium high heat to just below a boil (bubbles around ring). Pour the cream over the chopped chocolate and let it sit, covered with plastic. Whisk Chocolate until smooth, allow to cool to room temp or put in fridge. Should be consistency of peanut butter.

9. Take cookie, spread chocolate, place other cookie, repeat.