It has been a while since I published a recipe, so here’s a cookie recipe I hope you like. I modified it from a recipe I clipped out of a magazine several years ago. If you love chocolate and peanut butter combinations, then you will enjoy eating these cookies.
Chocolate Peanut Butter Sandwich Cookie
Put one cup of butter in a small pan over low heat. Melt the butter.
Measure out 1/2 cup of cocoa, 1/2 cup of corn syrup, and 1/4 cup of creamy peanut butter.
Turn the heat off. Stir in the cocoa, peanut butter, and corn syrup. Stir until smooth, then cool.
Beat 3 eggs and 2 & 1/2 cups white sugar together in a large bowl. Add the chocolate mixture and 2 & 1/2 teaspoons vanilla. Beat again.
Sift, or stir together, 3 cups of flour, 2 & 1/2 teaspoons baking soda, and 1/2 teaspoon salt.
Add gradually to the wet mixture in the large bowl, beating after each addition.
Scoop up teaspoons of the dough, make a small ball, and place onto an ungreased cookie sheet. Leave about two inches between each ball. (The filling makes them very sweet, so you don’t want to get them too big.)
After the baking sheet is filled with cookie balls, butter the bottom of a drinking glass. Dip the greased bottom of the glass into a small bowl of white sugar.
Press a ball flat. Dip in sugar. Press. Repeat until all the cooky balls are flat, with a sugared top. The cookies will spread a little more while baking.
Bake at 350F for 10 to 12 minutes or until done in the middle and cookies have very slight cracks in them.
Cool a couple of minutes before removing with a spatula to a rack to finish cooling. If any cookies have spread together, use the tip of a spatula to break them apart before lifting off the sheet.
While the cookies are cooling, make the filling. Sift 5-6 cups powdered sugar. Set aside.
Combine 1/4 cup butter and 1/2 cup peanut butter in a small mixing bowl. Beat well.
Add 1/2 cup milk and 1 teaspoon vanilla. Beat again.
Add the powdered sugar gradually, beating until well blended and thick enough to spread. You may not need the last cup.
If your cookies vary in size, sort them into groups of about the same size. Take one cookie and spread a spoonful of filling on the bottom of the cookie.
Place another cookie about the same size on the filling and gently press together.
This makes a lot of cookies, depending on the size you made. Maybe 5-6 dozen.
Chocolate Peanut Butter Sandwich Cookies
1 cup butter
1/2 cup cocoa
1/2 cup corn syrup
1/4 cup creamy peanut butter
2 & 1/2 cups white sugar
2 & 1/2 teaspoons vanilla
3 cups flour
2 & 1/2 teaspoons baking soda
Melt butter. Stir in cocoa, corn syrup, and peanut butter until smooth and creamy. Let cool. Beat eggs and white sugar in a large bowl until well mixed. Add the chocolate mixture and the vanilla. Sift or stir together the flour, baking soda and salt. Add to the wet mixture gradually, beating after each addition.
Make small balls and place two inches apart on an ungreased baking sheet. Dip a glass into a bowl of sugar and flatten a ball. Repeat until all balls are flat. Bake at 350F about 10 to 12 minutes, until done. Cool a little, then remove to a rack.
1/4 cup butter
1/2 cup peanut butter
1/2 cup milk
5-6 cups sifted powdered sugar
Beat the butter and peanut butter together. Add the milk and vanilla. Beat again. Gradually add the powdered sugar, beating after each addition. Stop adding powdered sugar when the mixture is stiff enough to spread without running. Spread on the bottom of one cookie. Place another cookie on top of the filling and press gently together.