Email to becky sims      

Recipe Categories: becky's HOME PAGEAPPETIZERS BakeSale BARS BBQ Beef beef BEVERAGES BREAD BreadMachine BREAKFAST BROTH CAKESandPIES CakesPiesMuffinsCupcakes Camping CANDY CASSEROLES CastIronCooking Chili COOKIES CookingwithCandyBars CookingwithKids CookingwithSoup CopyCat CountryKnowledge CountryWordMeanings CROCKPOT DeepFry Dehydrate Dessert-Frozen DESSERTS Diabetic DIABETIC Dips DRESSINGS DRYRUBS ETHNIC FathersDay FISHandSEAFOOD ForCodyKatelyn FourthofJuly FROSTINGS FRUIT Fruit gamedaysnacks GiftsinaJar Glaze GRAVIES GRILLING GROUNDBEEF Halloween HASHBROWNS HelpfulHints HillbillyCookin HillbillySayingsStories Holiday ICECREAM Leftovers LowFat LOWFAT MARINADES MEATS MemorialDayGrilling MICROWAVE Miscellaneous MothersDay OLDFASHION OldFashionRemedies OldTimeCooking OldWives39Tales OneDishRecipes PASTA PIZZA PORK POTATOES POULTRY PRESSURECOOKER Puddings PUNCH QuickandEasy recipecircuschef39srecipes RICE Rotisserie SALADandDRESSING SALADS SANDWICHES SAUCES Seasoning SIDEDISH SIDE_DISH SNACKS SopsandMops SOUPSandSTEWS Spices SpreadsSyrup Top10of2007 Top10of2008 Top10of2009 Top10recipesof2011 TopTenPecanDesserts Turkey Valentine39sDay VEGETABLES WILDGAME

Chocolate PB Mini Sandwiches




Source of Recipe


internet
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup creamy peanut butter
1/4 cup dry roasted peanuts, finely chopped
1 egg
1/2 teaspoon vanilla
1-1/2 cups all-purpose flour
1/4 cup butter, softened
1-1/2 cups creamy peanut butter
1/3 cup powdered sugar
3 tablespoons milk
2 tablespoons packed brown sugar
1/2 teaspoon vanilla
8 ounces bittersweet chocolate, coarsely chopped
1-1/2 cups dry roasted peanuts, chopped (optional)

1. Preheat oven to 350 degrees F. In a large bowl, beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup brown sugar, the granulated sugar, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Add the 3/4 cup peanut butter, the 1/4 cup peanuts, the egg, and 1/2 teaspoon vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

2. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Flatten by making crisscross marks with the tines of a sugared fork. Bake in preheated oven for 7 to 9 minutes or until bottoms are light brown. Transfer cookies to a wire rack; let cool.

3. For filling: In a medium bowl, beat the 1/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/2 cups peanut butter, the powdered sugar, milk, the 2 tablespoons brown sugar, and 1/2 teaspoon vanilla. Beat until smooth and creamy.

4. Spread 1 teaspoon of the filling on bottom of each of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together. Place sandwich cookies on wire racks set over waxed paper.

5. In a small heavy saucepan, cook and stir chocolate over low heat until melted; cool slightly. Spoon melted chocolate over assembled sandwich cookies, allowing excess to drip down sides of cookies. If desired, sprinkle with the 1-1/2 cups peanuts. Let stand about 1 hour or until chocolate is set. Makes about 72 sandwich cookies.

6. To Store: Layer unfilled cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies if frozen. Prepare filling as directed in step 3. Assemble and decorate as directed in steps 4 and 5.