Yum! Kids of all ages will love these peanut butter and chocolate sandwich cookies.
Heat oven to 350°F. Reserve 1/2 cup baking chips for drizzle; set aside.
Combine 1/2 cup butter, 1/2 cup sugar, brown sugar and 1/4 cup peanut butter in large bowl; beat at medium speed until well mixed. Add egg and vanilla; continue beating until well mixed. Add flour, baking soda and baking powder; beat at low speed until well mixed. Stir in remaining baking chips.
Place sugar into small bowl. Shape dough into 3/4-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten slightly with bottom of glass dipped in sugar. Bake 8-10 minutes or until edges just begin to brown. Cool 1 minute on cookie sheets; remove to cooling rack.
Combine all filling ingredients in small bowl. Spread bottom-side of 1 cookie with about 1 teaspoon filling; top with another cookie, bottom-side down. Repeat with remaining cookies.
Combine reserved baking chips and shortening in small microwave-safe bowl. Microwave 1 minute; stir until melted. Drizzle over top of sandwich cookies.
*Substitute 3/4 cup milk or semi-sweet chocolate chips and 3/4 cup peanut butter baking chips. Stir to combine; reserve 1/2 cup for drizzle.
Dietary Fiber: 1g
i made these substituting the sugars for splenda sugar/brown sugar and light butter (this cut the calories almost in half; i estimate 100 calories per cookie; i also left off the drizzle) .. i was using a baking stone and the cookies came out great..!! they were not brown on the edges or tops, but they were done.. the filing was easy to make and i used a little more peanut butter to make it more creamy.. i also added cocoa powder to the cookie mix.. these were a hit with me/my boyfriend and the office.. i will make them again..
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1580
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