Soft, puffy cake-like chocolate cookies are sandwiched together with a creamy peanut butter filling.
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1 cup sugar
1/2 cup Land O Lakes® Butter, softened
1 large Land O Lakes® Egg
1/2 teaspoon vanilla
2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 cup milk
1/2 cup powdered sugar
1/2 cup creamy peanut butter
1/4 cup Land O Lakes® Butter, softened
2 tablespoons marshmallow crème
Heat oven to 400°F. Line cookie sheets with parchment paper. Set aside.
Combine sugar, 1/2 cup butter, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low; add flour, cocoa, baking soda and baking powder alternately with milk, beating well after each addition.
Drop dough by slightly rounded teaspoonfuls, 2 inches apart, onto parchment paper-lined cookie sheets. Bake for 6-8 minutes or until top springs back when touched lightly. Cool completely.
Combine all filling ingredients in small bowl. Beat at low speed, scraping bowl often, until creamy.
Spread 1 level teaspoon filling onto bottom-side of cookie; top with second cookie, bottom-side down. Squeeze together gently. Repeat with remaining cookies.
Make cookies and filling ahead. Assemble just before serving.
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The cookie is also great for using to make Ice Sandwiches. You can substitute any filling and come up with your own special "soft Oreo" type cookie. However, I did make a change to the Peanut Butter stuffing, I skipped the marshmallow creme and added one additional tablespoon of butter. My family liked that better than the original filling in the recipe
These were delicious, but messy to work with after they're baked. The cookies are more like cake and they stick to any surface, even the wax paper.