Monday, December 3, 2012

Day Three: Fudge Filled Peanut Butter Cookies Recipe

Readers, you are in luck!  Because I loved this dessert treat so much, Pamela has allowed me, her husband Bill, to be her guest blogger on day 3 of the Pammicakes 12 Days of Christmas Indulgences.  These Fudge Filled Peanut Butter Cookies are unbelievable.  Pamela baked this amazing stack of cookies that our families were fortunate enough to get to enjoy during this holiday season.  In about 4 days, I probably had 15 of these in 3 different houses.  Mmmmmmm!

As you would expect, the combination of the peanut butter and the chocolate are perfect.  The sweet and rich tastes are complimented well by the soft texture.  Although the pictures Pamela took illustrate a striking resemblance to hamburgers, they certainly are not!  You’d be foolish not to start baking these cookies immediately!

Fudge Filled Peanut Butter Cookies Recipe
Recipe adapted from Host A Cookie Party
Makes 48 sandwich cookies
Preheat oven to 350o

1 1/2 cups creamy peanut butter
1 cup butter, unsalted
2 1/2 cups firmly packed brown sugar
1/3 cup milk
2 tablespoons vanilla extract
2 large eggs
3 1/2 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt

Fudge Filling
1 (14 oz.) can sweetened condensed milk
3 cups semi-sweet chocolate chips
1 teaspoon vanilla extract

Cover baking sheets with parchment paper or no-stick cooking spray. 

First beat the peanut butter, butter, brown sugar, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs. Beat just until blended.

Then, combine flour, baking soda and salt in medium bowl. Add to creamed mixture on low speed, mixing just until blended. Drop by level tablespoonfuls 2 inches apart onto prepared baking sheets. 

Bake the cookies for 6 to 7 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.

For the filling, microwave the sweetened condensed milk and chocolate chips in medium microwave-safe bowl on high for 1 1/2 minutes or until melted and smooth when stirred. Stir in vanilla. Let cool 15 minutes. Spread generously on flat side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies.

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