This is an easy dessert that parents and children will enjoy equally. Cookie dough freezes well, so plan ahead and make twice the recipe so you’ll have a batch to freeze for an emergency dessert shortage. To keep things fresh, feel free to add nuts or use a different kind of chocolate chip.
Yield: 10 to 12 cookie sandwiches
Preheat oven to 350˚F. Cream 2 sticks butter and sugars in bowl of an electric mixer fitted with a paddle attachment. Add eggs, one at a time, and mix on medium speed. Scrape down dough and add 1 cup peanut butter. Mix 30 seconds. Sift flour, cocoa powder, baking soda, and salt into medium bowl. Add dry ingredients to dough and mix until just combined. Add 12oz chocolate chips and mix until just combined.
Line two baking sheets with parchment paper. Using a spoon or ice cream scooper, scoop 2 tablespoons of dough to form 1 cookie. Leave 1 1/2 inches in between each cookie on all sides. Bake for 11 to 12 minutes and allow to cool.
In a double-boiler, melt 4oz chocolate. Allow chocolate to cool to room temperature. In clean bowl of an electric mixer, mix confectioners’ sugar and 2 tablespoons of butter until thoroughly combined. Add cream and chocolate and mix.
Dot the back of a cookie with a tablespoon of icing and place another back of a cookie on top to form a sandwich. Repeat with remaining cookies and icing. Serve at room temperature or refrigerate overnight.
