Cocoa Peanut Butter Heart Shaped Sandwich Cookies Food

COCOA-PEANUT BUTTER HEART-SHAPED SANDWICH COOKIES

Steps:

• Whisk flour, cocoa and baking powder in small bowl to blend. Using electric mixer, beat butter, 1 cup sugar and 1/2 cup powdered sugar in large bowl until well blended. Beat in egg, then peanut butter and vanilla. Add dry ingredients; beat until well blended. Divide dough into 4 pieces; flatten each into disk. Wrap dough in plastic; chill overnight.
• Position 1 rack in center and 1 rack in bottom third of oven and preheat to 375°F. Butter 2 baking sheets. Sprinkle work surface generously with additional sugar. Place 1 dough disk atop sugar on work surface (dough will be soft; keep remainder refrigerated). Sprinkle top of dough with additional sugar. Roll out dough to generous 1/4-inch thickness, sprinkling with additional sugar as needed to prevent sticking.
• Using 3-inch heart-shaped cookie cutter, cut out cookies. Transfer cookies to prepared baking sheets, spacing 2 inches apart. Using small heart-shaped or round cookie cutter, make 1 hole in center of half of cookies. Gather dough scraps; reshape into disk and refrigerate. Bake cookies until puffed and beginning to crack on top, about 7 minutes. Using spatula, transfer cookies to rack; cool completely. Repeat rolling, cutting and baking with remaining dough disks and scraps. (Can be made 2 days ahead. Store between layers of waxed paper in airtight container.)
• Stir chopped milk chocolate in top of double boiler over barely simmering water until melted and smooth. Remove chocolate from over water. Sift additional powdered sugar over cookies with hole. Place 1 solid cookie, bottom side up, on work surface. Spread 1 teaspoon melted chocolate over. Spoon 1 scant teaspoon strawberry jelly atop chocolate in center. Immediately top with cookie with hole, placing hole over jelly and pressing gently to adhere (cookies are very tender). (Can be prepared 1 day ahead. Store in single layer in airtight container and refrigerate. Cookies may soften slightly.)

CHOCOLATE PEANUT BUTTER COOKIE SANDWICHES

Steps:

• Preheat the oven to 350 degrees F.
• Combine the butter and sugar in a large bowl. Using a hand mixer, beat the mixture until light and creamy, about 2 minutes. Add the cocoa powder, vanilla, salt and egg and beat again until smooth and combined. Add the flour, peanut butter chips and chocolate chips. Use a rubber spatula to stir until just mixed.
• Line 2 baking sheets with parchment paper. Scoop out 2-inch balls of dough. Place 14 on each baking sheet. Bake, rotating halfway through, until the cookies are just set around the edges and the tops look dry, about 15 minutes. Let cool for 15 minutes on the baking sheets. Remove to a wire rack to cool completely.
• When the cookies are completely cool, scoop a heaping tablespoon of the ice cream onto the flat side of one cookie. Top with another cookie and press together gently. Continue with the remaining cookies and ice cream, freezing the sandwiches as you go.

P.B.J.(SANDWICH-SHAPED ) COOKIES:

Steps:

• In medium-size bowl, with electric mixer on medium speed, beat brown sugar, butter & peanut butter until light & fluffy.
• Beat in egg & vanilla until well mixed.
• Reduce mixer speed to low; gradually beat in flour, baking powder & salt.
• Gather dough into a ball: form into a 12-inch long log, With fingers, press dough to resemble a loaf of bread by making top round & squaring off bottom.
• Wrap & refrigerate dough several hours or until firm enough to slice.
• Heat oven to 350*f.
• Lightly grease 2 baking sheets.
• With sharp knife, cut dough crosswise into 1/4- inch thick slices.
• Place slices, 1 inch apart, on greased baking sheet.
• If necessary, reshape cookie slices to resemble a slice of bread.
• Bake cookies 8-10 minutes ot until just golden brown at edges.
• Cool cookies 2 minutes on baking sheet, than transfer to wire rack & cool completely When cookies are cool, turn half side down on work surface.
• Spoon 1/4 teaspoon grape jelly on each and top with another cookie, right side up.
• Gently press cookies together to spread jelly evenly.
• Store in airtight container.

PEANUT BUTTER SANDWICH COOKIES

Steps:

• In a mixing bowl, cream the shortening, peanut butter and sugars. Add vanilla. Add eggs, one at a time, beating well after each addition.
• Combine flour, baking soda and salt; add to creamed mixture.
• Shape into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten to 3/8 inch thickenss with a fork.
• Bake at 375 for 7-8 minutes or until golden. Cool on wire racks.
• In a mixing bowl, beat filling ingreadients until smooth.
• Spread on half of the cookies and top each with another cookie.

CHOCOLATE PEANUT BUTTER SANDWICH COOKIES

Steps:

• In a large saucepan melt butter and shortening over low heat, Remove from the heat; stir in the cocoa, chocolate syrup and peanut butter until smooth. Cool., In a large bowl, beat eggs and sugar until lemon-colored. Beat in the chocolate mixture and vanilla. Combine the flour, baking soda and salt; gradually add to chocolate mixture., Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10-12 minutes or until surface cracks. Cool for 2 minutes before removing to wire racks., In a large bowl, beat peanut butter and butter until fluffy. Beat in milk and vanilla. Gradually add confectioners' sugar; beat until smooth. Pipe or spread onto the bottoms of half of the cookies; top with remaining cookies.

PEANUT BUTTER COCOA NO-BAKE COOKIES

Steps:

• Place a piece of wax paper or foil on cookie sheet. Combine sugar, butter, milk and cocoa in medium saucepan.
• Cook over medium heat, stirring constantly, until mixture comes to rolling boil.
• Remove from heat; cool 1 minute.
• Add peanut butter; stir to blend. Add oats, peanuts and vanilla; stir to mix well. Quickly drop mixture by heaping teaspoons onto wax paper or foil. Cool completely. Store in cool, dry place.

PEANUT BUTTER SANDWICH COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large mixing bowl, cream the shortening, 1 cup creamy peanut butter and white and brown sugars. Add vanilla and then eggs, one at a time. Beat well after each addition. In a small bowl, combine flour, baking soda and salt. Add slowly to creamy mixture.
• Shape into 1 inch balls and place on an ungreased cookie sheet, 2 inches apart. Flatten balls with a fork.
• Bake for 7-8 minutes depending on size (I tend to keep a close eye on them and remove them as soon as they start to get golden. This helps to make them chewy.) Cool on wire racks.
• To Make the filling: Combine 1/2 cup creamy peanut butter, confectioners' sugar, vanilla extract, and milk in a small bowl adding enough milk to make for a creamy, frosting like texture. Spread frosting on one cookie and top off to make "sandwich".