Chocolate Chip – Peanut Butter Cookie Sandwiches
August 14, 2013
Cookies, cookies, cookies….. you can never eat or have enough cookies on hand. I’ve always wanted to make a cookie sandwich and I decided it was finally time to try it out.
I am working with International Delight to try out their new Cold Stone Flavors. After checking out all the different flavors I decided on the Founder’s Favorite. You can never go wrong with a company claiming that something is their favorite. It’s kind of like going to a restaurant and asking them what they recommend on the menu and then turning away from those choices. It’s not wrong if you do but I always end up picking something they list. In this case, it wasn’t going to be any different.
Next on my list was coming up with a cookie recipe that would showcase the creamer. I’ve never used creamer in my cookie recipes so it was definitely a nail biting experience as I waited for the first batch to bake. They baked perfectly with a crunchy exterior and a soft and gooey interior. Just the way my family likes them (OK just Shaun and me).
Now that the cookies came out just right it was on to the icing. I used chocolate chips and peanut butter morsels in the cookies so it made sense that I needed to make a light peanut butter icing for the center.
GUESS WHAT??? There is International Delight Cold Stone creamer in the icing.
ENJOY ~ Meagan
Chocolate Chip - Peanut Butter Cookie Sandwiches
Ingredients
- For the Cookies
- 2 sticks salted butter, room temperature
- 3/4 cup light brown sugar
- 1/2 cup sugar
- 2 eggs
- 1/2 tsp salt
- 1 tsp espresso powder
- 1 tsp vanilla
- 1 tsp baking soda
- 1 Tbsp Cold Stone Creamer
- 3 cups flour
- 1 11oz. package of peanut butter and chocolate chip morsels
- For the Icing
- 1/2 cup salted butter, room temperature
- 2 1/2 cups powder sugar
- 1/2 tsp vanilla
- 1/2 cup creamy peanut butter
- 3 to 4 Tbsp Cold Stone Creamer
Instructions
For the Cookies
Preheat oven to 375 degrees.
Cream the butter and sugars together until smooth. Beat in the eggs one at a time. Add salt, espresso powder, vanilla, baking soda and ID creamer. Slowly add the flour one cup at a time. Using a spoon stir in the chocolate chip and peanut butter morsels.
Make cookie balls about the size of a Tablespoon. Place them on a silicone mat on a baking sheet and cook for 8 to 10 minutes. Remove from oven and let them cool for 2 minutes before placing on a wire rack.
For the Icing
Place all of the ingredients into a large bowl. Using a hand mixer beat until consistency is smooth about 3-4 minutes.
Place the icing in a piping bag and place on every other cookie. Top with another cookie.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
