Ingredients
- For the Cookies:
- 1 12-oz. pkg. miniature semisweet chocolate pieces
- 2 Tbsp. milk
- 3/4 cup butter, softened
- 1/4 cup creamy peanut butter
- 1-1/2 cups granulated sugar
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 eggs
- 1/2 cup milk
- 1 tsp. vanilla
- 1/2 cup unsweetened cocoa powder
- 3 cups all-purpose flour
- For the Peanut Butter Filling:
- 1 Cup Butter, Softened
- 1 Cup Peanut Butter
- 1 Cup Marshmallow Cream
- 2 Cups Powdered Sugar
- 2 T. Milk, optional (if needed)
Preparation
Step 1
350* oven.
Set aside 1/4 cup chocolate pieces to sprinkle on cookies.
Melt 1 cup Chocolate Chips and 2 tablespoons Milk (I stick a bowl over a boiling pan of water). Set aside.
In mixing bowl, beat butter and peanut butter until combined.
Throw in Sugar, Baking Soda, Baking Powder, and 1/2 teaspoon Salt. Combine.
Add Eggs, 1/2 cup Milk, Vanilla Extract, and the Melted Chocolate. Beat until combined.
Beat in Cocoa Powder and Flour until just combined. Stir in the remaining Chocolate Chips.
The original recipe calls for 2 teaspoon sized blobs of dough. However, I find that my 1 1/2 Tablespoon cookie dough scoop makes a nice, easy to eat cookie. Either way, drop the batter 2 inches apart onto parchment-covered cookie sheets. You can supposedly use ungreased cookie sheets for this one but I always use parchment paper.
Sprinkle tops of cookies with reserved Mini Chocolate Chips, gently pressing down on the top to make them “stick” if needed.
Bake 9 minutes or until tops are set. Cool on sheets 1 minute before transferring to wire racks to cool completely.
Spread filling on flat side of one half of the cookie. Be generous! Top with remaining cookies.
Peanut Butter Filling
Beat together all filling ingredients except for milk. If filling feels stiff, beat in milk as needed.
Makes 25ish servings.