Milk Chocolate-Peanut Butter Sandwich Cookies - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Be sure to use regular peanut butter — not old-fashioned or freshly ground — for the best consistency in the cookie batter and the filling.
Ingredients
- 1 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse kosher salt
- 1/2 cup plus 1/3 cup powdered sugar
- 1/2 cup plus 1 tablespoon (packed) dark brown sugar
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 1 1/3 cups (about 8 ounces) milk chocolate chips
Instructions
- Preheat oven to 350 °F. Whisk first 4 ingredients in medium bowl. Using electric mixer, beat powdered sugar, dark brown sugar, and butter in large bowl to blend.
- Add peanut butter; beat until creamy. Gradually beat in vegetable oil and vanilla extract, then egg. Add dry ingredients; mix just until blended. Stir in milk chocolate chips.
- Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1 1/2 inches apart. Bake cookies until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.
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