Milk Chocolate-Peanut Butter Sandwich Cookies

The best part of this sandwich is the cookie because it has a different taste to it. When you eat the cookies my mom says they’re best cold but I think that they’re best warm. These cookies know how to make friends. They’re so good. I made these cookies yesterday for a get together party. Needless to say they’re all gone!

Cookies

1-3/4 cups unbleached all purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon coarse kosher salt

½ cup plus 1/3 cup powdered sugar

½ cup plus 1 tablespoon (packed) dark brown sugar

6 tablespoons (3/4 stick) unsalted butter, room temperature

½ cup creamy peanut butter

½ cup vegetable oil

1-1/2 teaspoons vanilla extract

1 large egg

1-1/3 cups milk chocolate chips (about 8 ounces)

Filling

3 ounces high-quality milk chocolate (like Lindt), chopped

¼ cup creamy peanut butter

2 tablespoons powdered sugar

¼ teaspoon coarse kosher salt

6 tablespoons heavy whipping cream

Cookies: Position rack in center of oven and preheat to 350. Whisk flour, baking powder, baking soda, and coarse salt in medium bowl to blend. Using electric mixer, beat powdered sugar, brown sugar, and butter in large bowl to blend. Add peanut butter and beat until creamy. Gradually beat in oil and vanilla, then egg. Add flour mixture and beat just until blended. Stir in milk chocolate chips.

Drop cookie dough by level tablespoonfuls onto ungreased heavy rimmed baking sheets, spacing about 1-1/2 inches apart. Bake cookies, 1 baking sheet at a time, until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.

Filling: Place chopped chocolate, peanut butter, powdered sugar, and coarse salt in medium bowl. Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.

Spread about 1 rounded teaspoonful filling onto bottom side of 1 cookie. Top with second cookie, bottom side down, forming sandwich. Repeat with remaining filling and cookies.

Do Ahead: Cookies can be made 1 day ahead. Store in airtight container at room temperature.