Recipe for making wheat flour cookies with peanut butter and chocolate and cream filling. This recipe will make a little over two dozen sandwich cookies.
Summary
| Cook Time | 1 hour |
| Total Time | 1 hour |
| Course | Baking |
| Servings (Default: 6) |
Ingredients
Ingredients- Egg – 1 Piece
- Vanilla – 0.5 Teaspoon
- Soda – 0.5 Teaspoon
- Salt – 0.5 Teaspoon
- Wheat flour – 1 1 / 2-2 Cups
- Chocolate – 180 Grams (cream)
- Corn syrup – 1 Tbsp. spoon (cream)
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Pin Recipe Instructions
- Preheat oven to 190 degrees. Mix flour, salt, and baking soda together in a small bowl. Whisk butter and sugar together in a large bowl. Add egg and beat. Add peanut butter and beat. Stir in vanilla. Add flour in two passes and stir until smooth.
- Roll out the dough into small balls, using 1 tablespoon of dough for two pieces of cookies. Place the balls on a baking sheet lined with parchment paper.
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Gently push each ball in two directions with a fork to create a grid on the surface. Sprinkle the cookies lightly with sugar.
- Bake for 12 minutes until brown. Let the liver cool.
- Make a cream. Place the chopped chocolate in a small bowl. In a small saucepan over medium heat, heat the cream and corn syrup, bring to a boil, and remove from heat. Pour the cream slowly over the chocolate. Stir with a rubber spatula until all the chocolate has melted and mixed with the cream. Let cool for 10-15 minutes. Place 1-1 1/2 teaspoons of cream on the bottom half of the cookie, cover with the remaining halves on top and press lightly. Let stand for 20-30 minutes before serving.
Bon appetit!
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