Chocolate + Peanut Butter = Lurve

Okay, I know I’ve done three food posts in a row, but these were so
tasty that I just had to share them! They’re sort of a Frankenstein
treat that I cobbled together using an amended version of ‘Outrageous Chocolate Cookies‘ from Martha Stewart and a decadent peanut butter icing recipe from Ina Garten’s Barefoot Contessa at Home.

Because they look like mini hamburgers when assembled, I’ve named them ‘Chocolate Peanut Butter Sliders’!


I hadn’t tried this particular chocolate cookie recipe before, and I was
impressed with how it turned out. It’s almost like a brownie in cookie
form, right down to the crackly, shiny top. I added some extra flour to
help them hold together when I sandwiched them, but even still they
tasted quite fudgy.

The peanut butter filling might be
hazardous to your health; you may find yourself overcome with urges to
eat it in large quantities straight from the bowl. It’s fluffy and
not-too-sweet, as though marshmallows and peanut butter had an illicit
affair and this icing is their love child.

The finished sliders
are pretty rich, so I made them small by using only a teaspoon of dough
for each cookie. You could always go all out and make them Big Poppa

CHOCOLATE PEANUT BUTTER SLIDERS (makes about 20 sandwiches)

For the cookies:

  • 8 ounces semisweet chocolate, roughly chopped (I used 1 and 1/3 cup chocolate chips.)
  • 4 tablespoons unsalted butter
  • 1 and 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 3/4 cup packed light-brown sugar
  • 1 tablespoon vanilla extract
  • 1/2 package (12 ounces) semisweet chocolate chunks

Preheat oven to 350 degrees. Microwave the chocolate and the butter
for about a minute, stirring every 20 seconds or so until the mixture
is smooth and all the lumps have melted. Cream the sugar, eggs and
vanilla, then add in the chocolate and butter. Stir in the dry
ingredients until combined, then add chocolate chunks. Baking time
depends on how big you make your cookies; my tiny ones required about 8
minutes in the oven. Careful not to overdo them, though; they’re meant
to seem a little undercooked. Also, I found out the hard way: if you
refrigerate this dough overnight, you’ll need to bring it back to room
temperature before you can shape it.

For the filling:

  • 1/2 cup confectioners’ sugar
  • 1/2 cup creamy peanut butter
  • 2.5 tablespoons unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt 
  • 3 tablespoons cup heavy cream (I used half and half, and it was just fine.)

Using an electric mixer, cream
together the sugar, peanut butter and butter, then whip in the other
ingredients until a light, fluffy icing results. Smear a generous blob
between two cookies. Store in an airtight container at room temp.
Though these little fellows are so tasty, I doubt they’ll even make it to the storage


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