Quite possibly the Best Peanut Butter Cookies... ever! And a little more me trivia...

In keeping with my new goal of picking a cookbook/magazine a month and making a recipe a week from it, I figured why not stay with the magazine that brought me those fabulous Port Ganache Glazed Brownies last week?!  Kind of a no brainer, wouldn't you agree?

This magazine was an impulse buy at Costco a few months ago... you can understand, can't you?

Trivia alert:  I have loved Friday Night Lights since its first season and am a little bummed out that the hubs and I watched the final episode last week!  TV won't be the same.

Next up on my recipe challenge... Peanut Butter Chocolate Chip Sandwich Cookies.  I really do need to warn you... don't make these unless you have neighbors nearby or are going to a party!  I would feel really badly if you were forced to eat all of the cookies this recipe makes; they are sinful, and yet, somehow, they feel so right.

This photo is from Fine Cooking... I thought it was beautiful, and quite frankly, the cookies I made were gone before I could take a photograph!

Trivia alert:  When I hear (come on) Eileen or (Miss) American Pie on the radio I sit in the car until it is over... even if I am at my destination.

Peanut Butter Chocolate Chip Sandwich Cookies

For the cookies: 

6 oz. (1-1/3 cups) all-purpose flour 

2 oz. (2/3 cup) cake flour 

1/2 tsp. baking soda 

1/4 tsp. salt 

6 oz. (12 Tbs.) unsalted butter, completely softened at room temperature 

3/4 cup smooth peanut butter 

1/2 cup sugar 

1/2 cup firmly packed light brown sugar 

1 tsp. pure vanilla extract 

1 large egg 

For the filling: 

1-1/2 cups confectioners' sugar 

3 oz. (6 Tbs.) unsalted butter, softened at room temperature 

3/4 cup smooth peanut butter 

3 Tbs. heavy cream 

1/4 cup coarsely chopped roasted unsalted peanuts 

1/4 cup coarsely chopped semisweet chocolate, or mini semisweet chocolate chips 

To make the cookies

Heat the oven to 350°F. Line two baking sheets with parchment. In a medium bowl, sift together the two flours, baking soda, and salt. In the bowl of an electric mixer, cream the butter, peanut butter, and sugars with the paddle attachment until light and fluffy. Add the vanilla and egg; continue creaming until smooth and fluffy, about 3 min. with an electric mixer (longer by hand). Stir in the flour mixture by hand just until it's incorporated; don't overmix or the cookies will be tough. Drop heaping tablespoonfuls of batter, spaced about 2 inches apart, onto the lined baking sheets. With floured fingers, flatten each dab of batter into a 2-inch round. Bake until the cookies are puffed and golden, 12 to 14 min., rotating the baking sheets if needed for even baking. Transfer the cookies to a rack to cool.

Trivia alert:  I attended Total Body Conditioning at the gym yesterday (for the first time in ages) and am having trouble walking today... thankfully my typing fingers still work:)

Thanks for stopping by!  Linking up to Foodie Friday and I'm Lovin' It.

Heather

myeverydaygraces.blogspot.com