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Ingredients:
For Cookies:
- 1 cup creamy peanut butter
- 1 cup sugar
- 1 egg
- 1 TBS all purpose flour
For Filling:
- 3/4 cup creamy peanut butter
- 1/3 cup powdered sugar
- 2-3 TBS maple syrup
For Topping:
- 3 oz Ghirardelli chocolate melting wafers or chocolate chips
- sea salt flakes optional
Directions:
For Cookies:
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Cream together 1 cup peanut butter, sugar, and egg in a large mixing bowl.
- 1 cup creamy peanut butter,1 cup sugar,1 egg
- Roll dough into small balls that are about 1/2 teaspoon size. You can either do this by hand or scoop them out using a 1/2 tsp measuring spoon to help keep the balls even. Place the balls on a baking sheet lined with parchment paper with two balls lined up right next to each other.
- Use the bottom of a glass, measuring cup, or something else flat to flatten balls to about 1/8″ thick.
- Dip a fork in flour and make one long fork mark from one end of the cookies to the other. Do this to all of the cookies on the baking sheet.
- 1 TBS all purpose flour
- Once you’ve done the long fork mark, press down with the fork perpendicular to the long fork mark on either end of the cookie.
- Bake the cookies in the preheated oven for nine to eleven minutes until cookies are done.
- Remove from the oven and let them cool for a few minutes on the baking sheet then move to a wire rack to cool. Once cooled, place in the freezer for ten minutes to help keep them from breaking in the next step.
For Filling:
- Make your filling by mixing the peanut butter, powdered sugar, and maple syrup together.
- 3/4 cup creamy peanut butter,1/3 cup powdered sugar,2-3 TBS maple syrup
- Flip the cooled cookies over and spread filling onto one of the cookies. Find another cookie that’s about the same size, flip it over, and gently press it on top of the filling you just added to the first cookie.
- Be gentle as you press the cookies together so they don’t break. Repeat with all the pairs of cookies. Once all sandwiches are together, put back in the freezer for another 10 minutes to chill before dipping in chocolate.
For Topping:
- Melt chocolate melting wafers in the microwave at 45 second increments (or on the stove using a double boiler) until smooth.
- 3 oz Ghirardelli chocolate melting wafers
- Dip the frozen cookies into the chocolate to coat one half of the cookies. Drizzle with additional chocolate if desired.
- Place back on the parchment lined baking tray and immediately sprinkle the chocolate dipped end with some sea salt flakes if you want.
- sea salt flakes
- Let chocolate completely harden before eating the cookies.
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