Chocolate chip cookies with peanut butter filling
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Fans of the chocolate and peanut butter combination will love these crescent-shaped sandwich cookies with peanut butter cream. Bake the chocolate cookies ahead of time, and once they're completely cool, assemble the sandwiches with the cream. A perfect treat for the winter holidays!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups premium flour
- 0.5 cup cocoa
- 1 and 1/4 cups granulated sugar
- 110 g butter
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Cooking the dish according to the recipe:
- Beat 1 1/4 cups granulated sugar with 110 g butter until fluffy, then add 1 egg and 1 teaspoon vanilla extract. Separately, mix 1 1/2 cups flour, 0.5 cups alkalized cocoa powder, 3/4 teaspoon salt, and 1/4 teaspoon baking powder; fold into the butter mixture.
- Refrigerate the dough for 30 minutes, then roll it out to a thickness of 0.3 cm and cut out crescent shapes. Bake for 8-12 minutes at 175°C.
- Beat 1 cup creamy peanut butter with 6 tablespoons butter and 3/4 cup powdered sugar until smooth, then sandwich with cooled cookies.
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