peanut butter chocolate sandwich cookies

a coworker was helping me figure out what to do with extra whipping cream and somehow he came about this recipe from epicurious.com. another coworker chimed in that it sounded good, knowing that i always bring the things i bake to work to share. 

a few opinions about these cookies:

- they are kind of light and brittle. the consistency is more like a shortbread than your traditional chewy peanut butter cookie. so if you like that, then this recipe is for you! 

-because i like my cookies crisp on the outside and chewy on the inside, i liked licking the mixer for cookie dough more than the actual cookies itself.

-the cookies are rich and don't need the filling part. they're pretty good on their own

Peanut Butter Chocolate Sandwich Cookies:

ingredients

cookies:
-1 3/4 cups all purpose flour
-1 tsp baking powder
-1/2 tsp baking soda
-1/2 tsp salt
-1/2 c plus 1/3 c powdered sugar
-1/2 c plus 1 tbs packed brown sugar
-6 tbs unsalted butter (softened)
-1/2 c peanut butter
-1/2 c vegetable oil
-1 1/2 tsp vanilla extract
-1 large egg
-1 c milk chocolate chips

filling:
-3 oz milk chocolate
-1/4 c creamy peanut butter
-2 tbs powdered sugar
-1/4 tsp salt
-6 tbs whipping cream

directions for cookies:
1. preheat oven to 350 degrees F
2. combine/whisk first four ingredients in a small bowl
3. using electric mixer, beat powdered sugar, brown sugar and butter in a large bowl until blended
4. add peanut butter and beat until creamy
5. beat in vegetable oil and vanilla extract
6. beat in egg
7. add dry ingredients and mix until just combined
8. stir in chocolate chips
9. drop cookie dough by leveled tablespoons full onto baking sheets, spaced about 1 1/2 inches apart.
10. bake until puffed and golden brown, about 12 min.
11. cool slightly and transfer to racks to cool completely
12. sandwich cookies with filling

instructions for filling:

1. combine all ingredients in a bowl except for the whipping cream
2. in a small sauce pot boil whipping cream (this should only take a minute)
3. once boiling, pour over other ingredients and mix until smooth and completely blended
4. chill in fridge until spreadable (about 1 hr)
5. spread on cookies and sandwich