These are so, so soooooo good. The cake is one of the only homemade kinds that's really tasted better, and the peanut butter filling is really nice and light, but still peanut-buttery. This is a great dessert for when you need to take something to an event and don't want to deal with something messy. Simple and pretty fast as well.
For the Cookies:
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder, not Dutch-process
1 1/2 teaspoons baking soda
1/2 teaspoon coarse salt
1 tablespoon unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract
For the Filling:
2/3 cup natural, creamy peanut butter
1/2 cup (1 stick) unsalted butter, softened
3/4 cup confectioners' sugar
Coarse salt, optional
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder, not Dutch-process
1 1/2 teaspoons baking soda
1/2 teaspoon coarse salt
1 tablespoon unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract
For the Filling:
2/3 cup natural, creamy peanut butter
1/2 cup (1 stick) unsalted butter, softened
3/4 cup confectioners' sugar
Coarse salt, optional
- Make cookies: Preheat the oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a small bowl; set aside.
- Put butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.
- Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Let cool on sheets on wire racks 10 minutes. Transfer cookies to wire racks using a spatula; let cool completely.
- Make filling: Put peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth. Reduce mixer speed to low. Add confectioners' sugar; mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes. Season with salt, if desired.
- Assemble cookies: Spread 1 scant tablespoon filling on the bottom of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Cookies can be refrigerated in single layers in airtight containers up to 3 days. Bring to room temperature before serving.
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