Friday, December 6, 2013

♥ Peanut Butter Chocolate-Hazelnut Cookie Sandwiches






















Peanut Butter Chocolate-Hazelnut Cookie Sandwiches

1/2 cup granulated sugar plus more for flattening
1/2 cup brown sugar
1/2 cup creamy peanut butter
1/2 cup (1 stick) butter, softened
1 egg
1-1/4 cups Gold Medal® all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate-hazelnut spread

1. Blend sugars, peanut butter, butter and egg in an electric mixer. Stir in remaining ingredients until well incorporated. Cover the bowl with plastic wrap and refrigerate about 1 hour.

2. Heat oven to 375°F.

3. Shape dough into 1-1/4 inch balls. Place about 3 inches apart on an ungreased cookie sheet. Flatten in a crisscross pattern with a fork that has been dipped in sugar.

4. Bake 10 minutes or until golden brown, rotating cookie sheet after 5 minutes. Cool 5 minutes on cookie sheet then transfer to a wire rack to cool completely, about 15 minutes.

5. When cookies are cool, flip over and spread half of the cookie bottoms with about a tablespoon of chocolate-hazelnut spread each. Top with a similar size cookie. Makes 15.




http://goldmedalflour.com/Our%20Baker%20Blog/PeanutButterChocolate-HazelnutCookieSandwiches?sf1090020=1

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