Rachel Ray Magazine Peanut Butter- Stuffed Milk Chocolate Sandwhich Cookies

Calling All Peanut Butter Cup Fans!!!

The Classic Combination of Peanut Butter and Chocolate is ALWAYS a hit with my family and friends. Once I came across this recipe, I knew I had to try it. According to my cousin, the biggest Reeses snob you'll ever meet, these are TO DIE FOR. They taste exactly like Reeses cups, except softer and chewier.

Ingredients

2 1/2 c chocolate chips
4 tbsp unsalted butter, room temp.

1/4 c plus 2 tbsp flour

1 tsp baking powder

1/2 tsp salt
2 eggs. room temp.

1/2 c sugar
1 tsp vanilla extract

1/2 c creamy peanut butter

3 tbsp confectioners sugar

Directions

1. Preheat oven to 350, Spray two cookie sheets with nonstick spray, or line with parcment paper. In a medium, microwavable bowl, melt 2 cups chocolate chips and 2 tbsp butter for 1 1/2 minutes, stir until smooth.

2. In a small bowl, wisk together the flour, baking powder, 1/4 tsp salt. In a seperate bowl beat the eggs, sugar, and vanilla with an electric mixer until fluffy, about 5 minutes. Mix in the melted chocolate at medium speed; wisk in the flour mixture. Stir in remaining chocolate chips and refrigerate 10-15 minutes: until firm enough to scoop.

3. Onto prepared pan, drop 12 rounded tbsp of dough 2 inches apart. Bake, switching and rotating the pans half way through, until the cookies appear soft. About 15 minutes. Cool completley.

4. In a medium bowl, beat together the remaining butter and the peanut butter. Stir in confecitoners sugar and remaining salt; beat until fluffy. On the flat side of half of the cookies, spread 1 1/2 tbsp of the peanut butter mixture and sandwhich with remaining cookies.

Makes 8 servings.