Brown Maple Sugar and Chocolate Peanut butter sandwich cookies
- 1/2 cup vegetable oil
- 8 tbsp. of butter
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tbsp. vanilla extract
- 1/4 tsp. almond extract
- 1/4 tsp. baking soda
- 3/4 tsp. baking powder
- 1/2 tsp. salt
- 2 cups of all-purpose flour
- 1/4 cup of real maple syrup
- 1 cup powdered sugar
- 1 stick of butter
- 1 package of cream cheese
- 1/2 cup melted Nestle peanut butter chips
- Mix together the butter and cream cheese until creamy. Add powdered sugar and mix well.
- Melt the peanut butter chocolate for 30 seconds and then stir it into the cream cheese mixture. Place about 1-2 tbsp. of the filling on one cooled cookie and then use another to make a sandwich. Optional, you can dip the side of the cookie in more melted chocolate.
- In a large bowl, combine the oil, butter, and sugars; beat until combined. Add the egg, extracts, maple syrup, beating until smooth.
- Add the baking soda, baking powder, salt, and flour; mix until smooth. Cover the bowl and refrigerate the dough for at least 2 hours.
- Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment.
- Scoop out balls of equal size.
- Bake the cookies for 13 minutes, until the edges just begin to brown. Remove them from the oven and let them cool on the pan for 10 minutes. Tasty!
For the cookies
Subscribe to Sprinkles of History
Get the latest posts delivered right to your inbox