Saturday, November 15, 2008

To Grandma's house we go...with cookie sandwiches!

A visit to grandma's is LONG overdue. Chris and I have missed weekly Sunday dinners due to work schedules most of the summer and fall. At last we get to spend time with family this week! I have offered to bring a dessert. Since my mom has the chocolate chip cookie baking perfected (none better then her cookies in my opinion)....I needed to give my cookies a little something extra.
Based on the contents of my pantry (specifically the four jars of peanut butter-- an amazing grocery store deal) I came up with these mini-chocolate chip peanut butter sandwich cookies. The photo doesn't make them appear too "mini", but trust me they are. :)
Chris has been my "taste tester" this morning and he gives his stamp of approval. I can't wait to visit with my family tomorrow! (And eat these mini-cookies.)

Original Nestle Toll House Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg) chocolate chips

PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded 1/2 teaspoon full onto ungreased baking sheets (I usually get 30 “full size” cookies from this recipe, but today I made 60 mini-cookies).
BAKE for 7-8 minutes (larger cookies back 9-11 minutes) or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Peanut Butter Frosting

1/2 cup butter (1 stick)
1 cup creamy peanut butter
2 cups confectioners' sugar
2-3 tablespoons cream or milk
In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the confectioner's sugar. Mix in 2 tablespoon of cream. Beat in the remaining confectioners' sugar. If necessary, add a little more cream or milk until the frosting reaches a good spreading consistency.

Simply spread peanut butter frosting on one cookie and top with a second cookie. Make sure cookies are completely cooled.

*Also, it works best to leave one cookie flat on your work service so it doesn't break with the force of the knife while you spread the frosting. Push second cookie on top gently. Enjoy!

1 comment:

Reeni said...

I love tollhouse cookies, and adding the PB frosting was very original. Chocolate + PB= heaven!