~20 sandwhich cookies
Ingredients
- 156g (1 1/4 cup) flour
- 41g (1/2 cup) heavily dutch-processed cocoa
- 1 tsp baking soda
- 1/8 tsp salt
- 113g (1/2 cup) unsalted butter, room temperature
- 150g (3/4 cup) white sugar
- 50g (1/4 cup) brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
Creme
- 56g (1/4 cup) unsalted butter, room temperature
- 48g (1/4 cup) vegetable shortening, room temperature
- 210g (1 3/4 cup) confectioners sugar
- 1 tsp vanilla extract
Peanut butter creme
- 2 1/2 tbsp unsalted butter, room temperature
- 125g (1/2 cup) creamy peanut butter
- 60g (1/2 cup) confectioners sugar
- 40mL heavy cream
- 1/2 tsp vanilla extract
- 1/8 tsp salt
Instructions
Cookies
- Whisk dry ingredients together into a bowl and set aside
- Cream butter and sugars
- Beat in egg and vanilla extract
- Add dry ingredients in portions and beat until a thick dough forms
- Roll dough into balls, ~2tsp each
- On a lined tray, flatten the balls into discs about 1.5" in diameter
- Chill flattened dough for 10 minutes
- Bake at 350F for 8-10 minutes, until the edges are set and tops crack slightly
Creme
- Cream butter and shortening together
- Beat in sugar and vanilla on low for 1 minute, then high for 1-2 more minutes
- Spread or pipes onto cooled cookie bottoms