Peanut Butter Sandwich Cookies With White Chocolate Cream Filling

I recently signed up for an Israeli cooking magazine, and I couldn't be happier. I love reading it and looking at the mouth-watering (and inspiring!) photographs. Yesterday was the first time I baked something from the magazine - and not just anything...  peanut butter sandwich cookies! YUMMY. It was really love at first sight, and I knew I had to make the cookies right away.

Let me warn you the cookies are delicious on their own, but the white chocolate cream was to die for. And putting them together was like magic. I was eating the filling one spoonful at a time (hey, I had some left). I thought it would be fun to swap the white chocolate for dark chocolate in half of the cookies. Though the dark chocolate cream is also good, it doesn't compare to the glorious white chocolate cream. 

The recipe does have some chilling time, so read the recipe before you start (which I did not - oops) and plan ahead.

Note: The recipe was translated by me, so hopefully everything is clear.

Peanut Butter Sandwich Cookies With White Chocolate Cream Filling

Adapted From Al Hashulchan Magazine

Printable Recipe

For The Cookies:

1/2 cup smooth peanut butter

110g (1 stick) butter, softened

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 1/4 cups flour

1/2 teaspoon baking soda

1/4 teaspoon salt

For The Cream Filling:

160ml (2/3 cup) heavy cream

180g (6 ounces) white chocolate, chopped (you can also use dark chocolate instead)

110g (1 stick) butter, softened

1 cup powdered sugar

Making the cookies: In a bowl whisk flour, baking soda and salt. Set aside. In stand mixer beat the peanut butter, butter and sugars until combined and creamy. Add the egg. Beat in the dry ingredients for about 2 minutes until incorporated completely. Wrap the bowl with plastic wrap, and refrigerate for an hour.

Preheat oven to 170C (350F). Line a baking sheet with parchment paper.

Roll dough with your hands into a small ball - 15g each (1 tablespoon). Flatten the balls slightly with a fork, and bake 10 -12 minutes until the cookies are golden. Let cool completely.

Making the cream: Place chocolate in a heat proof bowl. Boil the heavy cream over a medium high flame and pour over the chocolate. Let it sit for a couple of minutes, and then mix until smooth. Chill for 2 hours.

Place the cold chocolate mixture in a stand mixer. Add the butter and sugar, and beat for 5 minutes until very light and smooth. Transfer cream to a piping bag. 

Assembly: Pipe a snail shape (starting from the center) on half of the cookies, and top with the other half of the cookies - pressing down gently. Transfer to a container and keep in refrigerator (I thought the cookies are best eaten at room temperature, so take them out 15 - 20 minutes before you plan on eating them). 

Makes about 15 sandwich cookies.