Chocolate PB Sandwich Cookies

I am so excited about these cookies! I mean, what could be better than the chocolate pb combo?!? Peanut butter is one of those food that I eat everyday {no joke}.  Usually with celery, and this is all thanks to my South Beach Diet bender I did last year... When I am at work I look forward to it all 1st period {I am a teachers not a high school-er}, because it is always my second period snack.  I am definitely stuck in my ways a creature of habit. I made these cookies using this fabulous Gooey Lemon Cookie Recipe.  I am a little proud of myself, because I made up this recipe all by myself {for the most part :)}.    

You will need:

Cookies:

1 Box Dark Chocolate Cake Mix

6-8 oz Frozen Whipped Topping {softened}

1 Egg

1/2 tsp Vanilla

1/2 Cup Semi Sweet Chocolate Chips

Powder Sugar {for rolling}

Cookie Directions:

1.  In a large mixing bowl combine cake mix, whipped topping, egg, and vanilla.  Beat at medium speed until well combined.  The original Lemon recipe only used 6 oz {3/4 of an 8 oz container} of whipped topping, but for some reason this was not enough for this recipe.  I kept adding whipped topping until it reached a better consistency.  

2.  Fold in chocolate chips.  

3.  Using a cookie scoop, drop dough into a bowl of powder sugar {I usually do 4 at a time}.  Roll the dough until it is completely covered with powder sugar.

4.  Using your hands roll the dough to make a perfect ball {yes, perfection is necessary...jk this helps the cookies to come out not so flat}.

5.  Place chocolate ball on a cookie sheet a couple inches apart from each other.

Bake for 13-16 minutes or until the cookies look cooked in the middle.

Allow cookies to cool on a wire rack for 2 minutes before moving them to a plate.  Make sure cookies are completely cool before adding the frosting. For the frosting you will need:

Frosting:

{modified from THIS recipe by Suzanne Stull}
***Warning:  This makes more icing than you need for the cookies so either find a neighbor or a hungry squirrel to eat the rest...it is way too addicting to go in the frig.  Or maybe I have no self control?

1/2 cup Butter {room temperature}

1 Cup Creamy Peanut Butter

1/4 tsp Vanilla

2 to 2 1/2 Cups Confectioners Sugar

4-6 TBSP Cream {you can also use milk}

Frosting Directions:

1.  Holy Moly this might be my favorite frosting of all time...This is not an exaggeration, and no I am not being dramatic.  Beat butter and peanut butter until light and fluffy.

2.  Added 1/2 cup of powder sugar , and mix until well combined.  With the mixer still running add 1 TBSP of cream.  Scrape down the edges and repeat.  The original recipe says to use 4 cups of powder sugar, but I liked the flavor of only 2 cups.  So the next step is VERY IMPORTANT...test your frosting after each 1/2 cup powder sugar, and TBSP of cream until the flavor is perfect for you.  You can keep adding more powder sugar {and cream} until is tastes exactly how you want it.  I wanted the frosting to be thick, because it was going between two cookies. 

3. Using an icing dispenser {or a spatula} apply icing to the bottom of one cookie.  Then make your sandwich! I was very happy with how they turned out!

I wish I could say the same for my shoes {this neeeeever happens while I cook ;)}...

Enjoy!

{Leslie}