☞ 1 and 1/4 cups (160g) all-purpose flour
☞ 1/2 cup (43g) unsweetened natural cocoa powder
☞ 1 teaspoon baking soda
☞ 1/8 teaspoon salt
☞ 1/2 cup (115g) unsalted butter
☞ 1/4 cup (50g) packed light brown sugar
☞ 3/4 cup (150g) granulated sugar
☞ 1/4 cup (50g) packed light brown sugar
☞ 1 large egg
☞ 1 teaspoon pure vanilla extract
☞ 1/4 cup (60g) unsalted butter
☞ 1 and 3/4 cups (210g) confectioners’ sugar
☞ 1 teaspoon pure vanilla extract
☞ Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
☞ Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute.
☞ Preheat oven to 350°F (177°C).
☞ Roll the dough into small balls, 2 teaspoons of slightly chilled dough per ball, and place 12 on each baking sheet. Press down on the balls to slightly flatten as pictured above. Bake each batch for 6-8 minutes.
☞ Beat the butter and shortening together on high speed until creamy and combined, about 1 minute. Turn the mixer off and add the confectioners’ sugar and vanilla. Beat on low for 1 minute and then switch to high and beat for 1 more minute until creamy and combined.
☞ Spread cream filling between two cooled chocolate cookies. Repeat with the rest. Enjoy with peanut butter!.
