Serves: 5
Total Calories: 996
Yield: 3 dozen
Whisk together flour, baking soda and salt. In a separate bowl, beat butter, 1/2 cup peanut butter, sugar and egg until smooth. Gradually beat flour mixture into butter mixture. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for 10 minutes, or until puffed. Cool 2 minutes on baking sheets. Remove cookies to a wire rack; let cool. Combine powdered sugar with remaining peanut butter; spread one rounded teaspoon on flat side of half the cookies. Top with remaining cookies. Refrigerate 30 minutes. In a microwave-safe bowl, microwave chocolate chips and oil one minute; stir until melted. Dip cookies halfway into melted chocolate. Let excess drip off. Refrigerate on wax paper-lined baking sheets until set.
This Peanut Butter Sandwich Dips recipe is from the 101 Cupcake, Cookie & Brownie Recipes Cookbook. Download this Cookbook today.
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