Your New Favorite Cookies

Double Chocolate Espresso Sandwich Cookies w/ Peanut Butter Filling

Brace yourself...you won't be the same after you try these delectable little treats. They combine everything I love about dessert: chocolate, peanut butter, espresso, and cookies. While I wish I could take the credit for these babies, I have to admit that the recipe is from another blog and I found it via Pinterest. You can find the original here. I'll take all of the credit for the making and eating of them though.

Here's everything you'll need for the cookie portion of the recipe.

Mixing all the dry ingredients....

...Now mixing all the butter and sugar

If I'm being honest I had a few spoonfuls of this. The double chocolate espresso cookies are yummy enough on their own, but add the peanut butter filling and it takes it to a whole new level.

Not so patiently waiting for the cookies to bake.

In the meantime here's everything you need for the filling.

The cookies are finally done! Once they cool just spread them with the peanut butter filling, make your little sandwiches, and try to refrain from eating them all in one sitting.

Obviously I couldn't wait to try a bite.

Double Chocolate Espresso Cookies
1 cup flour
3/4 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
8 Tbsp. unsalted butter, softened
2/3 cup granulated sugar
1/4 cup firmly packed brown sugar
1 large egg
1/2 tsp vanilla extract
3/4 cup chocolate chips
1 tsp instant espresso powder

-Whisk together the flour, cocoa powder, baking soda, salt and espresso powder. Set aside.

-In another bowl, cream together the butter and both sugars. Stir in the egg and vanilla.

- Gradually mix in the flour mixture to the wet mixture, until just incorporated. Stir in the chocolate chips.

-Separate the dough into two and roll them into 2 uniform logs about 12 inches long. Refrigerate it until firm enough to slice.

-Preheat the oven to 350 degrees.

- Cut the logs into 1 inch slices and place 1 ½ inches apart on the prepared sheets. Bake for 15 minutes, or until the dough looks just baked. The cookies should be tender, so do not over bake.

Peanut Butter Filling

2 cups powdered sugar

6 Tbsp softened unsalted butter

1/2 cup creamy peanut butter

2 Tbsp milk

-Cream all the ingredients together until well mixed. Use immediately.

XO,
Lo

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Last but Not Least

My Ma really knows the way to my heart. She has so graciously passed on her sweet tooth to all three children. It is a blessing and curse as we voraciously eat anything sweet in sight with an unquenchable appetite. I'd call myself the Cookie Monster, but that would not be accurate as I do not discriminate among desserts. 

The expert that she is in the artistry of all things sweet, gave me a little lesson in fixin' black raspberry cobbler (hear my adopted Southern twang) . I am going to give credit where credit is due...I didn't do diddly squat in the preparation of this yummy cobbler. All my pictures are staged to appear that I was slaving away in the kitchen. 

I did however help with the devouring portion of this segment. I know it tasted so good because it was made with looooove.

Warm from the oven scoop it out in big heaping portions, add a scoop of ice cream and you will be licking the bowl clean. It is so good it will be difficult to look like a civilized human being. 

Because we're friends, I'll share...

Black Raspberry Cobbler 
1 cup flour
1/4 c sugar
1 tsp baking powder
1/4 cup butter
1 cup sugar
2 tablespoons cornstarch
4 cups fresh or frozen black raspberries (or blackberries),thawed
1/4 cup boiling water

Step 1: In a medium bowl stir together flour,the 1/4 cup sugar,baking powder. Cut in butter till mixture resembles coarse crumbs, make a well in center. Set bowl Aside.
Step 2: in medium saucepan,stir together 1 cup sugar and the cornstarch.
Step 3: stir in berries, the first 1/4 cup water. Cook and stir till thickened and bubbly.  Keep warm over low heat.
Step 4:  stir 1/4 cup boiling water into flour mixture just until combined.
Step 5:  transfer hot berry mixture to a 2 quart square baking dish.  Drop batter in 6 spoonfuls atop hot berry mixture.
Step 6:  bake in a 400 degree oven for 20-25 minutes or until dumplings are golden. Serve warm with ice cream.

XOXO,
Bee

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