Over the Moons
| Prep Time: 45 min | Serves: 18 |
| Cooking Time: 8 min | Yield: 18 cookies |
From Food Network Magazine: http://www.foodnetwork.com/recipes/over-the-moons-recipe/index.html
Ingredients
- 60 tsp Organic Turbinado Sugar
- 8 tbsp Butter
- 1 egg
- 1 tsp Pure Vanilla Extract
- 1 1/2 cups Unbleached All-purpose Flour
- 8 tbsp Unsweetened Cocoa Powder
- 4/5 tsp Salt
- 1/4 tsp Calumet Doouble Acting Baking Powder
- 12 tbsp Organic Creamy Peanut Butter
- 4 1/2 tbsp Butter
- 1/2 cup Pure Cane Sugar Confectioners Powdered
Directions
Beat 1 1/4 cups granulated sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla. Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 1/4 teaspoon baking powder; stir into the butter mixture. Chill 30 minutes, then roll into balls and bake 12 to 15 minutes at 350 degrees.
Make Classic Chocolate Cookie dough (No. 21). Roll out to 1/8 inch thick and cut into moon shapes. Bake 8 to 12 minutes at 350 degrees. Beat 1 cup creamy peanut butter, 6 tablespoons butter and 3/4 cup confectioners' sugar until smooth, then sandwich between cooled cookies.