2-1 / 4 c. all-purpose flour
1/2 c. cocoa powder
1 tsp baking soda
1/2 tsp salt
1 c. butter, softened
1 c. brown sugar, packed
3/4 c. granulated sugar
1 tsp vanilla extract
2 large eggs
Preheat oven to 375° . In a small mixing bowl, whisk together flour, cocoa, baking soda, and salt. Set aside. In a large mixing bowl cream together butter, brown sugar, granulated sugar, and vanilla extract until creamy. Add eggs and beat until light and fluffy, about 2 min. Gradually add flour mixture to butter mixture. Drop dough onto ungreased cookie sheets using a cookie scoop.
Bake in preheated oven 10-12 min or until cookie centers just lose the wet appearance. Do not overbake. Allow cookies to cool completely.
Make the peanut butter frosting -in a small bowl, cream together the peanut butter, butter, powdered sugar, and vanilla until smooth. Set aside.
Make the chocolate topping -add chocolate chips and vegetable shortening to a small microwave-safe bowl. Heat on l;i.igh for 30-second intervals, stirring after each interval. Assembly -spread each cookie with about 1 T. of peanut butter frosting then spoon tops with melted chocolate topping. Allow chocolate to set then serve.
Published in The Ohio Country Register Jan-Feb 19 Issue