Chocolate and Peanut Butter Marbled Sandwich Cookies

I think you all know that I'm a big fan of OXO kitchen products and use them daily.  I've had the pleasure of getting to know some members of the OXO team and gotten the opportunity to test many of their products.  So far my only complaint is that I don't have a large enough kitchen to have all their tools because I certainly want them. And so it was my pleasure to lend them a hand in baking to raise money for a great cause.

Sadly, a long time employee of theirs lost a son to pediatric cancer and that prompted OXO to create the Good Cookies project to raise funds for research. They will donate a portion of the proceeds from the sale of specially marked tools so please visit the site and see the complete list.

And what are you going to do with those tools?  You're going to bake amazing cookies.  I don't know what you consider amazing but my definition pretty much always includes peanut butter and chocolate.  And more peanut butter.  Lots more.  Enjoy!

Ingredients

Peanut Butter Dough:
1 Egg
3/4 Cup sugar
1 Teaspoon vanilla
1 Cup peanut butter
1/4 Teaspoon salt
1/4 Teaspoon baking soda
2 Tablespoon all purpose flour
2 Tablespoons milk

Chocolate Dough:
1 Egg
1/2 Cup white sugar
1/2 Cup brown sugar
1 Teaspoon vanilla
10 Tablespoons unsalted butter, at room temperature
1 Cup all purpose flour
1/2 Cup unsweetened cocoa powder
1/2 Teaspoon salt
1/2 Teaspoon baking soda
1 Tablespoon milk

Filling:
1/2 Cup confectioner's sugar
2 Tablespoons milk
1/2 Cup peanut butter
Pinch of salt

To make the peanut butter dough, cream the egg, sugar, vanilla, butter and milk until smooth.  In a separate bowl, sift together the flour, baking soda and salt and fold into the peanut butter mixture.  Set aside.

To make the chocolate dough, cream the egg, sugar, butter, vanilla and milk.  In a separate bowl, sift together the flour, cocoa powder, salt and baking soda.  Fold into the butter mixture until well combined.

Using a scoop (1 oz. - 1 1/4 oz.) grab about a third scoop full of the peanut butter dough and the rest of chocolate dough.  Don't worry if it's not exact.  Drop the scoops onto a baking sheet lined with parchment paper and keep them spaced a few inches apart to allow for spread.  Sprinkle a touch of sea salt on top of each scoop, if desired.

Bake in a pre-heated 350 degree oven for 10 minutes and allow to cool before removing them from the baking sheet.  I used two baking sheets and alternated them in the oven.

While the cookies are cooling, make the filling by whisking together the confectioner's sugar and milk.  Mix in the salt and peanut butter until smooth. When the cookies have cooled, spread about a heaping teaspoon of filling on half of them and top with the other half.  This recipe should yield approximately 2 dozen cookies which will make a dozen sandwich cookies.

Note that OXO provided me with the tools to make these cookies but I was not otherwise compensated. Thank you for supporting the products I love and use in my kitchen.