Everyone needs a little Peanut Butter and Chocolate in their lives

I've been on a baking kick lately, last week I made pumpkin creme cookies, this week I baked Milk Chocolate-Peanut Butter Sandwich cookies. It's my creative outlet, so I've been thinking of trying a new cookie recipe a week, what do you think? I'll keep you posted. Until then, here is the amazing recipe. These will not disappoint.

Makes about 2 1/2 dozen sandwich cookies

Be sure to use regular peanut butter — not old-fashioned or freshly ground — for the best consistency in the cookie batter and the filling.

Cookies

• 1 3/4 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse kosher salt
• 1/2 cup plus 1/3 cup powdered sugar
• 1/2 cup plus 1 tablespoon (packed) dark brown sugar
• 6 tablespoons (3/4 stick) unsalted butter, room temperature
• 1/2 cup creamy peanut butter
• 1/2 cup vegetable oil
• 1 1/2 teaspoons vanilla extract
• 1 large egg
• 1 1/3 cups (about 8 ounces) milk chocolate chips

Filling

• 3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
• 1/4 cup creamy peanut butter
• 2 tablespoons powdered sugar
• 1/4 teaspoon coarse kosher salt
• 6 tablespoons whipping cream

Preparation

For cookies:
Preheat oven to 350°F. Whisk first 4 ingredients in medium bowl. Using electric mixer, beat powdered sugar, dark brown sugar, and butter in large bowl to blend.

Add peanut butter; beat until creamy. Gradually beat in vegetable oil and vanilla extract, then egg. Add dry ingredients; mix just until blended. Stir in milk chocolate chips.

Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1 1/2 inches apart. Bake cookies until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.

For filling:
Place chocolate, peanut butter, powdered sugar, and kosher salt in medium bowl. Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.

Spread about 1 rounded teaspoonful chocolate-peanut butter filling on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining filling and cookies. (Cookie sandwiches can be made 1 day ahead. Store in airtight container at room temperature.)