Ingredients
Equipment
Method
Preparation Steps
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
- In a large mixing bowl, combine the room-temperature salted butter and creamy peanut butter. Using an electric mixer or a whisk, beat them together until smooth and creamy.
- Add the real maple syrup and vanilla extract to the butter and peanut butter mixture. Mix until everything is well combined.
- In a separate bowl, whisk together the whole wheat pastry flour and baking powder. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Using a tablespoon or a cookie scoop, portion out the dough and roll it into balls. Place them on the prepared baking sheet, leaving some space between each cookie. Flatten each ball slightly with the palm of your hand or the bottom of a glass.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring them to a wire rack.
- While the cookies are cooling, prepare the filling by mixing together the creamy peanut butter, salted butter, and maple syrup in a bowl until smooth.
- Once the cookies are completely cool, spread a generous amount of the peanut butter filling on the flat side of one cookie and sandwich it with another cookie. Repeat with the remaining cookies.
- Melt the dark chocolate in a microwave or double boiler. Drizzle the melted chocolate over the assembled cookies. If desired, sprinkle some flaky sea salt on top for an extra pop of flavor.
Notes
- For a nut-free version, substitute peanut butter with sunflower seed butter.
- To make it vegan, use plant-based butter and ensure your chocolate is dairy-free.
- Store cookies in an airtight container for up to a week, or freeze for up to three months.