Chocolate shortbread cookies sandwiched with Reese’s Peanut Butter Cup frosting.

I sitting here fresh out of shooting video for a friend’s wedding for the first time. It was exhilarating and nerve racking. My feet are pounding from standing all day in the flattest flats and I have completely lost my voice thanks to the crud that my little Liam gave to me.

All I want is chocolate.

All I want is to get in a hot steamy bath to allow me to breathe correctly again.

And did I mention that all I want is chocolate? Yet, I keep telling myself to brush my teeth so that I won’t be tempted to snack on chocolate. Do you do that too?

…

Oops.

Too late.

Instead, I’m squeezing this Reese’s frosting onto Christmas bell shaped Reese’s cups.

Obsessed much?

I guess you could say my cravings won and chocolate reigns supreme. Now, I’m wishing I could bake up another batch of these cookie sandwiches! Chocolate and peanut butter at its finest, thanks to Reese’s.

 I hope you enjoy this week’s Hershey’s & Reese’s party posts!

Chocolate Peanut Butter Cup Cookie Sandwiches

adapted from McCormick

Ingredients

• 1 1/2 cups white whole wheat flour
• 1/2 cup natural cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract

How-To

1. Mix the flour, cocoa powder, baking powder and salt together. In a separate bowl, beat the butter and sugar until light and fluffy. Beat in the egg and vanilla extract until combined.
2. Beat in the flour mixture a little bit at a time.
3. Divide the dough in half and with each half roll into a 9 inch long and 2 inch in diameter log. Wrap in plastic wrap and freeze for 15 minutes or until firm. Note: You can also stick in the fridge for 1 hour or until firm.
4. Preheat the oven to 350°F. Line two baking sheets with parchment paper or a silpat mat.
5. Cut the logs into 1/4 inch cookies.
6. Bake for 10 minutes or until set.
7. Allow the cookies to cool for 3 minutes on the cookie sheet before transferring to a cooling rack to cool completely.
8. Next, make the filling (recipe below).

Servings: about 16 cookies or 8 sandwiches

Peanut Butter Filling

adapted from Cookies & Cups

Ingredients

• 30 Miniature Reese’s Peanut Butter Cups
• 1/2 cup unsalted butter, room temperature
• 1/4 cup creamy peanut butter
• 1 cup powdered sugar

How-To

1. Beat the ingredients together and place into a piping bag.
2. Squeeze a dollop on one cookie and top with another cookie.

Servings: about 2 cups of frosting