Chocolate Mousse Cookies with Peanut Butter Filling

Makes about 4 dozen cookies.
 

For the chocolate cookies:

1 1/3 (6 oz) all-purpose flour

1/2 t baking powder

1/2 t table salt

1/4 t baking soda

4 oz (8 T) unsalted butter, at room temperature

1 1/3 c brown sugar (mixture of light and dark brown sugars)

1/2 c (1 1/2 oz) natural, unsweetened cocoa powder, sifted if lumpy

3 large eggs

3/4 t pure vanilla extract

3 oz bittersweet chocolate, melted 

For the peanut butter-white chocolate filling:

3 oz white chocolate, coarsely chopped

1 1/2 to 2 T natural peanut butter (we used Krema brand crunchy)

Position a rack in the center of the oven and heat the oven to 350°F. Line 2 or more cookie sheets with parchment or non-stick baking liners. In a medium bowl, combine the flour, salt, baking powder and baking soda. Whisk until well blended. 

In a large bowl, combine the butter, sugar and cocoa powder. Using an electric mixer fitted with the paddle attachment, beat on medium speed until well blended, about 4 minutes. Scrape down the bowl and the beater. Add the eggs, one at a time mixing until blended after each addition. Add the vanilla along with the last egg. Continue mixing on medium until well blended, about 1 minute. Add the cooled, melted chocolate and mix until just blended, about 30 seconds. Add the flour mixture and mix on low speed until the mixture is well blended, about 1 minute. 

Using a 2 tablespoon mini ice-cream scoop, shape the dough into balls and arrange about 1 1/2 inches apart on the prepared cookie sheets. Bake, one sheet at a time, until the cookies are puffed and tops are cracked and look dry, about 11 to 13 minutes. When the cookies are just out from the oven, make a small, deep well in the center of the cookies using the rounded side of a 1/2 teaspoon measure or the end of a thick handled wooden spoon. Let the cookies sit for 5 minutes then transfer them to a rack to cool completely. Fill the cookies and serve immediately or cover and keep in an airtight container at room temperature for up to 3 days or freeze up to 1 month before filling and serving. 

Melt the chocolate and the peanut butter in the microwave or in a medium melt bowl set over a pot of simmering water, stirring with a rubber spatula until smooth. Remove from the heat and set aside until cool and slightly thickened.

Scrap the chocolate mixture into a small zip-top heavy duty plastic bag (alternately, use a pastry bag fit with a small plain tip). Snip off a small piece of one corner and pipe the chocolate mixture into the wells of the cooled cookies. (Third option would be to spoon the mixture into the wells using tiny spoons, which is what I did.) Set aside until chocolate firms up. Serve immediately or cover and keep in an airtight container at room temperature for up to 3 days.

Recipe Source: http://dustwithflour.blogspot.com/2011/09/irene-chocolate-mousse-cookies-with.html