Cookie Ingredients:
1 3/4 cups of all purpose flour
3/4 cup of cocoa powder, not Dutch-process
1 1/2 teaspoons of baking soda
1/2 teaspoon of salt
1 tablespoon of unsalted butter, softened
1/4 cup of Crisco
1/2 cup of sugar
1/2 cup of brown sugar
1 egg
1 cup of milk
1 teaspoon of pure vanilla extract
Preheat oven to 375 degrees. Sift together flour, cocoa powder, baking soda and salt in a small bowl and set aside.
Put butter, Crisco, and sugars into a bowl and mix on high until smooth.
Add egg and mix until pale and fluffy.
Mix in half the flour mixture.
Then the milk and vanilla.
Mix in remaining flour mixture.
Drop by rounded tablespoonfuls on a cookie sheet with parchment paper on non stick foil, spacing 2 inches apart.
Bake until cookies spring back when lightly touched about 12 minutes. Let cool on wire racks. Cool completely.
Filling ingredients:
1/2 cup of peanut butter
1 stick of unsalted butter softened
3/4 cup powdered sugar
Mix peanut butter and butter with mixer on high until smooth.
Reduce speed to low and add powdered sugar. Beat until combined. Raise speed and mix for 2-3 minutes until fluffy and smooth.
Spread frosting on back
of one cookie and top with a cookie comparable in size.
