Name: Mole Chocolate Cookie Sandwiches
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Ingredients: 1 cup butter; 3 cups brown sugar; 2 eggs + 2 egg yolks; 1 tablespoon vanilla; 2 cups cake flour; 2 cups all-purpose flour; 1 cup cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 tsp cinnamon; 1/2 tsp cloves; 1/2 tsp cumin; 3/4 tsp ancho chile powder; 2 bars Ghiradelli dark chocolate, chopped; 3 tbsp butter, at room temp; 1/2 cup smooth peanut butter; 1 cup powdered sugar; 1 tsp vanilla; 3-4 tbsp milk

Ingredients

Mole Cookies:

1 cup butter
3 cups brown sugar
2 eggs + 2 egg yolks
1 tablespoon vanilla
2 cups cake flour
2 cups all-purpose flour
1 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp cumin
3/4 tsp ancho chile powder
2 bars Ghiradelli dark chocolate, chopped

Peanut Butter Filling:

3 tbsp butter, at room temp
1/2 cup smooth peanut butter
1 cup powdered sugar
1 tsp vanilla
3–4 tbsp milk

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Instructions

For the cookies:

Preheat oven to 350ºF.
Melt the butter and sugar together until bubbling. This will take some time; be patient. While the butter and sugar are melting, combine flours, cocoa, baking soda, salt, and spices in a separate bowl and whisk. When the butter mixture is bubbly, remove from heat and allow to cool slightly. While cooling, chop the chocolate. Stir in the eggs and vanilla. Sift in the dry ingredients and mix until well combined. Add the chopped chocolate bits.
Scoop dough using a small cookie scoop or form into balls the size of about two tablespoons and space evenly on a baking sheet. Bake for 8-12 minutes until done. Cookies will not spread, so after you pull them out, flatten them with the back of a spatula before letting them cool. Cool completely before filling.

For the filling:

Beat butter, peanut butter, and powdered sugar on medium speed until smooth and creamy, 3-5 minutes. With mixer running, drizzle in the vanilla. Add milk 1 tablespoon at a time, until filling is smooth and will spread easily.
When the cookies have completely cooled, flip them over and spread one side with filling. Top with a similarly sized/shaped cookie. Wrap individually and store in refrigerator. These cookies are best served slightly chilled.