Chocolate Peanut Butter Sandwich Cookies
User Reviews
5
Chocolate Peanut Butter Sandwich Cookies
Description
The cookies start with melting butter and semisweet chocolate chips together, then mixing in sugars, eggs, and vanilla for a rich base. Dry ingredients—flour, cocoa powder, cornstarch, baking powder, baking soda, and salt—are whisked separately and gradually combined with the wet mixture, resulting in a dough with chocolate depth and structure. The dough is portioned into small mounds, slightly pressed, then baked until just set to maintain a tender center with slightly crisp edges.
The filling is made by creaming smooth peanut butter and softened butter, then gradually mixing in powdered sugar and vanilla. Milk is added as needed to achieve a creamy, spreadable consistency. Once the cookies have cooled, pairs are sandwiched together with this peanut butter frosting, delivering a creamy, sweet contrast to the chocolate cookies.
For added texture and flavor, an optional chocolate shell can be melted and used to dip the sandwich cookies, with sprinkles added before the chocolate sets. The finished cookies can be stored at room temperature in an airtight container for a few days.
Ingredients
Cookies
- ½ cup butter cut into Tablespoon-sized pieces, unsalted
- 2 cups semisweet chocolate chips
- ¾ cups light brown sugar packed
- ½ cup granulated sugar
- 2 egg room temperature preferred, lightly beaten, large, plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cup all-purpose flour (plain flour)
- 2 Tablespoon cocoa powder natural
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
Peanut Butter Filling¹
- 1 ½ cup peanut butter creamy
- 4 Tablespoon butter softened, unsalted
- 1 ½ cups powdered sugar aka icing sugar
- 1 ½ teaspoons vanilla extract
- 2-5 Tablespoons milk ³
Optional Chocolate Shell
- 10 oz melting chocolate you may substitute 1 ½ cups chocolate chips instead, if the chocolate is too thick to dip easily, thin with 1 teaspoon shortening, dark
- chocolate sprinkles optional
Instructions
Cookies
- Preheat oven to 350F/175C and line cookie sheets with parchment paper.
- In large, microwave-safe bowl, combine butter and chocolate chips. Microwave for 30 seconds and stir, repeating at 15 second increments until chocolate and butter are completely melted.
- Remove from microwave, stir well, and allow to cool slightly before proceeding.
- Once butter/chocolate mixture has cooled, stir in sugars, eggs and vanilla.
- In separate, medium-sized bowl, whisk together flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
- Gradually stir flour mixture into butter mixture until completely combined.
- Drop cookie dough by rounded 2 teaspoon-sized scoop onto parchment paper, pressing down slightly. Bake in 350F/175C oven for 8-10 minutes, then allow to cool on cookie sheet.
Filling
- In KitchenAid or with electric handmixer, cream together peanut butter and butter.
- With mixer on low-speed, gradually stir in powdered sugar until completely combined (be sure to scrape down the sides of the bowl so all ingredients are well incorporated).
- Stir in vanilla extract.
- Add milk, one Tablespoon at a time, until well-combined. Check the consistency at 3 Tbsp and if it is much too thick add the fourth Tablespoon (conversely, if you make it too runny, you may add more powdered sugar).
- Spread or pipe (I used an Ateco 848 piping tip) the filling onto the bottom of one of your cooled cookies. Sandwich with another evenly-sized cookie.
- Once all cookies have been filled and paired, melt chocolate according to package instructions and dip cookies ⅓-½ of the way in your melted chocolate. Immediately sprinkle with chocolate jimmies, if desired, and allow to harden before enjoying.
Notes
- For those who avoid peanut butter, consider swapping the filling with cookie dough frosting or other suggested alternatives.
- The recipe works best with regular creamy peanut butter; natural peanut butter with oil separation may affect texture.
- Various types of milk can be used in the filling, including whole, 2%, almond, or coconut milk.
- Store the cookies in an airtight container at room temperature for up to three days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32sandwiches
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Serving | 1sandwich | |
| Calories | 351kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 205mg | 9% |
| Potassium | 259mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 215IU | 4% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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