Chocolate Peanut Butter Sandwich Cookies
Chocolate Peanut Butter Sandwich Cookies are a peanut butter lovers dream come true! Chocolate slice and bake cookies are sandwiched together with a creamy peanut butter frosting making the best flavor combo! Each bite is like a peanut butter cup in a cookie form!
Servings: 15 cookies
Calories: 362kcal
Ingredients
Chocolate Cookies
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 cup salted butter softened at room temperature
- 2/3 cup granulated white sugar
- 1/4 cup dark or light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup peanut butter chips
Peanut Butter Filling
- 6 tablespoons butter at room temperature
- 1/2 cup creamy peanut butter at room temperature
- 2 cups powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
To make Chocolate Cookies
- In a medium bowl, whisk together the flour, cocoa powder and baking soda.
- In a stand mixer fitted with a paddle attachment or a large mixing bowl with electric hand mixer, cream together the softened butter and sugars until light and fluffy. Add in the egg and vanilla extract. Beat until smooth and combined.
- Slowly add dry ingredients to the wet ingredients until just combined.
- By hand, fold in the 1 cup peanut butter chips. If you do this with the electric mixer, the chips with break into smaller pieces because the dough is so dense.
- Divide the dough in half. Form each half into a log about 1 1/2 inches in diameter. Roll in plastic wrap and refrigerate for at least an hour.
- Preheat oven to 350 degrees F. Remove the cookie dough from plastic wrap and slice into 1/2 inch thick medallions. Place on a cookie sheet lined with parchment paper.
- Bake cookies for 10 minutes. They might look slightly undercooked, but will harden up while cooling.
- Allow to cool for 5 minutes before removing to a cooling rack. Repeat with the remaining dough.
To Make Peanut Butter Frosting
- In a stand mixer fitted with a paddle attachment or a large mixing bowl with electric hand mixer, beat the butter until pale and fluffy. Add the peanut butter, incorporating fully.
- Add in powdered sugar. Mixture will be dry and grainy.
- Stir in the milk and vanilla extract, beating until smooth.
- Place heaping tablespoons of creamy peanut butter frosting on the inside of one cookie and top with another to form a cookie sandwich. You can also use a piping bag to swirl on the frosting to make these look fancier. Enjoy!
Notes
Recipe adapted from Savory Experiments
Nutrition
Serving: 1cookie | Calories: 362kcal | Carbohydrates: 45g | Protein: 6g | Fat: 10g | Cholesterol: 41mg | Sodium: 221mg | Potassium: 139mg | Fiber: 2g | Sugar: 33g | Vitamin A: 345IU | Calcium: 19mg | Iron: 1.5mg