Chocolate Peanut Butter Cookie Sandwiches
Servings: 15 cookies
Calories: 362kcal
Who doesn't love peanut butter and chocolate? The best cookie sandwiches you'll ever eat!
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Ingredients
Cookies:
- 1 cup flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 2/3 cup sugar
- 1/4 cup light brown sugar, packed
- 1 large egg, room temperature
- 1/2 teaspoon vanilla
- 1 cup peanut butter chips
Creamy Peanut Butter Frosting:
- 6 tablespoons butter room temperature
- 1/2 cup creamy peanut butter heaping
- 2 cups powdered sugar
- 1 tablespoons milk
- 1/2 teaspoon vanilla
Instructions
For the Cookies:
- Sift together 1 cup flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda and 1/4 teaspoon salt. Set aside.
- In a stand mixer fitted with a paddle attachment or a large mixing bowl with electric hand mixer, cream the softened 1/2 cup unsalted butter, with 2/3 cup sugar and 1/4 cup light brown sugar, until light and fluffy. Add the 1 large egg, and 1/2 teaspoon vanilla. Blend until smooth.
- 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°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 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.
For Creamy Peanut Butter Frosting:
- In a stand mixer fitted with a paddle attachment or a large mixing bowl with electric hand mixer whip the softened 6 tablespoons butter until pale and fluffy. Add the 1/2 cup creamy peanut butter, incorporating fully.
- Add the 2 cups powdered sugar. Mixture will be dry and grainy.
- Stir in the 1 tablespoons milk and 1/2 teaspoon vanilla, 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.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
Calories: 362kcal | Carbohydrates: 45g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 221mg | Potassium: 139mg | Fiber: 2g | Sugar: 33g | Vitamin A: 345IU | Calcium: 19mg | Iron: 1.5mg
