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Peanut Butter-Filled Chocolate Sandwich Cookies Recipe

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These Peanut Butter-Filled Chocolate Sandwich Cookies combine chewy, chocolatey cookies with a creamy peanut butter frosting featuring mini chocolate chips. Perfectly balanced, these sandwich cookies are a delightful treat for chocolate and peanut butter lovers alike.

Ingredients

Cookies

  • 4 oz. semisweet chocolate
  • 1 Tbsp. butter
  • 2 Tbsp. flour
  • 1/8 tsp. baking powder
  • 1/8 tsp. salt
  • 1 egg
  • 1/3 cup sugar
  • 1/2 tsp. vanilla

Frosting

  • 3 Tbsp. softened butter
  • 1/3 cup creamy peanut butter
  • 3/4 cup powdered sugar
  • 1 tsp. vanilla
  • 1 1/2 Tbsp. cream
  • 2 Tbsp. mini chocolate chips

Instructions

  1. Melt Chocolate Mixture: In a small saucepan over low heat, combine the semisweet chocolate and 1 tablespoon of butter. Stir continuously until both are fully melted and smooth. Remove from heat and set aside to cool.
  2. Mix Dry Ingredients: In a separate small bowl, combine the flour, baking powder, and salt. Set this mixture aside for later use.
  3. Beat Wet Ingredients: In a mixing bowl, beat together the egg, sugar, and vanilla extract until the mixture begins to thicken and lighten in color, indicating aeration.
  4. Combine Mixtures: Stir the cooled chocolate mixture into the beaten egg mixture. Then, gradually add the dry flour mixture and beat all together until fully incorporated. Allow the batter to rest for 10 minutes to thicken up for easier scooping.
  5. Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper or a silicone mat.
  6. Shape Cookies: Drop spoonfuls (about 1 tablespoon each) of the batter onto the lined baking sheet, spacing them approximately 2 inches apart to allow for spreading.
  7. Bake Cookies: Bake the cookies in the preheated oven for 8 minutes or until the edges are set and the tops have slight cracks, indicating doneness.
  8. Cool Cookies: Allow the cookies to cool on the baking sheet for 1 minute before transferring them to a cooling rack to cool completely.
  9. Prepare Frosting: In a mixer bowl, beat together the softened butter and creamy peanut butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Then add vanilla extract and cream, beating until the frosting reaches a spreadable consistency. If needed, add a little more cream to achieve the right texture. Finally, fold in the mini chocolate chips.
  10. Assemble Sandwich Cookies: Spread or pipe a generous spoonful of the peanut butter frosting onto the bottom side of 6 cookies, then top each with the remaining cookies to form sandwiches. Serve immediately or store in an airtight container.

Notes

  • Ensure the chocolate mixture is cooled before mixing with eggs to prevent curdling.
  • Letting the batter stand for 10 minutes helps thicken it and results in better cookie shape.
  • Use room temperature butter for frosting to achieve a smooth consistency.
  • If frosting is too thick, add cream gradually until desired consistency is reached.
  • Store assembled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://bitezly.com/peanut-butter-filled-chocolate-sandwich-cookies-recipe/