Peanut Butter Chocolate Sandwich Cookie Recipe
This peanut butter chocolate sandwich cookies recipe combines the best of two worlds: a soft peanut butter cookie and a fudgy filling.
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Tips for making the chocolate filled peanut butter cookies:
The peanut butter cookie dough is a fairly standard recipe. You will need the following ingredients:
- Unsalted butter at room temperature. This recipe uses the 'creaming' method to create the dough. Room temperature butter will enable the creaming process to work its magic!
- Granulated and brown sugar: light or dark brown sugar will work fine.
- Large egg: room temperature
- Peanut butter: creamy or chunky peanut butter will both work well in this recipe. Personally I prefer chunky to add a little texture to the cookie.
- All-purpose flour, baking powder, baking soda and salt (eliminate the salt if using salted butter).
The fudgy icing used for the filling in the peanut butter sandwich cookie is my favorite icing recipe! It isn't overly sweet and has a rich chocolate taste and color. This icing will take about an hour to set up to a spreadable consistency. To make the icing you will need the following ingredients:
- Bittersweet chocolate: 72% chocolate works nicely. Chop the chocolate into small pieces before pouring the hot cream over it. You may also use bittersweet chocolate chips in this recipe.
- Heavy cream
- Light corn syrup
- Unsalted butter: softened to room temperature
How to assemble the cookies sandwiches:
To assemble the peanut butter chocolate sandwich cookies simply follow the recipe below to make the cookies. Once the cookies are cool and the fudge icing has set to a spreadable consistency, you may fill the cookies. Arrange half of the cookies on a sheet pan and place a tablespoon of fudge icing on the flat side of the cookie. Then place another cookie on top of the icing and press lightly.
I recommend a cookie scoop to assure uniformity. Click here to check out my favorite set of cookie scoops. This set contains three sizes.
Place the cookies in an air-tight container and store at room temperature for up to 4 days. Keep in the fridge if your home is quite warm else the chocolate filling may become too soft. You may also freeze the cookies for up to 3 months.
Peanut Butter and Chocolate Sandwich Cookies
- Cookie Scoop or spoon for scooping cookies
Peanut Butter Cookies
- 113 Grams Unsalted Butter, room temperature (½ cup or 1 stick)
- 105 Grams Light brown sugar (½ cup)
- 100 Grams Granulated sugar (½ cup)
- 135 Grams Creamy peanut butter (½ cup)
- 1 Large Egg, room temperature
- 195 Grams All Purpose Flour (1 ½ cups)
- ¾ teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 8 Fluid ounces Heavy cream (1 cup)
- 2 Fluid ounces Light corn syrup (¼ cup)
- 350 Grams Bittersweet chocolate (12 ounces)
- 85 Grams Unsalted butter, room temperature (3 ounces or 6 Tbsp)
- Preheat oven to 350°
- Prepare 2 baking sheets by lining with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
- Using a stand mixer with the paddle attachment or a hand mixer, begin creaming the butter, brown sugar and granulated sugar until light and fluffy (2 - 4 minutes on medium speed). Scrape the bowl as needed.
- Add the egg to the bowl and mix on medium speed until incorporated. Scrape the bowl as needed.
- Add the flour mixture and mix on low speed until combined.
- Scoop 1 ½ tablespoon of the dough using a cookie scoop or spoon.
- Place onto parchment-lined baking sheets leaving approximately 2 inches of space between each cookie.
- Using your palm or the bottom of a round drinking glass, flatten the cookie slightly.
- Bake cookies for 10 - 12 minutes.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
- Combine chocolate and butter in a heat-proof bowl.
- Bring heavy cream and corn syrup to a simmer and pour over chocolate and butter. Set aside for 5 minutes.
- Stir mixture until chocolate and butter are melted. If not melted completely, heat for 15 second bursts in microwave, stirring between each heating.
- Set bowl aside until fudge filling sets up (approximately 1 hour at room temperature)
- Arrange the cookies in pairs by matching up similar sized cookies.
- Pipe or spoon approximately 1 tablespoon fudge filling onto the flat side of half of the cookies.
- Sandwich with the remaining cookies and gently press until the filling reaches the edges.