Go Back
+ servings
peanut butter chocolate sandwich cookies

Peanut Butter and Chocolate Sandwich Cookies Recipe

The recipe produces an irresistibly delicious, peanut butter cookie with a rich fudge sandwich filling.
5 from 30 votes
Prep Time 20 minutes
Cook Time 12 minutes
Fudge resting time 1 hour
Total Time 1 hour 32 minutes
Course Dessert
Cuisine American
Servings 18

Equipment

Ingredients
  

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

Fudge Filling

  • 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)

Instructions
 

Cookies

  • 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.

Fudge Filling

  • 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)

Assembling Cookies

  • 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.

Video

Keyword peanut butter chocolate sandwich cookies, peanut butter sandwich cookies
Tried this recipe?Let us know how it was!