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peanut butter chocolate sandwich cookies

Peanut Butter and Chocolate Sandwich Cookies

The recipe produces an irresistibly delicious, peanut butter cookie with a rich fudge sandwich filling.
5 from 30 votes
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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
Calories 376 kcal

Equipment

Ingredients
 
 

Peanut Butter Cookies

  • ½ Cup Unsalted Butter softened
  • ½ Cup Light brown sugar
  • ½ Cup Granulated sugar
  • ½ Cup Creamy peanut butter
  • 1 Large Egg room temperature
  • 1 ½ Cups All Purpose Flour
  • ¾ teaspoon Baking soda
  • ½ teaspoon Baking powder
  • ½ teaspoon Salt

Fudge Filling

  • 1 Cup Heavy cream
  • ¼ Cup Light corn syrup
  • 12 Ounces Bittersweet chocolate
  • 6 Tablespoons Unsalted butter softened

Instructions
 

Cookies

  • Preheat oven to 350℉ (180℃)
  • Prepare 2 baking sheets by lining with parchment paper or silicone baking mats.
  • In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside for later.
    1 ½ Cups All Purpose Flour, ¾ teaspoon Baking soda, ½ teaspoon Baking powder, ½ teaspoon Salt
  • Using a stand mixer with the paddle attachment or a hand mixer, begin mixing butter, brown sugar and granulated sugar until light and fluffy (2 - 4 minutes on medium speed). Scrape sides of bowl as needed.
    ½ Cup Unsalted Butter, ½ Cup Light brown sugar, ½ Cup Granulated sugar
  • Add peanut butter to mixing bowl. Mix until well combined.
    ½ Cup Creamy peanut butter
  • Add the egg to mixing bowl. Mix on medium speed until incorporated. Scrape sides of bowl as needed.
    1 Large Egg
  • Add the flour mixture and mix on low speed until combined.
  • Scoop 1 tablespoon of the dough using a cookie scoop or spoon.
  • Place onto prepared baking pans 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 to a wire rack to cool completely.

Fudge Filling

  • Combine chocolate and butter in a heat-proof bowl.
    12 Ounces Bittersweet chocolate, 6 Tablespoons Unsalted butter
  • Bring heavy cream and corn syrup to a simmer and pour over chocolate and butter. Set aside for 5 minutes.
    1 Cup Heavy cream, ¼ Cup Light corn syrup
  • 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 to a spreadable consistency (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

Nutrition

Calories: 376kcalCarbohydrates: 35gProtein: 5gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 50mgSodium: 238mgPotassium: 186mgFiber: 2gSugar: 23gVitamin A: 493IUVitamin C: 0.1mgCalcium: 42mgIron: 2mg
Keyword peanut butter chocolate sandwich cookies, peanut butter sandwich cookies
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