If you follow me on Facebook (if you don’t, you can right here), you know how much I love peanut butter and chocolate. I mean, my whole feed is full of amazing chocolate and peanut butter treats from other talented bloggers. So, it was only a matter of time before I had to make a peanut butter and chocolate treat.
These chocolate and peanut butter sandwich cookies are just like Oreos, but rather than vanilla filling, these dark, crisp chocolate cookies are filled with a salty/sweet peanut butter. And just to make them that much more delicious, I drizzled some chocolate and peanut butter right over the top.
What makes these cookies even better, is that the batter can be made ahead of time and frozen. Then, when you’re ready for these beauties, you slice them up, bake them, and fill them with some dreamy peanut butter filling.
I made these cookies for the Great Food Blogger Cookie Swap. If you’re not familiar with the Great Food Blogger Cookie Swap, you can learn more about it here. It’s really an amazing event that is partnered with Cookies for Kids’ Cancer, and according to the Great Food Blogger Cookie Swap site, Cookies for Kids’ Cancer is a “national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease. “Cookies for a good cause? Sign me up!
Here are the boxes of cookies I sent out to my fellow bloggers. They were jam packed with a dozen of these chocolate and peanut butter sandwich cookies.
For last year’s Great Food Blogger Cookie Swap I made these Turtle Thumbprint Cookies. If you want to receive a dozen cookies like these Chocolate Peanut Butter Sandwich Cookies, or if you want to bake cookies for a good cause, you can sign up for next year’s swap here.
Of course you could make these chocolate peanut butter sandwich cookies for the holidays, for some guests, or just for yourself. I promise that they’re perfect for any chocolate and peanut butter lover!
- For the Cookies: 1 cup (2 sticks) unsalted butter, melted and cooled
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup dark chocolate, melted and cooled slightly
- 1 egg
- 1 1/2 cups all-purpose flour
- 3/4 cup Dutch-processed cocoa powder
- 1 tsp sea salt
- 1/2 tsp baking soda
- For the Peanut Butter Filling:1/4 cup unsalted butter, softened
- 3/4 cup confectioners’ sugar
- 1/2 cup smooth peanut butter
- pinch of sea salt
- For the Topping:
- 1/4 cup dark chocolate, chopped and melted
- 1/4 cup melted peanut butter
- For the cookies: In a medium bowl, whisk the butter and sugar together until combined.
- Whisk in the vanilla and melted chocolate.
- Add the eggs and whisk until thoroughly incorporated.
- In a large bowl, stir the flour, cocoa powder, salt, and baking soda until mixed well.
- Using a wooden spoon, stir in the liquid mixture. It will become stiff and difficult to mix. If you need to, continue mixing with your hands until well combined.
- Allow the dough to sit at room temperature for about 1 hour until it’s firm.
- Once the dough is firm, shape the dough into a log about 10 inches long. Roll the log in a piece of parchment paper.
- Refrigerate for at least 2 hours or until firm.
- Preheat the oven to 325 degrees F.
- Line a baking sheet with parchment paper or silicone mat, cut slices of the dough log into 1/4-inch-slices. Place the slices about 1 inch apart on the baking sheet.
- Bake for 20 to 25 minutes.
- Let the cookies cool on the baking sheet to warm or room temperature.
- For the filling: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth, about 30 seconds.
- Add the sugar and beat until smooth.
- Add the peanut butter and salt and beat until smooth.
- To Assemble the Cookies:
- Scoop 1 tps of the filling onto the bottom of one cookie.
- Top with a second cookie, bottom side down.
- Press the cookies together until the filing spreads toward the edges.
- Repeat until all of the cookies are filled.
- Melt the dark chocolate and place it in a piping bag or a zip top bag with the corner snipped off.
- Melt the peanut butter and place it in a piping bag or a zip top bag with the corner snipped off.
- Place the assembled cookies on a baking sheet lined with parchment paper. Drizzle the dark chocolate and peanut butter over the cookies. Set them aside to cool.
This post is linked to these parties.