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peanut butter & chocolate chip sandwich cookies

Adapted from Bon Appetit.

Be sure to use regular peanut butter — not old-fashioned or freshly ground — for the best consistency in the cookie batter and the filling.

Servings 2 to 2 1/2 dozen sandwich cookies

Ingredients

Cookies

  • 1 3/4 cups all-purpose flour *
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse kosher salt
  • 1/2 cup plus 1/3 cup powdered sugar
  • 1/2 cup plus 1 tablespoon dark brown sugar (packed)
  • 6 tablespoons unsalted butter, at room temperature (3/4 stick)
  • 1/2 cup creamy peanut butter
  • 1/2 cup vegetable oil
  • 1 1/2 teaspoons pure vanilla extract
  • 1 large egg
  • 1 1/3 cups bittersweet or semi-sweet chocolate chips (about 8 ounces)

Filling

  • 3 ounces bittersweet or semi-sweet chocolate, chopped (or use chips)
  • 1/4 cup creamy peanut butter
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon coarse kosher salt
  • 6 tablespoons whipping or heavy cream

Instructions

Cookies

  1. Preheat oven to 350°F.  Line baking sheets with parchment paper.  

  2. Whisk the flour, baking powder, baking soda & salt in a medium bowl.  Set aside.

  3. Using an electric mixer, beat the powdered sugar, dark brown sugar & butter in a large bowl to blend.  Add the peanut butter and beat until creamy. Gradually beat in vegetable oil and vanilla extract, then the egg.  Add the dry ingredients; mix just until blended.  Stir in the chocolate chips.

  4. Drop cookie dough by level tablespoonfuls onto the prepared baking sheets, spacing about 1 1/2 inches apart.  Bake cookies until puffed and golden brown, about 10 to 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.

Filling

  1. Place chocolate, peanut butter, powdered sugar, and kosher salt in a medium bowl.  Bring whipping cream to boil in a small heavy saucepan.  Pour the heated cream over the chocolate mixture; stir continuously until the mixture is melted and smooth.  Chill until the filling is thick and spreadable, about 1 hour.

  2. Spread about 1 rounded teaspoonful of the chocolate-peanut butter filling on the flat side of 1 cookie.  Top with a second cookie, forming a sandwich.  Repeat with remaining filling and cookies.  (Cookie sandwiches can be made 1 day ahead.  Store in airtight container at room temperature.)

Recipe Notes

* For a gluten-free version:  Use Bob's Red Mill Gluten Free 1-to-1 Baking Flour in place of the all-purpose flour.