CHOCOLATE PEANUT BUTTER SANDWICH COOKIES
Sandwich cookies are always a hit, and homemade ones like these that feature peanut butter and chocolate are guaranteed to please! Whenever we visit out-of-town friends, they ask if we'll bring a batch of these cookies. -Vickie Rhoads, Eugene, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2-3/4 dozen.
Number Of Ingredients 17
Steps:
- In a large saucepan melt butter and shortening over low heat, Remove from the heat; stir in the cocoa, chocolate syrup and peanut butter until smooth. Cool., In a large bowl, beat eggs and sugar until lemon-colored. Beat in the chocolate mixture and vanilla. Combine the flour, baking soda and salt; gradually add to chocolate mixture., Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10-12 minutes or until surface cracks. Cool for 2 minutes before removing to wire racks., In a large bowl, beat peanut butter and butter until fluffy. Beat in milk and vanilla. Gradually add confectioners' sugar; beat until smooth. Pipe or spread onto the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 417 calories, Fat 15g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 211mg sodium, Carbohydrate 69g carbohydrate (56g sugars, Fiber 1g fiber), Protein 5g protein.
DIPPED PEANUT BUTTER SANDWICH COOKIES
You'll love to give tins of these chocolate-coated cookies to your lucky friends. The shortcut holiday recipe is almost too simple to believe! Here's how to make peanut butter cookies without eggs. -Jackie Howell, Gordo, Alabama
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 15 sandwich cookies.
Number Of Ingredients 4
Steps:
- Spread peanut butter on half of the crackers; top with remaining crackers to make sandwiches. Refrigerate until firm. , In a double boiler over simmering water or in a microwave, melt chocolate chips and shortening; stir until smooth. Dip sandwiches in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 151 calories, Fat 11g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 103mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE PEANUT BUTTER COOKIE SANDWICHES
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 1h30m
Yield about 14 sandwiches
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Combine the butter and sugar in a large bowl. Using a hand mixer, beat the mixture until light and creamy, about 2 minutes. Add the cocoa powder, vanilla, salt and egg and beat again until smooth and combined. Add the flour, peanut butter chips and chocolate chips. Use a rubber spatula to stir until just mixed.
- Line 2 baking sheets with parchment paper. Scoop out 2-inch balls of dough. Place 14 on each baking sheet. Bake, rotating halfway through, until the cookies are just set around the edges and the tops look dry, about 15 minutes. Let cool for 15 minutes on the baking sheets. Remove to a wire rack to cool completely.
- When the cookies are completely cool, scoop a heaping tablespoon of the ice cream onto the flat side of one cookie. Top with another cookie and press together gently. Continue with the remaining cookies and ice cream, freezing the sandwiches as you go.
CHOCOLATE PEANUT-BUTTER SANDWICH COOKIES
Transform nutty cookies into triple-decker delights: Sandwich them around a creamy melted-chocolate filling, and munch away!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 15
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- Make filling: Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir frequently until almost melted. Remove from heat; stir until completely melted. Stir in cream; set aside to cool and thicken, about 30 minutes.
- Meanwhile, using an electric mixer on high speed, beat butter, peanut butter, and sugar in a large bowl until light and fluffy. Reduce speed to low; add flour mixture, and mix just until blended (do not overmix).
- Drop dough by heaping teaspoons onto 2 baking sheets, about 1 1/2 inches apart. With the bottom of a damp glass, lightly flatten each mound of dough into a 2-inch round. Bake until golden around edges, 12 to 14 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack to cool completely.
- With a small offset spatula or table knife, spread bottom of half the cookies with 2 teaspoons filling each; sandwich with remaining cookies, pressing gently to spread filling to the edge. Let set for 15 minutes before serving.
CHOCOLATE DIPPED NILLA WAFER PEANUT BUTTER SANDWICHES
Steps:
- Beat peanut butter and powdered sugar in small bowl until combined.
- Spread 1/2 teaspoon peanut butter mixture on flat side of one cookie. Place another cookie flat side down to sandwich the peanut butter mixture. Do this with remaining cookies to create a total of 20 sandwiches.
- Next, melt the chocolate chips in microwave at increments of 30 seconds, stirring in between, until all chips are melted and smooth. *Dip each sandwich in melted chocolate shaking off excess. Place on wax paper and refrigerate about 20 min or until chocolate is set... Or eat if you like a warm chocolate mess. I say rules are meant to be broken... especially in the kitchen ;)
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PEANUT BUTTER SANDWICH COOKIES
A very rich, very addicting cookie. Tastes best when cookies are stored in a tight container with several pieces of bread at the bottom. You may need a little extra milk to get the filling to the right consistency.
Provided by Tracy Lauer
Categories Desserts Cookies Sandwich Cookie Recipes
Yield 30
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large mixing bowl, cream the shortening, 1 cup creamy peanut butter and white and brown sugars. Add vanilla and then eggs, one at a time. Beat well after each addition. In a small bowl, combine flour, baking soda and salt. Add slowly to creamy mixture.
- Shape into 1 inch balls and place on an ungreased cookie sheet, 2 inches apart. Flatten balls with a fork.
- Bake for 7-8 minutes depending on size (I tend to keep a close eye on them and remove them as soon as they start to get golden. This helps to make them chewy.) Cool on wire racks.
- To Make the filling: Combine 1/2 cup creamy peanut butter, confectioners' sugar, vanilla extract, and milk in a small bowl adding enough milk to make for a creamy, frosting like texture. Spread frosting on one cookie and top off to make "sandwich".
Nutrition Facts : Calories 294.1 calories, Carbohydrate 38.1 g, Cholesterol 18.8 mg, Fat 14.3 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 3.3 g, Sodium 173 mg, Sugar 26.9 g
CHOCOLATE-DIPPED PEANUT BUTTER SANDWICH COOKIES
Fix dessert in a flash with Chocolate-Dipped Peanut Butter Sandwich Cookies. Wafer lovers will love the peanut butter sandwich cookie concept.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 6 servings, one cookie sandwich each.
Number Of Ingredients 3
Steps:
- Spread 6 of the wafers each with 1 tsp. peanut butter. Top each with second wafer to make six cookie sandwiches.
- Microwave chocolate in microwaveable bowl on HIGH 30 sec. or until melted.
- Dip each cookie sandwich halfway into melted chocolate. Place on waxed paper; refrigerate 10 min. or until chocolate is set.
Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 5 g, Protein 2 g
CHOCOLATE DIPPED PEANUT BUTTER SANDWICH COOKIES
These pb sandwich cookies are very yummy and so easy to make. For a softer cookie, bake on a "lighter" colored pan as opposed to a dark baking pan. This recipe comes from a December Family Circle magazine from a few years back.
Provided by Karamia
Categories Dessert
Time 1h15m
Yield 28 cookies
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350.
- In large bowl, beat butter, peanut butter, sugar and egg until smooth.
- In a medium bowl, stir together flour, baking soda and salt; add to peanut butter mixture and beat on low.
- Take one rounded teaspoon of dough and roll into a 1-inch ball. Place 2 inches apart on an ungreased baking sheet.
- Bake for 10 minutes until puffed (do not over bake). Let stand 2 minutes on cookie sheet and then transfer to cookie rack to cool.
- Filling: For the filling, mix together the peanut butter and confectioners' sugar. Spread 1/2 of the cookies with 1 rounded teaspoon filling on flat side of cookies. Top with remaining cookies to form a sandwich cookie.
- Refrigerate for 30 minutes, or until firm.
- In a microwave safe bowl, microwave chocolate chips and oil for 1 minute at 100% power; stir until melted.
- Dip cookied half-way into chocolate; let excess drain off.
- Place cookies on waxed papered sheets and dizzle with remaining chocolate.
- Refrigerate to set.
- ENJOY!
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