Chocolate Peanut Butter Sandwich Cookies Recipes

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CHOCOLATE PEANUT-BUTTER SANDWICH COOKIES



Chocolate Peanut-Butter Sandwich Cookies image

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

1 cup all-purpose flour, (spooned and leveled)
1/4 teaspoon baking soda
1/4 teaspoon salt
4 ounces semisweet chocolate, chopped
2 tablespoons heavy cream
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup creamy peanut butter
1/3 cup packed light-brown sugar

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.

PEANUT BUTTER SANDWICH COOKIES



Peanut Butter Sandwich Cookies image

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

1 cup peanut butter
1 cup butter flavored shortening
1 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 eggs
3 cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon salt
½ cup creamy peanut butter
3 cups confectioners' sugar
1 teaspoon vanilla extract
5 tablespoons milk

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

MILK CHOCOLATE-PEANUT BUTTER SANDWICH COOKIES



Milk Chocolate-Peanut Butter Sandwich Cookies image

Categories     Cookies     Milk/Cream     Chocolate     Dessert     Bake     Valentine's Day     Kid-Friendly     Peanut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 2 1/2 dozen sandwich cookies

Number Of Ingredients 19

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 (packed) dark brown sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup creamy peanut butter
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 large egg
1 1/3 cups (about 8 ounces) milk chocolate chips
Filling
3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1/4 cup creamy peanut butter
2 tablespoons powdered sugar
1/4 teaspoon coarse kosher salt
6 tablespoons whipping cream

Steps:

  • For cookies:
  • Preheat oven to 350°F. Whisk first 4 ingredients in medium bowl. Using electric mixer, beat powdered sugar, dark brown sugar, and butter in large bowl to blend.
  • Add peanut butter; beat until creamy. Gradually beat in vegetable oil and vanilla extract, then egg. Add dry ingredients; mix just until blended. Stir in milk chocolate chips.
  • Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1 1/2 inches apart. Bake cookies until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.
  • For filling:
  • Place chocolate, peanut butter, powdered sugar, and kosher salt in medium bowl. Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.
  • Spread about 1 rounded teaspoonful chocolate-peanut butter filling on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining filling and cookies. (Cookie sandwiches can be made 1 day ahead. Store in airtight container at room temperature.)

PEANUT BUTTER SANDWICH COOKIES



Peanut Butter Sandwich Cookies image

I'm a busy mother of two young children. I work in our school office and help my husband on our hog and cattle farm. When I find time to bake a treat, I like it to be special. The creamy filling gives traditional peanut butter cookies a new twist. -Debbie Kokes, Tabor, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 44 sandwich cookies.

Number Of Ingredients 14

1 cup butter-flavored shortening
1 cup creamy peanut butter
1 cup sugar
1 cup packed brown sugar
3 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
FILLING:
1/2 cup creamy peanut butter
3 cups confectioners' sugar
1 teaspoon vanilla extract
5 to 6 tablespoons milk

Steps:

  • In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy, about 4 minutes. Beat in eggs and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well., Shape into 1-in. balls and place 2 in. apart on ungreased baking sheets. Flatten to 3/8-in. thickness with fork. Bake at 375° for 7-8 minutes or until golden. Remove to wire racks to cool. , For filling, in a large bowl, beat the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread on half of the cookies and top each with another cookie.

Nutrition Facts : Calories 197 calories, Fat 9g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 119mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

PEANUT BUTTER CHOCOLATE SANDWICH COOKIES



Peanut Butter Chocolate Sandwich Cookies image

Melted chocolate is sandwiched between peanut butter cookies.

Provided by Rina

Categories     Desserts     Cookies     Sandwich Cookie Recipes

Yield 36

Number Of Ingredients 10

1 ¼ cups unbleached all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter
½ cup smooth peanut butter
1 cup white sugar
1 egg
1 tablespoon milk
6 (1 ounce) squares semisweet chocolate
2 teaspoons butter

Steps:

  • In a large bowl mix together the butter until soft. Add the peanut butter and sugar and beat well. Mix in the egg and milk. Sift together the flour, salt, and baking soda. Add to the egg mixture slowly and mix until just blended. Form dough into 2 logs, and wrap in plastic wrap. Freeze for at least 2 hours.
  • Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • Chop chocolate into small pieces and place in the top of a double boiler over medium heat. Stir frequently until melted. Add butter or margarine and stir until melted. Remove from heat and let cool to room temperature.
  • Remove one package of the dough from the freezer and unwrap. With a sharp, serrated knife, cut a few slices of the dough 1/4 inch thick and place on cookie sheet about 2 inches apart.
  • Quickly spoon a teaspoonful of the chocolate on each slice. Cut more slices, and top each with another slice of dough. If dough becomes too soft, rewrap it and return to freezer. Reheat chocolate if it becomes too hard.
  • Bake 10 to 12 minutes until lightly colored.

Nutrition Facts : Calories 108.5 calories, Carbohydrate 12.3 g, Cholesterol 12.6 mg, Fat 6.3 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 3 g, Sodium 70.4 mg, Sugar 8.2 g

CHOCOLATE PEANUT BUTTER SANDWICH COOKIES



Chocolate Peanut Butter Sandwich Cookies image

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

1 cup butter, cubed
2 tablespoons shortening
1 cup baking cocoa
1/2 cup chocolate syrup
1/4 cup peanut butter
3 large eggs
2-1/2 cups sugar
2-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
FILLING:
1 cup chunky peanut butter
1/2 cup butter, softened
1 cup milk
2 teaspoons vanilla extract
11 cups confectioners' sugar

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.

CHOCOLATE DIPPED PEANUT BUTTER SANDWICH COOKIES



Chocolate Dipped Peanut Butter Sandwich Cookies image

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

1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter, room temp
1 cup granulated sugar
1 large egg
3/4 cup peanut butter
1/4 cup confectioners' sugar
1 cup semi-sweet chocolate chips
4 teaspoons vegetable oil

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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Top Asked Questions

How do you make peanut butter and chocolate sandwich filling?
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". Peanut butter and chocolate in a bite-sized, no-bake ball.
What is the best way to make a peanut butter cookie recipe?
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.
How long does it take for peanut butter sandwich cookies to set?
These Chocolate Peanut Butter Sandwich Cookies are easy no bake Snacks assembled in minutes and set in about 15 minutes! They are a fun afternoon snack that kids can make, and they can double as a holiday cookie or potluck dessert. No need to turn on the oven to get your chocolate peanut butter fix!
What are the ingredients in a peanut butter and egg cake?
Directions. 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.

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