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Epicurious

Milk Chocolate-Peanut Butter Sandwich Cookies

4.4

(89)

Image may contain Food Cookie and Biscuit
photo by Tina Rupp

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

Recipe information

  • Yield

    Makes about 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 (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

Preparation

  1. For cookies:

    Step 1

    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.

    Step 2

    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.

    Step 3

    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.

  2. For filling:

    Step 4

    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.

    Step 5

    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.)

TagsCookieDessertAmericanChocolatePeanut ButterSnackMake AheadBakingElectric MixerBon Appétit

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