Peanut Butter Sandwich Cookies
Peanut Butter Sandwich Cookies are peanut butter cookies dipped and filled with semisweet chocolate and sprinkled with nuts. If you love that classic peanut butter and chocolate combo, these are the cookies for you. Best of all, these cookie can be made in just a few minutes over an hour.
The Equipment You’ll Need
- An Electric Mixer- This is absolutely non essential, but it does make the process easier. Use the paddle beater.
- A Food Scale- I feel this is very helpful to weigh the flour and the sugar for this recipe. Cup measures are much less reliable. Also, I weigh each ball of dough so that all my cookies are the same size. This helps them cook more evenly, and sandwich together better.
The Ingredients You Need for Peanut Butter Sandwich Cookies
- Flour- Use all purpose flour. I used King Arthur brand.
- Butter- I like to cut in tablespoon pieces and let if soften on a plate.
- Semisweet Chocolate Chips- I love the Guittard chips.
- Vegetable Shortening- I use Crisco.
- Peanuts- Use salted dry roasted peanuts.
How I Made my Cookies
- First, I made sure my butter was soft, but not mushy.
- Next, I used my mixer to stir together the batter. You don’t need to mix until everything is fluffy and super whipped. Just mix until no streaks remain.
- Then, I made my dough balls. I find it helpful to weigh each one so they’re uniform. Left to my own devices, my dough balls would all be different sizes, so the scale really helps me.
- Next, I baked the cookies and let them cool.
- Then, I melted the chocolate chips in the microwave, and dipped half the cookies in it. I sprinkled them with peanuts and let them dry. On the other half of the cookies, I placed some of the chocolate. Then, I smashed them together.
One of the things I love about these cookies is that they use pantry staples that I always have on hand. If you love cookies, I hope you’ll try these yummy Peanut Butter Sandwich Cookies.
Peanut Butter Sandwich Cookies
Peanut butter cookies dipped and filled with chocolate, and sprinkled with peanuts.
Ingredients
- 1½ cups all purpose flour (180g)
- ½ tsp. baking soda
- ¼ tsp. salt
- 8 tbsp. softened unsalted butter
- ½ cup packed light brown sugar (110g)
- ½ cup granulated sugar (100g)
- ¾ cup creamy peanut butter
- 1 large egg
- 1 tsp. vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 tsp. vegetable shortening
- ⅓ cup finely chopped salted dry roasted peanuts
Instructions
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- Sift together the flour, baking soda, and salt. Set aside.
- In a mixing bowl, cream together the sugars and butter. Add the peanut butter and stir until it's fully mixed in.
- Add the egg and vanilla, and beat until it's incorporated. Add the flour and stir until no streaks remain.
- Roll the dough into one inch balls (17 grams each) and place two inches apart. Using a fork, flatten the dough in a crisscross pattern.
- Bake one sheet at a time for 12 minutes each. Cool on the rack for ten minutes and then remove the parchment and cookies off the pan and to a rack. Let cool to room temperature.
- Place the chocolate chips and shortening in a small bowl and microwave for twenty seconds, and then stir. Repeat until the chips are all melted.
- Dip half of the cookies halfway into the chocolate and sprinkle with nuts. Let dry on a wax paper lined cookie sheet. On the other half of the cookies spread a little bit of chocolate, and then press the two pieces together.
Tried this recipe?Let us know how it was!
