Description
Delight in these rich and decadent Peanut Butter Filled Chocolate Sandwich Cookies, featuring tender cocoa-flavored cookies sandwiched with a creamy, fluffy peanut butter filling. Perfect for gatherings or as a sweet treat, these cookies combine the best of chocolate and peanut butter in a classic sandwich cookie form.
Ingredients
For the Chocolate Cookies
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Peanut Butter Filling
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup creamy peanut butter
- 1 and 1/4 cups powdered sugar
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt until thoroughly combined. Set this mixture aside for later use.
- Cream Butter and Sugar: Using the bowl of an electric mixer fitted with the paddle attachment, combine the softened butter and granulated sugar. Beat on medium speed until the mixture is light and fluffy, which usually takes about 3 to 4 minutes. Then add the egg and vanilla extract, beating until fully incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the creamed butter and sugar mixture. Use the mixer on the lowest speed to blend until just combined, being careful not to over mix to keep the dough tender.
- Chill the Dough: Divide the dough into two equal portions. Shape each half into a ball, wrap tightly in plastic wrap, and refrigerate for 1 hour to firm up the dough for easier rolling and cutting.
- Preheat and Prepare Baking Sheets: About 10 minutes before the dough is ready, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Roll and Cut Cookies: Working with one dough ball at a time, place it on a lightly floured surface. Lay a piece of parchment paper over the dough to avoid sticking and roll it out to a thickness between 1/8 and 1/4 inch. Using a round cookie cutter, cut out cookies and transfer them gently onto the prepared baking sheets, spacing them evenly.
- Bake the Cookies: Bake the cookies in the preheated oven for 12 minutes, rotating the baking sheets halfway through to ensure even baking. Once done, immediately transfer the cookies to a wire rack to cool completely, preventing them from becoming soggy.
- Prepare the Peanut Butter Filling: While the cookies are cooling, prepare the filling by beating together the room temperature butter and creamy peanut butter with an electric mixer on medium speed until well blended. Lower the speed and gradually add powdered sugar, then increase to high speed and beat for 3 to 5 minutes until the filling is smooth, light, and fluffy.
- Assemble the Sandwich Cookies: Spread a generous amount of the peanut butter filling onto the flat side of half of the cooled cookies. Carefully top with the remaining cookies, pressing gently to create perfect sandwich cookies.
Notes
- Ensure the butter and egg are at room temperature for better mixing and texture.
- Chilling the dough is crucial for easier rolling and cleaner cookie edges.
- Use parchment paper while rolling the dough to prevent sticking and ease cleanup.
- Store assembled sandwich cookies in an airtight container at room temperature for up to 4 days or refrigerate for extended freshness.
- For a crunchier texture, consider adding chopped peanuts to the filling.
- Prep Time: 30 minutes
- Cook Time: 12 minutes per batch, approximately 18 cookies per batch, total about 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
