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.
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.
PEANUT BUTTER SANDWICH COOKIES
Provided by The Hearty Boys
Categories dessert
Time 1h25m
Yield 20 to 24 sandwich cookies
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F.
- Cream the butter and peanut butter together in a large mixer on high. Add the sugar, brown sugar and vanilla and continue to beat until the mixture is fluffy. Add the egg and beat until combined. Mix the flour, baking soda, baking powder, and oats together in a separate bowl and add to the butter mixture. Mix until well combined.
- Place the batter onto a sheet pan by the tablespoonful, leaving about 2 inches between each cookie. Bake in the top half of the oven until the cookies are golden, about 10 minutes. Remove and let cool.
- When the cookies are completely cool, put a teaspoonful of the butter cream or simply just some peanut butter and strawberry jelly, or chocolate-hazelnut spread into the center of half of the cookies. Top with the remaining cookies, pressing down until the filling squeezes out a bit. Refrigerate until ready to serve.
- Pinch salt Cream the butter and peanut butter together using an electric mixer. Add the sugar and molasses and beat until thick and creamy, about 2 minutes. Add the heavy cream and salt and beat one additional minute. Spread on the cookies immediately.
CHOCOLATE-PEANUT BUTTER SANDWICH COOKIES
The surprise ingredient in these Chocolate-Peanut Butter Sandwich Cookies? Devil's food chocolate cake mix-which give the cookies their cake-like appeal.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375ºF.
- Beat 4 oz. cream cheese and butter in large bowl of mixer until blended. Add vanilla; mix well. Beat in eggs, 1 at a time, until well blended. Add cake mix and flour; mix well.
- Shape into 48 (1-inch) balls. Place, 2 inches apart, on baking sheets; flatten slightly.
- Bake 6 to 8 min. or until centers are set. Let stand on baking sheets 3 min.; remove to wire racks. Cool completely.
- Beat remaining cream cheese, peanut butter and remaining vanilla in large bowl with mixer until blended. Gradually add sugar, mixing well after each addition. (If necessary, gradually beat in milk until of desired spreading consistency.)
- Spread frosting onto bottoms of 24 cookies; sprinkle with chopped peanut butter cups. Cover with remaining cookies to make sandwiches.
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
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!
MILK CHOCOLATE-PEANUT BUTTER SANDWICH COOKIES
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
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.)
FLOURLESS CHOCOLATE PEANUT BUTTER SANDWICH COOKIES
These amazing cookies are addictive! I created this recipe using a combination of two different recipes when I was craving something chocolaty, fudgey and flour free. You will never believe that they are gluten free!
Provided by L.A.s Kitchen
Categories Drop Cookies
Time 1h8m
Yield 22 cookies, 11 serving(s)
Number Of Ingredients 10
Steps:
- Cookies: Preheat the oven to 350°F Lightly grease two baking sheets.
- Stir all of the ingredients together until smooth. Scrape the bottom and sides of the bowl, and stir again till smooth. It will be a soft, batter-like dough.
- Drop batter onto the prepared baking sheets using a teaspoon, then lightly flatten using the back of a spoon sprayed with cooking spray. Bake the cookies for 6-8 minutes. They should spread, become somewhat shiny, and develop faintly crackly tops.
- Remove the cookies from the oven, and allow them to cool right on the pan.
- Filling: Mix the butter and peanut butter until smooth.
- Add the sugars and vanilla. Beat until smooth.
- Form balls with aproximetly one tablespoon batter each.
- Flatten each ball, then place between two cookies to form a sandwich.
Nutrition Facts : Calories 352.6, Fat 15, SaturatedFat 4.4, Cholesterol 5.5, Sodium 200.3, Carbohydrate 53.8, Fiber 4, Sugar 46.3, Protein 8.4
PEANUT BUTTER COOKIE AND CHOCOLATE SANDWICH BARS
These easy-to-prepare bars layer Betty Crocker peanut butter cookie mix and milk chocolate with almonds and toffee chips for a sensational dessert.
Provided by Inspired Taste
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans).
- In large bowl, stir together cookie mix, oil, water and eggs until soft dough forms.
- In bottom of ungreased 13x9-inch (3-quart) glass baking dish, press half of dough. Break chocolate bars into squares; arrange in rows on top of dough. Press remaining dough on top, covering chocolate bar squares.
- Bake 15 to 20 minutes or until golden brown. Cool completely, about 1 hour 30 minutes. For bars, cut into 6 rows by 4 rows.
Nutrition Facts : ServingSize 1 Serving
PEANUT BUTTER-CHOCOLATE SANDWICH COOKIES
A blend of semi-sweet chocolate and peanut butter makes a tasty filling for these tender, delicious peanut butter sandwich cookies.
Provided by My Food and Family
Categories Dairy
Time 58m
Yield 12 servings, 1 sandwich cookie (40 g) each
Number Of Ingredients 4
Steps:
- Heat oven to 325°F.
- Mix egg, sugar and 1 cup peanut butter until blended.
- Roll into 24 balls; place, 4 inches apart, on baking sheets. Flatten in crisscross pattern with fork.
- Bake 16 to 18 min. or until lightly browned. (Do not overbake.) Cool 5 min. on baking sheets. Transfer to wire racks; cool completely.
- Meanwhile, microwave chocolate and remaining peanut butter in microwaveable bowl on HIGH 30 sec. to 1 min. or until chocolate is completely melted and mixture is well blended when stirred. Cool completely.
- Fill cookies with chocolate mixture to make 12 sandwich cookies.
Nutrition Facts : Calories 220, Fat 15 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 135 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 13 g, Protein 7 g
PEANUT BUTTER SANDWICH COOKIES
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
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.
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.
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- Preheat the oven to 325°. Line several baking sheets with parchment paper. In a medium bowl, whisk the flour with the cocoa powder, baking soda and salt.
- In a medium saucepan, melt the unsweetened chocolate with the butter over low heat. Scrape the melted chocolate into a medium bowl and let cool. Stir in the granulated sugar and vanilla until blended, then mix in the eggs. Stir in the dry ingredients until a soft dough forms, then fold in the milk chocolate.
- Roll slightly rounded teaspoons of the dough into 3/4-inch balls. Arrange the balls 2 inches apart on the prepared baking sheets and flatten them slightly. Bake the cookies for about 13 minutes, or until firm outside but still soft in the center; rotate the baking sheets halfway through. Slide the parchment paper with the cookies onto wire racks to cool.
- In a small bowl, blend the peanut butter with the confectioners' sugar. Spread the flat side of half the cookies with the peanut butter filling, top with the remaining cookies and serve.
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4/5 (2)Total Time 1 hrCategory CookiesCalories 360 per serving
- Line two baking trays with baking paper. In a large mixing bowl, add the sugars and the butter and beat with an electric mixer until combined. Add the vanilla and egg and beat for a minute or so until smooth. Sift in the flour, baking soda, cornflour and cocoa into the mixture, and stir until combined and forms a chocolately dough. If it’s a little dry, add the tablespoon of milk and then stir in the chocolate chunks.
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Roll balls of the dough until smooth using your hands and pop onto the prepared trays. Place in the oven and bake for approximately 8-10 minutes before transferring to a wire rack to cool.
- Add your peanut butter, butter (make sure its nice and soft) and powdered or icing sugar to a large mixing bowl. Beat together on low using an electric mixer until combined and then turn the speed up a little and whizz until your mixture becomes nice and smooth. Add your frosting to a piping bag fitted with a large star tip and pipe onto one cookie and place another on top. Repeat with all cookies.
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