Attention chocolate and peanut butter fans – I got something for you: delicious Chocolate & Peanut Butter Sandwich Cookies. Big, thick chocolate cookies filled with a peanut butter buttercream. You have to be careful here not to eat too many of them without even realizing. They are very dangerous cookies ;P
To be honest – you should always be careful with sweet stuff. Including cookies. Those are normally a bit smaller, and you often don’t notice you’ve eaten too much already. I would not recommend grabbing a second or third cookie sandwich here right away. They are massive. Two big chocolate cookies and a good amount of buttercream in between… that’s a lot. Believe me ;)
Some would probably call these sandwich cookies mini cakes. A regular slice of cake is not much bigger. If you cut one of these sandwich cookies in half, add a bit more buttercream and press them together you would have a good-sized 4 layer cookie/mini-cake. The recipe is good for 14 sandwiches… that’s pretty much a whole cake all together ;P
All joking aside – the cookies here are super chocolaty, slightly crumbly and softer than other cookies. Combining them with a layer of buttercream helps actually to not end up with a huge mess. The cream keeps everything together – even when the cookies start to crumble ;P However, if the cream is too warm and soft, there is a completely different disaster looming – in this case you could end up being covered completely with buttercream when biting into the cookie sandwich. The softer buttercream will squeeze out left and right…
I recommend letting the cookies rest for a while after assembling them. Ideally you give them some time in the fridge as well. Just to be safe. This will firm up the buttercream and reduce the potential for a »devastating disaster«. Just sayin’… ;P
I got a lot more cookie sandwich recipes here on the blog. Two of my favorite recipes are Ovomaltine Sandwich Cookies (sooo good!) and colorful Funfetti Sandwich Cookies. The small funfetti cookies are perfect for a party and super delicious.
INGREDIENTS / ZUTATEN
(about 14 cookies)
For the cookies:
10.6 oz. (300g) all-purpose flour
5.3 oz. (150g) confectioners’ sugar
2.1 oz. (60g) cocoa powder
1/4 tsp. salt
1 cup (230g) butter
For the peanut butter filling:
3.5 oz. (150g) peanut butter
3.5 oz. (100g) butter, at room temperature
7 oz. (100g) confectioners’ sugar
1 pinch of salt
some heavy cream (optional)
(etwa 14 Cookies)
Für den Teig:
300g Mehl (Type 405)
150g Puderzucker
60g Kakaopulver
1/4 TL Salz
230g Butter
Für die Füllung:
150g Erdnussbutter (cremig)
100g weiche Butter
100g Puderzucker
1 Prise Salz
ggf. etwas Schlagsahne (optional)
DIRECTIONS / ZUBEREITUNG
1. Add flour, confectioners’ sugar, cocoa powder, and salt to a large bowl. Add the butter in small pieces and mix to combine. Rub everything between your fingers and knead until you get a smooth dough. Shape the dough into a log with a diameter of 2 inches (5cm), wrap into plastic wrap, and place in the fridge for at least 2 hours (or overnight).
2. Preheat the oven to 285°F (140°C). Line a baking sheet with baking parchment and set aside. Take the dough out of the fridge and cut it into thin slices (about 28). Place the dough slices with some space in between on the baking sheet – place the remaining dough that did not fit on the baking sheet back in the fridge. Bake the cookies for 22-24 minutes. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely. Repeat the process with the remaining dough.
3. For the filling add peanut butter, butter, confectioners’ sugar, and salt to a large bowl and mix for 3-4 minutes (with a handheld mixer) until well combined and smooth. Add some heavy cream and mix in if the mixture seems too thick. Add a small amount of buttercream on a cooled cookie and sandwich it with a second cookie. Repeat until all buttercream and cookies are combined. Store the sandwich cookies in a cool place.
1. Mehl, Puderzucker, Kakao und Salz in einer großen Schüssel vermengen. Die Butter in kleinen Stücken dazugeben, vermengen und dann zu einem glatten Teig verkneten. Den Teig zu einer Wurst mit etwa 5cm Durchmesser formen, in Klarsichtfolie einschlagen und dann für mindestens 2 Stunden (oder über Nacht) in den Kühlschrank legen.
2. Den Ofen auf 140°C (285°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Den Teig aus dem Kühlschrank holen und in etwa 28 dünne Scheiben schneiden. Die Teigscheiben mit genügend Abstand zueinander auf das Backblech setzen. Alles, was nicht auf das Blech passt, zurück in den Kühlschrank legen. Die Cookies für 22-24 Minuten backen. Aus dem Ofen holen und einige Zeit auf dem Blech abkühlen lassen, dann auf ein Kuchengitter setzen und komplett abkühlen lassen. Vorgang mit dem restlichen Teig wiederholen.
3. Für die Füllung Erdnussbutter, Butter, Puderzucker und Salz in eine große Schüssel geben und etwa 3-4 Minuten lang (mit einem Handrührgerät) hell und luftig aufschlagen – die Masse sollte schön cremig sein. Sollte die Creme zu fest wirken, ein wenig Sahne dazugeben und unterrühren. Die Buttercreme auf abgekühlte Cookie geben und jeweils mit einem zweiten Cookie zu einem Sandwich zusammenpressen. Die Sandwich Cookies an einem kühlen Ort aufbewahren.
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Here is a version of the recipe you can print easily.
Print
Chocolate Peanut Butter Sandwich Cookies
- Prep Time: 00:15
- Cook Time: 00:24
- Total Time: 04:00
- Yield: 14 1x
- Category: Cookies
- Cuisine: United States
- Diet: Vegetarian
Description
The perfect cookies for peanut butter fanatics: Chocolate Peanut Butter Sandwich Cookies. Soooo delicious! The combination is awesome!
Ingredients
For the cookies:
10.6 oz. (300g) all-purpose flour
5.3 oz. (150g) confectioners’ sugar
2.1 oz. (60g) cocoa powder
1/4 tsp. salt
1 cup (230g) butter
For the peanut butter filling:
3.5 oz. (150g) peanut butter
3.5 oz. (100g) butter, at room temperature
7 oz. (100g) confectioners’ sugar
1 pinch of salt
some heavy cream (optional)
Instructions
1. Add flour, confectioners’ sugar, cocoa powder, and salt to a large bowl. Add the butter in small pieces and mix to combine. Rub everything between your fingers and knead until you get a smooth dough. Shape the dough into a log with a diameter of 2 inches (5cm), wrap into plastic wrap, and place in the fridge for at least 2 hours (or overnight).
2. Preheat the oven to 285°F (140°C). Line a baking sheet with baking parchment and set aside. Take the dough out of the fridge and cut it into thin slices (about 28). Place the dough slices with some space in between on the baking sheet – place the remaining dough that did not fit on the baking sheet back in the fridge. Bake the cookies for 22-24 minutes. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely. Repeat the process with the remaining dough.
3. For the filling add peanut butter, butter, confectioners’ sugar, and salt to a large bowl and mix for 3-4 minutes (with a handheld mixer) until well combined and smooth. Add some heavy cream and mix in if the mixture seems too thick. Add a small amount of buttercream on a cooled cookie and sandwich it with a second cookie. Repeat until all buttercream and cookies are combined. Store the sandwich cookies in a cool place.
Notes
Get your bake on!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
