Yum, yum, yum, yum! The classic combination of chocolate and peanut butter is successful yet again! These cookie sandwiches are chewy, rich, and delicious. Be wary of the urge to overfill–just a thin layer of peanut butter filling will do. Overfill and you run the risk of (1) a treat that is too sweet and (2) the frosting squeezing out the sides.
–This cookie recipe made about 55 small cookies (about 1/2 tablespoon of dough each), which I sandwiched together to make about 27 sandwich cookies. (To make about 25 large cookies use about 1 1/2 tablespoons of dough for each.)
–Parchment paper or a silpat (a non-stick baking mat) are a must here.
–I used a combination of dark chocolate and milk chocolate (about half and half) to yield a rich, yet not overpowering chocolaty flavor.
–I used a bit less baking powder than the recipe below indicates so that my cookies would be a little thinner and less poofy.
–I doubled the peanut butter filling recipe and ended up with some leftover.
Better than Brownie Cookie Peanut Butter Sandwiches:
Better than Brownie Cookies
- 2 2/3 cups (466g) dark chocolate, chopped
- 4 tablespoons unsalted butter, room temperature
- 4 eggs
- 1 1/3 cups sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup semi-sweet mini chocolate chips
Preheat the oven to 350ºF. Line two large baking sheets with baking paper.
Melt the chopped chocolate with the butter in a small saucepan over low heat – stir constantly until smooth. Mix eggs, vanilla and sugar in a medium bowl. Combine thoroughly. Set aside.
Sift flour and baking powder together in a small bowl.
Add melted chocolate mixture to the egg mixture and slowly add dry ingredients. When combined, add the cup of chocolate chips and stir.
Scoop dough (more like batter!) onto prepared sheets. Bake for 10-12 minutes or until they are firm on the outside (dough loses its sheen). Leave to cool completely on sheets.
Peanut Butter Filling
- 3 tablespoons butter, softened
- 1 cup confectioners’ sugar
- 1/2 cup smooth peanut butter
- 2 1/2 tablespoons heavy whipping cream
In a stand mixer (or using a hand mixer) cream 3 tablespoons butter with the confectioners’ sugar, 1/2 cup smooth peanut butter, and the cream. Fill the filling into a pastry bag and squeeze filling onto half of the cooled cookies, then top with the other half to form sandwiches.