Chocolate and Peanut Butter Sandwich Cookies

This Chocolate and Peanut Butter Sandwich Cookie recipe is certainly one to try! I mean, who doesn't love a peanut butter and chocolate flavoured biscuit?

The recipe produces a cookie style biscuit which is packed with peanut butter and chocolate flavour. They're easy to make, and will satisfy the fussiest of cookie fans!

 Very Chocolaty Cookie

Wanting to create a cookie style bake with the wonderful softness and chew that they bring rather than the snap of a traditional biscuit, I added melted chocolate rather than just cocoa powder into the cookie dough mixture.  And with the whopping 300g of melted chocolate in these sandwiched cookies, along with some cocoa powder to bring even more more depth of flavour, there's no denying that these are chocolate cookies!

And a Peanutty Filling

The peanut butter frosting used to sandwich together these chocolate cookies was full of peanut butter flavour, simple to make and used just 130g of smooth peanut butter (along with some butter and icing sugar!)

The Perfect Sandwich Biscuit

The challenges of producing the perfect sandwich biscuit is to ensure the biscuits are uniform in size, as well as not producing a sandwich cookie where the filling squelches out when bitten into.  

Although the cookie dough for these chocolate cookies was hand shaped rather than cut with a biscuit cutter, as you might with a shortbread for instance, by being a little OCD and weighing the dough portions before rolling it into a ball, each of the biscuits will have that uniform appearance - which of course makes pairing them up child's play! 

But don't worry if you can not be bothered with the hassle of weighing each ball of dough, simple go by eye and pair up equally sized biscuits before filling. Who cares if some cookies are bigger than others? ( I don't Iso long as im getting the biggest one 🤣🤣.)

The frosting, as you may be able to tell from the images, was also fairly thick to prevent it from oozing out when bitten into, and yet was soft enough to 'give' with the delicious nature of the cookies.

 Ingredients

Scroll down to see recipe card for full instructions and quantities.

For the Chocolate Cookie Dough

• Milk chocolate 
• Dark ( Plain) chocolate 
• Butter - I tend to use lightly salted butter as that is what I have in the fridge. If you use unsalted butter, add a pinch of salt. 
• Granulated sugar
• Light muscovado sugar - Muscovado sugar is less refined than soft brown sugar and retains much of its molasses component. Whereas some soft brown sugars are actually refined white sugar with the molasses added back to it. While the two are generally interchangeable, muscovado sugar is not only less processed, it also has a more complex caramel like flavour, which is it why it is my preferred choice of the two.
• Eggs - Large 2 whole plus 1 egg yolk
• Vanilla extract
• Self-raising flour - I use it for convenience in many of my baking recipes. (Self-rising flour in the US is different to the self-raising flour we have here in the UK. So if you are based in the US, I suggest you use plain flour with baking powder to get the same results. Add 1 teaspoon baking powder per 100g (3½oz) of plain flour. )
• Cocoa powder - Use a high-quality cocoa powder for a truly chocolate packed flavour. 
• Cornflour - (US = cornstarch)

For the Peanut Butter Frosting

• Icing sugar (US = confectioner's sugar)
• Butter - see above
• Smooth peanut butter

Equipment

A piping bag and nozzle makes sandwhiching the cookies together easier and more uniform but is not essential. You can just spread the filling over the cookie with a dinner knife if you prefer.

Lining the baking sheets ensures the cookies do not stick. Line with greaseproof paper or baking parchment. Alternatively, I like to use reusable silicone liners to avoid waste.

Storage

The cookies will keep for up to a week if stored in an airtight container in a cool place.

The cookies can be frozen for up to 2 months.

So, here's how to make Chocolate & Peanut Butter Sandwich Cookies.

📖 Recipe

Chocolate & Peanut Butter Sandwich Cookies

These cookie style biscuit are easy to make, and will satisfy thefussiest of cookie fans!

Course afternoon tea, Snack

Cuisine British

Keyword biscuit, chocolate, sandwhich cookie

Prep Time 30 minutes mins

Cook Time 9 minutes mins

Servings 20

Author Jacqueline Bellefontaine

Print Recipe Pin Recipe Save Recipe Saved!

Equipment

• 2 baking sheets
• non stick baking parchment or
• reusable silicone liner
• large heatproof bowl
• piping pag
• plain nozzle

Ingredients

For the Chocolate Cookie Dough

• 150 g milk chocolate (5oz), broken into pieces
• 150 g dark chocolate (5oz), broken into pieces
• 125 g butter (4oz), cut into cubes
• 100 g granulated sugar (3½oz)
• 125 g light muscovado sugar (4oz)
• 2 large eggs
• 1 egg yolk
• 1 teaspoon vanilla extract
• 225 g self raising flour (8oz)
• 40 g cocoa powder (1½oz)
• 1 teaspoon cornflour

For the Peanut Butter Frosting

• 125 g butter (4oz) softened
• 125 g smooth peanut butter (4oz)
• 150 g Icing Sugar (5oz)

Instructions

To make the cookies

• Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Line two baking sheets with nonstick baking parchment or a reusable silicone liner.
• Place 150g each milk and dark chocolate in a large heatproof bowl and add 125g butter Place over a saucepan of gently simmering water and stir with a spatula until the chcolate and butter has melted and combimned together. Remove the bowl from the pan and allow to cool for a couple of minutes.
• Add 100g granulated sugar and 125g light muscbado sugar to the melted chocolate and stir in. Lightly beat the two eggs and egg yolk together with a fork and add to the chocolate mixture along with 1 teaspoon vanilla extract. Stir well with a wooden spoon to combine. Sieve 225g flour, 40g cocoa powder and 1 teaspoon cornflour into the batter. Mix together well, checking the bottom of the mixture to ensure there are no pockets of flour. Leave the batter for 4 or 5 minutes to allow it to firm up a little.
• Use a teaspoon to create balls of dough, of roughly equal size. Place onto the prepared baking sheet, spacing them well apart. Slightly flatten the cookie dough balls with your hand to create thick discs.
• Place the baking sheet into the oven and bake for 10 minutes. Allow the cookies to cool for 5 minutes on the baking sheet. Use a pallet knife or fish slice to carefully transfer them to a wire rack to finish cooling and firming up.

To make the peanut butter filling

• Place 125g butter into a mixing bowl. Beat to ensure it is nice and soft. Add 125g peanut butter and mix well to combine. Sieve about a third of the 150g icing sugar into the buttery mixture and mix together. Continue adding the icing sugar and mix until it is well combined.

To complete

• Once the cookies have completely cooled and firmed up, pair them to those of equal size and shape. Half fill a piping bag fitted with a plain round nozzle with the peanut butter frosting. Turn a chocolate cookie over. Pipe a circle of frosting around the circumference of the cookie, about 3 - 4mm from the edge. Pipe a spiral of frosting within the circle. The underside of the cookie will now have a coating of frosting. Sandwich the cookie with its pair. Repeat until all of the cookies have been sandwiched together.
• Enjoy!

Notes

Cook's Notes

You may want to weigh the balls of raw cookie dough to ensure equal size, this will aid matching them up when they are sandwiched together. My balls of dough weighed 26 - 27g.

After baking for 10 minutes will be puffed up and will be soft. On cooling the cookies will have flattened and will be starting to firm up.

Storage

The cookies will keep for upto a week if stored in an airtight container in a cool place.

Tried this recipe?Leave a comment or mention @OnlyCrumbsRemain or tag #OnlyCrumbsRemain!

Pin for Later