Peanut Butter Sandwich Cookies

These Peanut Butter Sandwich Cookies are the reverse of the traditional peanut butter cup. Two soft, peanut butter cookies on the outside stuffed with rich chocolate frosting on the inside. Yum!

Peanut butter and chocolate is the perfect combination! If you love peanut butter cups then you are going to love these Peanut Butter Sandwich Cookies. These cookies are the reverse of the traditional peanut butter cup because the peanut butter is on the outside, and this time, the chocolate is on the inside. This recipe is so easy! It’s just two soft, chewy and delicious peanut butter cookies stuffed with rich, homemade chocolate frosting. Add some holiday sprinkles and these cookies are perfect for any holiday. And with Christmas coming up, hey, why not add some Christmas sprinkles and call them Christmas Peanut Butter Sandwich Cookies? Bring them to your cookie swap or add them to your cookie platter. Everyone will love them!

Tips for making the Best Peanut Butter Sandwich Cookies

• Use room temperature butter. Let the butter stand at room temperature about 1-2 hours before using. Butter should not be too soft but rather cool to the touch. Press your finger down on the butter. Your finger should leave a little dent but not sink too far down. In addition, the butter should not be too greasy or shiny. 
• Use a combination of butter and vegetable shortening. For most cookies, I use half butter and half vegetable shortening. Butter adds great flavor to the cookies, but often produces flat cookies that spread. Shortening adds structure without adding flavor. So the two work perfectly together to make a great cookie!
• Invest in good equipment. I use the Kitchen Aid Artisan Series 5 Stand Mixer. Since I bake a lot, it’s worth the money. I highly recommend investing in these Doughmakers Cookie Sheets as well, especially if you love to bake cookies. They are the BEST sheets you will ever use. The aluminum, patented, pebble patten, allows the cookie sheet to heat up quickly and evenly, as well as cool down quickly. In addition, the sheets allow for even air flow and browns cookies perfectly. The cookies are so easy to release directly from the sheet without having to use non-stick coatings or parchment paper. And with Christmas around the corner these will make great gifts for any baker.
• Use a cookie scoop! Using a cookie scoop ensures that your cookies are round and even in size, while enabling the cookies to bake at the same rate. Make sure to pack in the cookie dough, creating tall mounds that will help reduce spreading and create a thicker cookie. 
• Don’t over bake!  Overbaking creates hard, dry cookies. In my opinion, it’s better to underbake them. If a recipe calls for 10 minutes, at the 9 minute mark, take a look at them. If they are just starting to brown around the edges, take them out. Another way to tell if your cookies are just about done is to press your finger down lightly on the cookie, if it leaves a little dent, then they are probably done. Once done, remove the cookies from the oven and let them sit on the cookie sheet for about 2-3 minutes. The residual heat will help to finish them off, as well as, make them easier to transfer to a cooling rack.
• Invest in a wire rack: Wire racks allow the air to circulate, help the cookie cool quickly, and eliminate carry over baking.

Peanut Butter Sandwich Cookies-Ingredients

Peanut Butter Cookies

• 1/4 cup butter (softened)
• 1/4 cup vegetable shortening
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar (packed)
• 1 egg
• 1 tsp pure vanilla extract
• 1/2 cup creamy peanut butter
• 1 1/4 cup flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Chocolate Frosting

• 2 tbsp butter (softened)
• 2 oz Baker’s unsweetened chocolate (melted)
• 1 cup powdered sugar
• 6 tbsp milk
• 1 tsp pure vanilla extract

Instructions

Peanut Butter Cookies

• Preheat oven to 375 degrees.
• Using a stand mixer with a paddle attachment or a hand mixer, beat butter and vegetable shortening until combined.
• Add granulated sugar and dark brown sugar and beat until light and fluffy.
• Add egg and pure vanilla extract and beat.
• Beat in creamy peanut butter until incorporated.
• Add flour, baking powder, baking soda and salt and beat until combined. 
• Scoop dough into 1 inch balls and roll dough balls until they are smooth and even. 
• If using Doughmakers Baking Sheet, place dough balls on the baking sheet 3 inches apart. If not using Doughmakers Baking Sheet, line the baking sheet with parchment paper first before dropping dough balls onto the baking sheet.
• Bake for 10-12 minutes for a softer cookie or until the edges are golden brown. Bake 12-14 minutes for a crunchier cookie.
• Remove from oven and let cookies stand on the baking sheet for about 5 minutes.
• Move to a wire rack and cool completely.

Chocolate Frosting

• Melt Baker’s chocolate in a small sauce pan over medium-low heat. 
• Using a hand mixer, beat butter, melted chocolate, powdered sugar, milk and pure vanilla extract until smooth and creamy. If thick, add a little milk at a time to get desired consistency. 

Assembly

• Use a cake knife and spread chocolate frosting onto the bottom of one cookie. Fill to about and 1/8 inch from the edge.
• Place the other cookie on the top and press gently.
• Dip in holiday sprinkles.
• Serve and enjoy!
• Store in an airtight container for up to 5 days. To freeze store cookies without frosting in an airtight container for up to 3 months. Let thaw, make frosting, fill, serve and enjoy!

For other holiday cookies try:

Christmas Tree Sugar Cookies

Chocolate Brownie Crinkle Cookies

5 Ingredient Chocolate Chip Coconut Balls

Festively Pretty Raspberry Linzer Cookies

Simple & Delicious Graham Cracker Bars

Toasted Coconut Peanut Butter Balls