chocolate peanut butter sandwich cookies

chocolate peanut butter sandwich cookies | withloveandcupcakes.com

these cookies are basically a reese’s peanut butter cup in cookie form. they are fun, sweet, creamy, chewy, and will please just about anyone you meet. i always worry when i make sandwich cookies that the cookies will end up too hard and then the filling will ooze out the sides when you bite into them (similar to the ice cream sandwich cookie smushing problem), but that is not a problem with these. the cookies have the perfect soft texture that allows you to bite right through them but still get a nice chew. and the filling is sweet, creamy peanut butter goodness. i can think of few things better.

chocolate peanut butter sandwich cookies | withloveandcupcakes.com

chocolate peanut butter sandwich cookies
 
yield: about 20 sandwich cookies

a reese's peanut butter cup, in cookie form.
adapted from:
ingredients
for the cookies
  • 1½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¾ teaspoon baking soda
  • ½ teaspoon instant espresso powder
  • ½ teaspoon salt
  • ¾ cup earth balance (or butter), softened
  • 1¼ cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
for the filling
  • ¼ cup earth balance (or butter), softened
  • ¼ cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 tablespoon almond milk
  • ¼ teaspoon vanilla extract
instructions
first, make the cookies
  1. preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
  2. in a medium bowl, combine the flour, cocoa powder, baking soda, espresso powder, and salt. set aside.
  3. in the bowl of a stand mixer, beat the earth balance and sugar on medium speed until they are light and fluffy, about 3-4 minutes. add the egg and vanilla and beat until smooth.
  4. with the mixer on low speed, gradually add the dry ingredients to the wet ingredients and continue beating until everything is combined.
  5. drop the cookie dough in tablespoons onto the prepared baking sheet. put the sheet into the freezer for 10 minutes, then use the bottom of your hand (or the bottom of a glass or the like) to slightly flatten the balls. bake the cookies in the oven for 8-10 minutes, until the cookies are just barely set in the middle. let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
then, add the filling
  1. in the bowl of a stand mixer fitted with the paddle attachment, beat the earth balance and peanut butter until they are combined and smooth. with the mixer on low speed, gradually add the powdered sugar until it is completely incorporated. add the almond milk and vanilla, and beat until everything is smooth. if you want your filling a little thicker, add more powdered sugar, and if you want it a little thinner, add more almond milk.
  2. drop or pipe about a tablespoon of filling onto half of the cookies, then close the sandwiches with the remaining cookies.

 

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