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RECIPE
17 INGREDIENTS11 STEPS1hr 20min

Peanut Butter & Chocolate Chip Sandwich Cookies

4.5
2 Ratings
You will notice though that there’s a substantial amount of peanut butter mixed in with the cookie dough. Be sure to use regular peanut butter — not old-fashioned or freshly ground — for the best consistency in the cookie batter and the filling. And these can easily be made gluten-free by switching out the flour.
Peanut Butter & Chocolate Chip Sandwich Cookies Recipe | SideChef
You will notice though that there’s a substantial amount of peanut butter mixed in with the cookie dough. Be sure to use regular peanut butter — not old-fashioned or freshly ground — for the best consistency in the cookie batter and the filling. And these can easily be made gluten-free by switching out the flour.
A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
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A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
1hr 20min
Total Time
$0.89
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12

Cookies

1 3/4 cups
1 tsp
Baking Powder
1/2 tsp
Baking Soda
1/2 cup
Powdered Confectioners Sugar
plus 1/3 cup
1/2 cup
Dark Brown Sugar , firmly packed
plus 1 tablespoon
1/3 cup
Unsalted Butter , room temperature
1/2 cup
Creamy Peanut Butter
1/2 cup
Vegetable Oil
1/2 Tbsp
Pure Vanilla Extract
1 1/3 cups
or Semi-Sweet Chocolate Chips
2/3 cup
Bittersweet Chocolate , chopped
or Semi-Sweet Chocolate

Filling

1/4 cup
Creamy Peanut Butter
2 Tbsp
Powdered Confectioners Sugar
1/3 cup
Whipping Cream
or Heavy Cream
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Nutrition Per Serving

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CALORIES
530
FAT
38.2 g
PROTEIN
8.6 g
CARBS
45.2 g

Author's Notes

For a gluten-free version: Use Bob's Red Mill Gluten Free 1-to-1 Baking Flour in place of the all-purpose flour.

Cooking Instructions

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Step 1
Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
Step 2
Whisk All-Purpose Flour (1 3/4 cups) , Baking Powder (1 tsp) , Baking Soda (1/2 tsp) , and Coarse Kosher Salt (1/2 tsp) . Set aside.
Step 3
Using an electric mixer, beat the Powdered Confectioners Sugar (1/2 cup) , Dark Brown Sugar (1/2 cup) , and Unsalted Butter (1/3 cup) in a large bowl to blend.
Step 4
Add the Creamy Peanut Butter (1/2 cup) and beat until creamy. Gradually beat in Vegetable Oil (1/2 cup) , Pure Vanilla Extract (1/2 Tbsp) then the Large Egg (1) .
Step 5
Add the dry ingredients; mix just until blended. Stir in the Bittersweet Chocolate Chips (1 1/3 cups) .
Step 6
Drop cookie dough by level tablespoonfuls onto the prepared baking sheets, spacing about 1 1/2 inches apart.
Step 7
Bake cookies until puffed and golden brown, about 10-12 minutes. Cool slightly, then transfer cookies to rack to cool completely.
Step 8
To make the filling, place Bittersweet Chocolate (2/3 cup) , Creamy Peanut Butter (1/4 cup) , Powdered Confectioners Sugar (2 Tbsp) , and Coarse Kosher Salt (1/4 tsp) in a medium bowl.
Step 9
Bring Whipping Cream (1/3 cup) to boil in a small heavy saucepan. Pour the heated cream over the chocolate mixture; stir continuously until the mixture is melted and smooth.
Step 10
Chill until the filling is thick and spreadable, about one hour.
Step 11
Spread about 1 rounded teaspoonful of the chocolate-peanut butter filling on the flat side of one cookie. Top with a second cookie, forming a sandwich. Repeat with remaining filling and cookies.
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Nutrition Per Serving
Calories
530
% Daily Value*
Fat
38.2 g
49%
Saturated Fat
21.8 g
109%
Trans Fat
0.1 g
--
Cholesterol
41.3 mg
14%
Carbohydrates
45.2 g
16%
Fiber
3.6 g
13%
Sugars
24.4 g
--
Protein
8.6 g
17%
Sodium
311.4 mg
14%
Vitamin D
0.1 µg
0%
Calcium
30.2 mg
2%
Iron
2.0 mg
11%
Potassium
141.9 mg
3%
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