Yum. Chocolate chip cookies. Now add peanut butter to the mix. And double the goodness with a glob of creamy peanut butter chocolate spread between two of these tasty cookies. You’ve got a winner. And a whole bunch of deliciousness. This is based on a recipe from a 2006 issue of Bon Appétit. They used milk chocolate in the cookies as well as in the filling. I’m sure that would be good but on the sweet side. We are lovers of dark chocolate in my house so I went with Ghirardelli Bittersweet Chocolate Premium Baking Chips for both the cookies and filling. Semi-sweet would work, too.
No special treatment here. You will notice though that there’s a substantial amount of peanut butter mixed in with the cookie dough …more flavor is always a good thing, right? And these can easily be made gluten-free by switching out the flour.
While the cookies are cooling, let’s work on that filling. It is simple and straightforward. The chocolate chips, peanut butter, powdered sugar, and salt are combined in a bowl. The cream is then heated and poured over the mixture. As you are stirring, you’ll find that the chocolate will melt quickly and blend easily with the other ingredients.
Actually, it would be a good idea to prepare the filling before baking the cookies. When it’s all combined, the texture is a bit runny so it has to hang out in the fridge for about an hour until it is thick and spreadable.
peanut butter & chocolate chip sandwich cookies
Adapted from Bon Appetit.
Be sure to use regular peanut butter — not old-fashioned or freshly ground — for the best consistency in the cookie batter and the filling.
Ingredients
Cookies
- 1 3/4 cups all-purpose flour *
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse kosher salt
- 1/2 cup plus 1/3 cup powdered sugar
- 1/2 cup plus 1 tablespoon dark brown sugar (packed)
- 6 tablespoons unsalted butter, at room temperature (3/4 stick)
- 1/2 cup creamy peanut butter
- 1/2 cup vegetable oil
- 1 1/2 teaspoons pure vanilla extract
- 1 large egg
- 1 1/3 cups bittersweet or semi-sweet chocolate chips (about 8 ounces)
Filling
- 3 ounces bittersweet or semi-sweet chocolate, chopped (or use chips)
- 1/4 cup creamy peanut butter
- 2 tablespoons powdered sugar
- 1/4 teaspoon coarse kosher salt
- 6 tablespoons whipping or heavy cream
Instructions
Cookies
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Preheat oven to 350°F. Line baking sheets with parchment paper.
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Whisk the flour, baking powder, baking soda & salt in a medium bowl. Set aside.
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Using an electric mixer, beat the powdered sugar, dark brown sugar & butter in a large bowl to blend. Add the peanut butter and beat until creamy. Gradually beat in vegetable oil and vanilla extract, then the egg. Add the dry ingredients; mix just until blended. Stir in the chocolate chips.
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Drop cookie dough by level tablespoonfuls onto the prepared baking sheets, spacing about 1 1/2 inches apart. Bake cookies until puffed and golden brown, about 10 to 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.
Filling
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Place chocolate, peanut butter, powdered sugar, and kosher salt in a medium bowl. Bring whipping cream to boil in a small heavy saucepan. Pour the heated cream over the chocolate mixture; stir continuously until the mixture is melted and smooth. Chill until the filling is thick and spreadable, about 1 hour.
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Spread about 1 rounded teaspoonful of the chocolate-peanut butter filling on the flat side of 1 cookie. Top with a second cookie, forming a sandwich. Repeat with remaining filling and cookies. (Cookie sandwiches can be made 1 day ahead. Store in airtight container at room temperature.)
Recipe 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.