Soft and chewy cookies sandwiched with deliciously smooth peanut butter filling – these Chocolate & Peanut Butter Sandwich Cookies are my idea of heaven. Chocolate and peanut butter are a classic combination of flavours, and one that I am a big fan of!
Chocolate & Peanut Butter Sandwich Cookies are the ultimate cookie
I absolutely love cookies. They are one of my favourite things to bake and eat. These Chocolate & Peanut Butter Sandwich Cookies are definitely taking the humble cookie to the next level. They are two soft chocolate and peanut butter chip cookies sandwiched together with a delicious peanut butter filling.
I first made these when Mr Curly brought me back peanut butter chips from a work trip to America a few years ago. Since then I am very pleased that the UK have caught up and I have finally been able to buy peanut butter chips here! They are smaller than normal chocolate chip size but that doesn’t matter. Other supermarkets may stock them but so far I have only seen then in Sainsbury’s.
Chocolate and peanut butter are a match made in heaven
Chocolate and peanut butter is a delicious flavour combination. I don’t often eat peanut butter as a flavour on its own. I’ve never been one for eating a peanut butter sandwich. But pair it with chocolate and I can’t resist! I love salty and sweet together so the saltiness of the peanut butter with the sweetness of chocolate is heaven! I have a few cookie recipes that might peak your interest! Peanut Butter Chocolate Crinkle Cookies and Peanut Butter Cup Cookies are some of my favourite cookie recipes.
If cookies aren’t your thing, try the tasty flavour combination with some Peanut Butter & Chocolate Banana Bread.
Chocolate & Peanut Butter Sandwich Cookie baking tips
These cookies are soft, which in my opinion all cookies should be! When they come out of the oven they will still be soft to the touch. Don’t be tempted to bake them for longer because they will loose their delicious softness. I would definitely recommend leaving them to cool on the baking trays for at least ten minutes before transferring them to a wire rack. If you try to move them when they are still too warm they tend to stick to the trays.
When making cookies, I like to use a small ice cream scoop to try and get the cookies as similar in size as possible. If you don’t have a small ice cream scoop, you can use a tablespoon measure to help try and get the cookies a similar size. Make sure you give them enough room to spread when they are baking. If they just touch that is fine; mine sometimes do! But if they are too close then they will all merge into one huge cookie. Although that sounds great, it’s not ideal for this recipe!
Whatever size you decide to make the cookies, try and get an even number so you have a pair for each cookie. Obviously the bigger you make the cookies, the fewer sandwich cookies you will have in the end.
Chocolate & Peanut Butter Sandwich Cookies
Soft and chewy cookies sandwiched with deliciously smooth peanut butter filling - these Chocolate & Peanut Butter Sandwich Cookies are my idea of heaven. Chocolate and peanut butter are a classic combination of flavours, and one that I am a big fan of!
For the cookies
- 125 g margarine
- 100 g light brown sugar
- 125 g caster sugar
- 1 egg
- 1 tsp vanilla extract
- 225 g self raising flour
- ½ tsp salt
- 100 g milk chocolate chips
- 100 g peanut butter chips
For the filling
- 30 g unsalted butter
- 130 g smooth peanut butter
- 100 g icing sugar
- pinch of salt
- 2 ½ tbsp semi-skimmed milk
Preheat the oven to 180ºC (fan assisted, 200°C non fan) and line three baking trays with baking parchment or cooking liners
Beat the butter and sugars together until pale and very light; this should take around 5 mins
Add the egg and vanilla and mix briefly before adding the flour and salt. Once just combined, add most of the chocolate and peanut butter chips and mix once more to incorporate the chips. Keep a couple of spoonfuls of chips for later
Using a tablespoon or small ice cream scoop, scoop out the mix. Put the dough on the lined baking tray leaving enough room between each ball to allow for the mix to spread
Stud the balls with a few of the reserved chips before baking in the oven for 10 minutes
Allow to cool for at least 10 minutes on the tray before carefully moving to a wire rack to cool completely
Once cooled, match each cookie with another that matches it's size - find your cookie a twin!
Make the filling by beating the peanut butter and butter together. Then add the icing sugar and mix before adding the salt and milk
Spoon the filling into a piping bag with a round tip and pipe the filling onto one of the cookie pairs, making sure you don't go too close to the edge. Then add the other cookie on top and press down slightly so the filling squidges to the edges of the cookie
Keep in an airtight container for 3 days.
Nutritional information is given as a guide only and my vary.