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! 

Fancy sandwich biscuits aren’t as popular here in the UK as I think they are in the US. They also haven’t been around as long in the UK and are quite new. I’ve just been a bit nerdy and had a google and Oreo’s, which are the best-selling biscuit in the United States, have been around since 1912. We only received these in widespread supermarkets here in the UK in 2008! So all those years, the US have been enjoying the biscuits with us having a Jammie Dodger as our most exciting sandwich biscuit! 

Now don’t get me wrong, I like a custard creme as much as the next person, but they’re not extremely exciting and different, unlike today’s modern sandwich biscuits. 

That then leads me to discuss the difference between a cookie and a biscuit. As far as I am aware, unless you are from the US or Canada you will refer to these crisp sweet treats as biscuits. That is unless they are softer and chewier, then they are referred to as a cookie. Whereas if you’re in the US or Canada, all ‘biscuits’ are cookies to you. Please correct me by commenting below if I’m wrong! 

Whatever you call them, they are delicious and are that bit more exciting than a normal biscuit especially as the filling flavours are becoming more inventive each year. 

I may be going against my British nature to say this, but I am not too much of a fan of traditional biscuits. I don’t particularly like a crisp biscuit because I find them quite dry and again, going against everything that is British; I don’t drink tea so I can’t even dunk my biscuits to soften them. That is why sandwich biscuits are the biscuit for me!

My husband brought me these peanut butter chips back from a work trip to the US. He went straight from the airport to Wallmart where he stocked up on goodies for me – I think they weighed 9kg! I haven’t seen these peanut butter chips in supermarkets here in the UK, but you can buy them online from Amazon. They are a bit pricey so you can easily leave them out and just double the chocolate chip quantity. 

The quantities below will make approximately 40 cookies which will therefore make 20 sandwich cookies. The will keep well in a sealed container for at least 3 days. 

Makes approximately 20 sandwich cookies

For the cookies
125g butter or margarine
100g light brown sugar
125g caster sugar
1 egg
1 tsp vanilla extract
225g self raising flour
½ tsp salt
100g milk chocolate chips
100g peanut butter chips 

For the filling
30g unsalted butter
130g smooth peanut butter
60g icing sugar
½ tsp vanilla extract
pinch of salt
1 – 2 tbsp milk 

1. Preheat the oven to 180ºC and line two baking trays with baking parchment or cooking liners
2. Beat the butter and sugars together until pale and very light; this should take around 10 mins

3. 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 

4. Using a tablespoon, scoop out the mix and then roll in your palms to get a smooth, uniform ball. Place on the lined baking tray leaving enough room between each ball to allow for the mix to spread

5. Stud the balls with a few of the reserved chips before baking in the oven for 10 minutes – they will be slightly gooey when they come out of the oven

6. Allow to cool for around 5 minutes on the tray before carefully moving to a wire rack to cool completely

7. Once cooled, match each cookie with another that matches it’s size – find your cookie a twin!

8. Make the filling by beating the peanut butter and butter together. Then add the icing sugar and mix before adding the salt and vanilla. Add enough milk until you get a smooth mix that is thin enough to pipe but not too runny
9. 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

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