Peanut Butter and Chocolate Cookie Sandwiches
Recipe type: Dessert
Peanut Butter Cookies
  • 1-1/4 cups flour
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 1 stick butter, softened
  • 1 cup creamy peanut butter
  • ¾ cup granulated sugar + more for rolling cookies
  • ½ cup brown sugar, firmly packed
  • 1 large egg
  • 1 tbsp milk
  • 1 tsp vanilla
Rich Chocolate Frosting
  • 2 cups semisweet chocolate chips
  • 1-1/2 tbsp light corn syrup
  • 1 tsp vanilla
  • ¾ cup heavy cream
  • 1-1/2 cups powdered sugar
  1. Preheat oven to 350. Lightly grease or line a baking sheets with parchment paper.
  2. In a mixing bowl, cream together butter and peanut butter until smooth and fluffy.
  3. Add the sugars, the egg, the milk and vanilla. Mix well.
  4. Slowly add dry ingredients and mix until thoroughly combined.
  5. Pour some sugar in a shallow dish. Roll cookie dough into 1-inch balls and roll each ball around in the sugar until coated on all sides.
  6. Space sugary cookie balls evenly on your baking sheet, making sure to leave enough room for them to spread out. (You should get about 3 and a half dozen cookies.)
  7. Bake for 10-12 minutes (mine were perfect at 11).
  8. Allow cookies to cool for 5 minutes on the pan, then move them to cooling racks. Lightly cover the cookies with a sheet of plastic wrap, and leave them alone.
  9. In a large, microwavable bowl, melt together chocolate chips, vanilla, corn syrup, and heavy cream in 30 second increments until chips are melted and stirring the mixture gives you smooth, liquid chocolate.
  10. Let chocolate mixture cool completely to room temperature, then cover and stick your bowl in the fridge for 10-15 minutes. (Frosting should be thick but spreadable.)
  11. Spoon frosting generously on the bottoms of half your cookies. Top with remaining cookies to complete the sandwiches.
  12. Enjoy immediately, with lots of milk.
The cookies will be puffy straight out of the oven, but will settle down as they cool.
Recipe by Just Putzing Around the Kitchen at