Fluffy peanut butter cream sandwiched between dark chocolate sandwich cookies turned out to be an awesome idea. There is just something irresistible about the combination of peanut butter and chocolate.
Luckily, I was smart enough to make these, sample one and immediately send them away from my house. There would have been no self control involved if these were left in my refrigerator overnight. I’m certain they would have been my breakfast, lunch and dinner the following day.
I adjusted the flour in this recipe, in order to make the cookies a bit crispier than I normally like. The peanut butter filling softens the cookie to the perfect crispness without allowing them to get too soft.
If you are looking for the ultimate chocolate cookie recipe, and are not interested in stuffing them full of peanut butter, this recipe for Delicate Chocolate Cookies can not be beat and I have a gluten free recipe too!
Ingredients
- Cookie Ingredients:
- 1/4 cup brown rice flour *
- 1/4 cup tapioca starch *
- 2 tablespoons potato starch *
- 1/3 cup cocoa powder dutch process if possible
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/4 cup butter softened
- 1/2 cup light brown sugar
- 1/3 cup sugar
- 1 teaspoon vanilla
- 1 egg
- 1/2 cup dark chocolate or semi-sweet chocolate chips
- * if you do not need a GF version of this recipe simply substitute 1/2 cup flour for the items marked with an *
- Filling Ingredients:
- 2/3 cup smooth peanut butter
- 3/4 - 1 cup powdered sugar adjust to taste
- 4 - 6 tablespoons of heavy cream milk can be substituted
Instructions
- Whisk the flours, cocoa, salt, and baking soda together and set aside. In a mixing bowl, beat the butter and sugars together until smooth, about 2-3 minutes.
- Add the egg and vanilla and beat again. Add the dry ingredients and beat again just until combined. Stir in the chocolate chips.
- Chill the dough 1 hour. (or skip this step, like I forgot to do and it will result in much thinner cookies)
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silpat mat. Scoop the dough by 1/2 tablespoons onto the baking sheet, leaving at least 2" in between the cookies. Return the remaining dough to the refrigerator in between batches.
- Bake the cookies for 8 minutes, only until they begin to crisp on the edges and they look just a tiny bit gooey still in the center. Allow the cookies to cool on the baking sheet for at least 2-3 minutes before transferring to a wire rack to cool completely.
To Make The Filling
- While the cookies are cooling, combine the peanut butter and 3/4 cup of powdered sugar in a mixing bowl. Beat until well combined. Add 1/4 cup of cream and beat until smooth. Taste and adjust the sweetness as desired. Add the last 2 tablespoons of cream only if needed to achieve the desired consistency.
- When the cookies have cooled, turn over half the cookies and place about 1 tablespoon of the filling on top of them. Place another cookie on top of the filling and squeeze gently to spread the filling between them.
- Let the cookies rest for at least half an hour before serving, to soften the cookies and allow them to absorb more peanut butter flavor. Store in an airtight container in the refrigerator. Enjoy!
Pam says
Chocolate and peanut butter – my all-time favorite combination!
Jenn says
What can I say about these cookies that they already don't say for themselves? I mean, chocolate + peanut butter = happiness 🙂
Chris Scheuer says
Yum, just give me a cold glass of milk and I'd be in cookie heaven with these!
Tricia Buice says
Chocolate and peanut butter are my absolute favorite flavors combined! These are so pretty – great pictures, great recipe. Have a lovely Monday Mary!
Rosie @ Blueberry Kitchen says
Ooh yum, these look so good! Love the generous peanut butter filling!
Blond Duck says
Have you ever tried Pamela's GF baking mix? I wonder if that would work for these cookies.
Jen says
These cookies look amazing!! I wish I had one right now!! YUM!
Inside a British Mum's Kitchen says
Gorgeous looking cookies and I love the ingredients!Mary x
Monet says
Yep, I probably would be eating these for breakfast, lunch, and dinner. Chocolate and peanut butter is pure magic! Thank you for sharing!
Joy Bee says
Yum, it's like Reece's Peanut butter cups (my favorite by the way) in cookie form. Can't wait to try these.
Sue/the view from great island says
Unbelievable! I love sandwich cookies more than anything, and this combo can't be beat.
Geni says
Oooooh, these look fantastic!
Chris says
OhmygoodnessI want those right now.
Talia Keaney says
Save me. A quarter teaspoon butter?
Mary says
Oops! I've corrected the recipe. It should be 1/4 cup of butter. Thanks for catching that!
debzy says
Hi,I have a question about how much regular flour to use. Is it a 1/2 cup total or a 1/2 cup for each * item?Thank you.
Mary says
Use 1/2 cup flour total, not for each item with an *Hope that helps!Mary
debzy says
Thank you, that does help. I will try it again. I don't know what I did but they didn't look anything like yours! I'm having one of those weeks when I shouldn't try to bake! Fortunately it doesn't happen often. 🙂 I really like your site, by the way. The gluten free recipes are awesome!