Peanut Butter Sandwich Cookies with Chocolate Frosting

Two soft & chewy cookies slathered with milk chocolate buttercream. If you like peanut butter cups – these Peanut Butter Sandwich Cookies with Chocolate Frosting are for you. 
I’ve made my fair share of peanut butter & chocolate recipes. But I don’t believe in too much of a good thing.
And 1kg jars of peanut butter were on sale. So clearly I’d be losing money if I didn’t buy a massive jar and start baking.

Enter Peanut Butter Sandwich Cookies with Chocolate Frosting. Two soft & chewy peanut butter cookies sandwiched together with smooth chocolate buttercream frosting. They’re like a reverse peanut butter cup in delicious, home made cookie form.


Two soft & chewy cookies slathered with milk chocolate buttercream. If you like peanut butter cups - these Peanut Butter Sandwich Cookies with Chocolate Frosting are for you. 
Ingredients
For the Peanut Butter Cookies
  • 1/3 cup unsalted butter , softened to room temperature
  • 1/3 cup smooth peanut butter , not natural or homemade
  • 2/3 cup packed brown sugar , light or dark
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour spooned & leveled
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt to taste
  • For the Chocolate Buttercream*
  • 1/2 cup unsalted butter , softened to room temperature
  • 2/3 cup unsweetened cocoa powder
  • 1 and 1/2 -2 cups icing/confectioner's/powdered sugar
  • 1 teaspoon vanilla
  • 2-4 tablespoons whipping cream , half & half cream or milk

Instructions
  1. In a large bowl using an electric mixer on medium speed, beat the butter until light and fluffy (about 1 minute). Add in the peanut butter and sugar and continue beating until evenly mixed, followed by the egg and vanilla. Turn the mixer down to low and carefully add in the flour, baking soda and salt. Beat until combined, turning off the mixer and scraping down the sides of the bowl as necessary.
  2. Place the bowl of dough in the fridge for 20 minutes. Then once ready to bake preheat the oven to 350F degrees and line 2 cookie sheets with parchment paper or a silicone baking mat. Form the dough into balls about 1 to 1.5 tablespoons in size, preferably using a cookie scoop. You should end up with about 20-24 cookie dough balls. Place the balls about 2 inches apart on the tray and bake for 7-9 minutes until the tops look almost set. You do not need to flatten the cookies before baking.
  3. Allow the cookies to cool on the tray for about 10 minutes, then place on a wire rack to continue cooling.
  4. To make the frosting, in a large bowl using a stand or hand-held electric mixer beat the butter on medium speed until light and fluffy. Add in the cocoa and vanilla and continue beating. Carefully add in the icing sugar about 1/2 cup at a time, alternating with adding 1 tablespoon of milk/cream after each 1/2 cup of icing sugar until the desired consistency is reached.
  5. To assemble the cookies, spread a dollop of frosting onto the bottom of one cookie and gently place the second cookie on top. Alternatively, you could use a piping bag to pipe the frosting onto the bottom of the first cookie.
Recipe Notes
*You will likely end up with extra frosting.

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