peanut butter and chocolate cookie sandwhiches

★★★★★ 2 Reviews
hellchell1 avatar
By Patsy Fowler
from Anderson, SC

I make these for the kids to they love these they beg for them all the time

★★★★★ 2 Reviews
serves 3 1/2 dozen
prep time 35 Min
cook time 10 Min

Ingredients For peanut butter and chocolate cookie sandwhiches

  • 1 1/4 c
    flour
  • 3/4 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1 tsp
    salt
  • 1 stick
    butter, softened
  • 1 c
    peanut butter, creamy
  • 3/4 c
    sugar plus more for rolling cookies
  • 1/2 c
    brown sugar, firmly packed
  • 1 lg
    egg
  • 1 Tbsp
    milk
  • 1 tsp
    vanilla extract
  • RICH CHOCOLATE FROSTING:
  • 2 c
    semi-sweet chocolate chips
  • 1 1/2 Tbsp
    light corn syrup
  • 1 tsp
    vanilla extract
  • 3/4 c
    heavy cream
  • 1 1/2 c
    powdered sugar
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How To Make peanut butter and chocolate cookie sandwhiches

  • 1
    Preheat oven to 350. Lightly grease or line baking sheets with parchment paper.
  • 2
    In a mixing bowl, cream together butter and peanut nutter 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 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.
  • 7
    Bake for 10-12 minutes. The cookies will be puffy straight out of the oven, but will settle down as they cool.
  • 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 microwaveable 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 cookie mixture cool completely to room temperature, then cover and stick your bowl in the fridge 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. Serve with lots of milk.

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