Chocolate Peanut Butter Cookie Sandwiches
Chocolate and peanut butter come together to create the ultimate treat: Chocolate Peanut Butter Cookie Sandwiches!
Ingredients
- 14 tbsp (199g) Unsalted Butter, at room temperature
- 1/2 cup (100g) White Sugar
- 1/2 cup (110g) Brown Sugar
- 1 tsp Vanilla
- 1 Large Egg at room temperature
- 2 cups (240g) All Purpose Flour, recommend that you weigh rather than measure volumetrically
- 3/4 cup (75g) Dutch Cocoa Powder, sifted
- 1/2 tsp Salt
- 3/4 cup (180g) Creamy Peanut Butter
Instructions
- Add the butter, white sugar, brown sugar, and vanilla to a bowl, then beat with a hand mixer until it looks creamy and combined. Add the egg and beat well until it is well-combined with everything else and the batter looks smooth.
- In a separate bowl, whisk together the flour, sifted cocoa, and salt, then add this into the batter. Beat until a sticky dough forms. Using your hands, bring together the cookie dough then divide the dough in half. Shape each half into a disc shape. Wraps the discs with plastic wrap, then place into the fridge to chill for 2 hours.
- Preheat the oven to 375°F. Prepare 2 to 4 baking sheets with parchment paper.
- Remove one dough from the fridge and allow it to sit on the counter for 5 to 10 minutes to warm slightly. Unwrap the dough, and place between two pieces of parchment paper;
- Roll the dough out, between the parchment, to be between 1/8” to 1/4” thick, then using a cookie cutter, cut out the cookies, then transfer them onto the baking sheets (12 per sheet).
- Using a mini heart cookie cutter (or any small cookie cutter), cut out the centre of 1/2 of the cookies. Next, place the cookies into the freezer for 20 minutes.
- Repeat steps on second disc of dough.
- Remove the sheets from the freezer, then bake the cookies for about 10-12 minutes, or until they look matte.
- Allow the cookies to cool to room temperature, then spread ½ of the cookies with peanut butter, then sandwich together with another cookie.