If I were stranded on a deserted island and could only bring three things with me I would choose Ryan Gosling, sun tan lotion, and these Peanut Butter and Chocolate Sandwich cookies.
Actually I might just scratch the first two and only bring my sandwich cookies. Then I wouldn’t have to share.
But sometimes even a classic needs a little facelift.
These peanut butter and chocolate sandwich cookies take the best food combo in the world – PEANUT BUTTER AND CHOCOLATE and somehow magically make them even better. Ridiculously better. Obsessively better.
These are soft peanut butter cookies with smooth semisweet chocolate filling smushed in-between them. It’s such a simple combo, but the balance of texture and flavor is out of this world.
And! As if these couldn’t get any better…. these are so easy to make. The peanut butter cookie is only 5 ingredients, mixed in only 1 bowl! Also, you can freeze the rolled balls of dough before baking for up to a month so you can make a batch now and have them all ready to go to bake for Christmas.
2-1/2 cups smooth peanut butter, at room temperature
1-1/2 cups firmly packed light brown sugar
1 tsp. baking soda
2 large eggs
2 tsp. pure vanilla extract
For the Chocolate Filling:
10 oz. semisweet chocolate, coarsely chopped (about 2 cups)
4 oz. (8 Tbs.) unsalted butter, cut into 4 pieces
2. In a large bowl beat the peanut butter, brown sugar, and baking soda on medium speed until well blended, about 1 minute. Add the eggs and vanilla and mix on low speed until just blended, about 25 seconds.
3. Shape level 1/2 tablespoonfuls of the dough into balls about 1/2 inch in diameter. Arrange the balls 1-1/2 inches apart on the prepared baking sheets. Do not press down. Bake one sheet at a time until the cookies are puffed and crackled but still moist-looking, about 11 minutes. Transfer the cookie sheet to a rack to cool about 10 minutes. Using a spatula, move the cookies to the rack and let cool completely. Repeat with the remaining cookies.
Melt the chocolate and the butter in the microwave or in a medium heatproof bowl set in a skillet with 1 inch of barely simmering water, stirring with a rubber spatula until smooth. Remove from the heat and set aside until cool and slightly thickened, 20 to 30 minutes.
Yields about 60 sandwich cookies.
Note* I made these cookies half the size as the original recipe calls for. Because they are so decadent I liked these better as smaller cookies. If you would like to make larger ones just use a 1 tablespoon measure to form the balls of dough and use 2 teaspoons of chocolate filling instead of 1 teaspoon.