Peanut butter and chocolate is my husband’s favorite dessert combination, so this is a take on that. It’s nowhere near the deliciousness of my mother-in-law’s chocolate cake with peanut butter frosting, but this is a small consolation prize until we can get our hands on that goodness again.
I made a ton of these – left half at home for my husband and his friend and took the other half with me when I visited a couple of my besties. Hi guys! Y’all better be reading this post for your shoutout.
I’ve taken to using browned butter for most of my desserts now because I love the flavor, and it also makes the kitchen smell so good when browning it.
I’ve also started cutting up pieces of chocolate instead of using chocolate chips. It takes a little bit more work, but it’s a trick I learned from The Food Lab that I think makes the cookies look better (I realize that doesn’t matter to some people though and chocolate chips of course work great too!).
Refrigerating the dough lets the flavors all meld together and the dry ingredients everything up so that they become more moist. It also helps with cutting the dough into cookie-sized pieces.
When I was ready to bake, I unwrapped the plastic wrap, cut the log of cookie dough in half, re-wrapped it, and stuck one half back in the refrigerator. I then took the half I left out and kept cutting it in half until I had about 1/4″ inch-ish thick slices. For the length of dough that I rolled out, each half of the log yielded about 26 of these slices.
One slice went on the baking sheet, then a scoop of peanut butter, then each slice was topped with another cookie slice. I pressed down on each one slightly to meld them together.
I baked them in the oven at 350°F for 8 minutes, switched the pans from top to bottom and turned them from front to back, and then popped them back into the oven for another 7 minutes.
I actually didn’t add enough peanut butter in between the two cookie layers, so these turned out to be less sandwich-y than expected, but I’ve adjusted the recipe for the amount that you should put.
Chocolate Chip Peanut Butter Sandwich Cookies
Servings: approx. 26 cookies
- 8 tbsp (1 stick) butter, browned
- 5 oz. (~1 1/4 cups) flour
- 2/3 cup brown sugar
- 1 large egg
- 1/4 tsp. salt
- 4 oz (1 bar) baking chocolate
- 1/2 cup smooth peanut butter for cookies
- ~2 tbsp. smooth peanut butter for sandwich filling
- Melt butter on stovetop until it starts to foam and brown bits being to form. Remove from heat and let cool
- Mix peanut butter and sugar into the butter
- Beat in the egg
- Slowly add flour and mix in
- Roll out cookie dough to a long log about 12-14 inches long and 2 ines thick
- Wrap tightly in wax paper and then plastic wrap and refrigerate cookie dough for at least an hour to overnight
- Preheat oven 350°F
- Cut cookie dough log in half and put one half back in the refrigerate
- Cut the log into 1/4″ inch slices and place on two baking sheets lined with parchment paper and sprayed with nonstick spray
- Scoop ~1/4 tsp peanut butter on top of each cookie slice
- Remove the other half of the cookie log from the refrigerator and cut into slices, placing each slice on top of the peanut butter-topped slices
- Press each slice slightly down to seal them
- Bake in the oven at 350°F for 8 minutes, switch the sheets from top to bottom and front to back, then continue baking for another 7 minutes.
- Remove and cool
- Nom nom nom!
Estimated Nutritional Information (per sandwich cookie): 118 calories; 7.7g fat; 16.3mg cholesterol; 83.1mg sodium; 2.6mg potassium; 10.8g carbs; 1.7g protein