Milk Chocolate Peanut Butter Sandwich Cookies
Soft Milk Chocolate Peanut Butter Sandwich Cookies made with creamy peanut butter, milk chocolate, brown sugar, butter, and a rich chocolate-peanut butter filling.
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Ingredients
For the Cookies
- 1 3/4 c all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 6 oz milk chocolate coarsely chopped
- 1 c unsalted butter softened and cut into 1-inch pieces
- 1 c granulated sugar
- 1 c dark brown sugar firmly packed
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 c creamy peanut butter
- Additional granulated sugar for sprinkling
For the Milk Chocolate Peanut Butter Filling
- 3 oz milk chocolate chopped
- 1/4 c creamy peanut butter
- 2 tbsp powdered sugar
- 1/4 tsp coarse kosher salt
- 6 tbsp whipping cream
Instructions
- Sift the all-purpose flour, baking soda, salt, and chopped milk chocolate into a medium mixing bowl.
- Set the flour mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and dark brown sugar until light and fluffy.
- Scrape down the sides of the bowl as needed.
- Add the eggs, one at a time, mixing until each egg is fully incorporated before adding the next.
- Add the vanilla extract and creamy peanut butter.
- Beat until just incorporated.
- Add half of the flour mixture to the butter mixture.
- Mix for approximately 15 seconds.
- Add the remaining flour mixture.
- Mix only until the dough is just combined.
- Cover the bowl with plastic wrap.
- Refrigerate the dough for at least 3 hours.
- Preheat the oven to 375°F.
- Line a baking sheet with parchment paper, if desired.
- Drop the chilled dough by rounded teaspoonfuls onto the baking sheet, spacing each portion at least 2 inches apart.
- Using the palm of your hand, gently press each portion into a tall disk.
- Do not flatten the cookies too much.
- Sprinkle the tops lightly with granulated sugar.
- Bake for approximately 8 minutes, or until the tops of the cookies just begin to brown.
- Remove the baking sheet from the oven.
- Allow the cookies to cool on the baking sheet for 2 minutes.
- Transfer the cookies to a wire cooling rack.
- Allow the cookies to cool completely before filling.
- To prepare the filling, place the chopped milk chocolate, creamy peanut butter, powdered sugar, and coarse kosher salt in a medium bowl.
- Set aside.
- In a small heavy saucepan, bring the whipping cream to a boil over medium heat.
- Pour the hot cream over the chocolate and peanut butter mixture.
- Stir until the mixture is fully melted, smooth, and evenly combined.
- Transfer the filling to the refrigerator.
- Chill for approximately 1 hour, or until thick and spreadable.
- Spread about 1 rounded teaspoonful of the milk chocolate peanut butter filling onto the flat side of one cooled cookie.
- Top with a second cookie to form a sandwich.
- Press gently to secure the filling.
- Repeat with the remaining cookies and filling.
- Store the finished sandwich cookies in an airtight container.
Notes
To make these Milk Chocolate Peanut Butter Sandwich Cookies gluten free, replace the all-purpose flour with a gluten-free 1:1 baking flour blend that contains xanthan gum.
Confirm that the baking soda, milk chocolate, peanut butter, powdered sugar, vanilla extract, kosher salt, and all packaged ingredients are labeled gluten free.
Use clean mixing bowls, measuring cups, mixer attachments, baking sheets, parchment paper, spatulas, saucepans, and cooling racks to prevent gluten cross-contact.
Avoid overmixing the dough after adding the gluten-free flour blend, as this may affect the final cookie texture.
Allow the gluten-free cookies to cool completely before filling, as they may be more delicate while warm.