It’s amazing how something simple like adding a yummy filling between two cookies can elevate an already delicious cooking into a truly delectable treat.
December is turning into my busiest month of the year. Between work, hobbies, travel and volunteering, sleep is taking a backseat. I’ve never been much for naps, despite being engaged to the ultimate napper but on Sunday, I fell asleep in the middle of the afternoon for a solid three hours! I woke up thinking I had the whole day ahead of me only to discover it was dark outside. Whoops.
Luckily for me I had whipped up a batch of these chocolate peanut butter cookie sandwiches on Saturday as a wedding pregame snack. After a late night of celebrating with college friends, travel back to DC and a long nap, I was so happy to have one of these waiting for me.
The chocolate peanut butter spread used in this recipe has become a staple in my home of late. It’s Reese’s answer to Nutella’s popularity and while the texture is much coarser, I love the combination of sweet chocolate and nutty peanut butter. It works just as well paired with apple slices or in a buttercream sandwiched between two peanut butter cookies!
Cookie Ingredients (Cookie recipe adapted from Sally’s Baking Addiction)
- 1 cup butter, softened
- 1 cup granulated sugar + ½ cup extra for rolling dough in
- ¾ cup brown sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup smooth peanut butter
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Chocolate Peanut Butter Buttercream Ingredients
- 1 cup Reese’s chocolate peanut butter spread
- ½ cup butter, softened
- 3 cups of confectioners sugar
- 4-5 tablespoons of heavy cream
- Start with the cookies. In the bowl of a stand mixer, cream the butter, brown sugar and 1 cup of granulated sugar together until light. Mix in the eggs, one at a time until fully combine. Mix in the vanilla and peanut butter.
- In a large bowl, whisk together flour, baking soda, baking powder and salt. Slowly mix into the wet ingredients. Chill dough for 2-4 hours or overnight.
- When ready to bake, preheat the oven to 350. Prepare two baking sheets with non-stick mats. Roll dough into tablespoon-sized balls and roll into left over granulated sugar. Place on baking sheet and use a fork to create pattern. Repeat with the rest of the dough. Place one baking sheet in the fridge until ready to bake and the other in the oven. Bake for 11 minutes.
- While cookies are cooling, prepare buttercream filling. Combine the butter and chocolate peanut butter spread in a stand mixer and cream together. In batches, add in the confectioners sugar until completely incorporated. Pour in the tablespoons of heavy cream one at a time until desired consistency is reached. Scoop buttercream filling into an icing bag with a star piping tip. Pipe onto one cookie and top with another.