Chocolate Dipped Peanut Butter Sandwich Cookies
Indulge in the perfect marriage of salty and sweet with these Chocolate Dipped Peanut Butter Sandwich Cookies, a delectable treat that’s both rich and satisfying. These cookies start with classic peanut butter dough, baked to golden perfection and accented with a signature crisscross pattern. Sandwiched between each pair is a creamy, fluffy peanut butter filling that melts in your mouth, taking this treat to the next level. To top it all off, each cookie is dipped in silky semisweet chocolate, creating a stunning contrast and irresistible flavor. Perfect for holiday cookie exchanges, special occasions, or treating yourself, these homemade delights are easy to make and guaranteed to impress.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1 cup Brown sugar, packed
- 1 cup Creamy peanut butter
- 2 items Large eggs
- 1 teaspoon Vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 2 cups Powdered sugar
- 0.25 cup Shortening
- 2 tablespoons Milk
- 2 cups Semisweet chocolate chips
- 1 tablespoon Coconut oil (or vegetable oil)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1 cup of packed brown sugar until light and fluffy.
Blend in 1 cup of creamy peanut butter, 2 large eggs, and 1 teaspoon of vanilla extract until well combined.
In another bowl, whisk together 2.5 cups of all-purpose flour, 1 teaspoon of baking soda, and 0.5 teaspoons of salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together.
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Flatten each cookie gently with a fork, creating a crisscross pattern.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Cool completely on wire racks.
To make the filling, beat together 2 cups of powdered sugar, 0.25 cups of shortening, 0.25 cups of creamy peanut butter, and 2 tablespoons of milk until smooth and fluffy.
Spread about 1 tablespoon of the filling onto the flat side of a cookie and top with another cookie to make a sandwich. Repeat with remaining cookies.
For the chocolate coating, melt 2 cups of semisweet chocolate chips and 1 tablespoon of coconut oil in a heatproof bowl over simmering water (double boiler method) or in the microwave in 30-second increments until smooth.
Dip half of each sandwich cookie into the melted chocolate and let the excess drip off. Place the cookies on a parchment-lined baking sheet to set.
Allow the chocolate to harden completely, either at room temperature or in the refrigerator, before serving or storing.
Store the cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 147 mg | 6% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 34.2 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 132 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
