Inside Out Peanut Butter Cookie Sandwiches
Indulge your sweet tooth with these irresistible Inside Out Peanut Butter Cookie Sandwiches—a decadent twist on the classic peanut butter and chocolate combo! This recipe layers rich, fudgy chocolate cookies with a smooth and creamy peanut butter filling, creating the ultimate dessert sandwich. Perfectly soft with a chewy texture, these treats are as easy to make as they are to devour, requiring just 20 minutes of prep time. Whether you're baking for a party or satisfying midweek cravings, these peanut butter cookie sandwiches offer a luxurious balance of flavors and textures that will leave everyone reaching for seconds. Perfect for chocolate and peanut butter lovers alike, this recipe turns simple pantry ingredients into a show-stopping dessert.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.75 cup light brown sugar, packed
- 2 units large egg
- 1 teaspoon vanilla extract
- 1.75 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tablespoon milk
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar with a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Using a tablespoon or small cookie scoop, scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake for 8-10 minutes, or until the edges are set but the cookies are still soft in the middle. The cookies will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
To make the peanut butter filling, beat together the peanut butter, powdered sugar, and milk in a medium bowl until smooth and creamy. Add more milk a teaspoon at a time if the filling is too thick.
Once the cookies are completely cool, spread a generous layer of the peanut butter filling onto the flat side of one cookie and top with another cookie, flat side down, to create a sandwich.
Repeat with the remaining cookies and filling until all cookie sandwiches are assembled.
Enjoy immediately, or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
5226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.8 g | 359% | |
| Saturated Fat | 145.8 g | 729% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 890 mg | 297% | |
| Sodium | 2597 mg | 113% | |
| Total Carbohydrate | 679.0 g | 247% | |
| Dietary Fiber | 56.0 g | 200% | |
| Total Sugars | 428.9 g | ||
| Protein | 90.3 g | 181% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 496 mg | 38% | |
| Iron | 34.1 mg | 189% | |
| Potassium | 3197 mg | 68% | |
*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.
