PB&C Cookie Sandwiches

These cookies have peanut butter and chocolate in the cookie dough and the frosting.

4 users rated this recipe an average rating of 3.5
  • Yields: 24 sandwich cookies
  • Prep: 45 mins
  • Chill: 2 hrs
  • Bake: 7 mins 375° per batch
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PB&C Cookie Sandwiches
cup packed brown sugar
teaspoon baking soda
teaspoon salt
teaspoon vanilla
11 ounce package peanut butter and milk chocolate pieces
cup purchased chocolate frosting
cup peanut butter
  1. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking soda, and salt. Beat until combined. Add egg and vanilla. Beat until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the cocoa powder. Stir in peanut butter and milk chocolate pieces. Cover and chill dough for 2 to 3 hours or until easy to handle.
  2. Preheat oven to 375 degrees F. Roll dough into 1-inch balls. Place 2 inches apart on lightly greased cookie sheets. Flatten cookies slightly with the bottom of a glass dipped in sugar. Bake for 7 to 8 minutes or until tops are cracked and look dry. Let cool on cookie sheets for 1 minute. Remove and cool completely on wire racks.
  3. In a small bowl stir together frosting and peanut butter. Spread a scant 2 teaspoons frosting mixture on the bottoms of half of the cookies. Top with remaining cookies, bottom sides together.
From the Test Kitchen
To Store:

Layer sandwich cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 24 hours or freeze for up to 3 months.

Nutrition Facts (PB&C Cookie Sandwiches)
    Per serving:
  • 217 kcal cal.,
  • 12 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 21 mg chol.,
  • 176 mg sodium,
  • 24 g carb.,
  • 1 g fiber,
  • 15 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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