Peanut Butter Cookie Sandwiches

These easy Peanut Butter Cookie Sandwiches feature that chocolate peanut butter flavor combination we all love. They're filled with homemade chocolate ganache for the ultimate sandwich cookie treat.

Easy Peanut Butter Cookie Sandwiches Recipe

Sandwich cookies are a lot of fun to make and I couldn't resist turning my peanut butter cookies into these Peanut Butter Sandwich Cookies. To make them, beat together peanut butter, butter, shortening, vanilla and sugar. Add the eggs, one at a time then sift together all purpose flour, baking powder and salt gradually adding the dry ingredients to the creamed ingredients with the mixer on low speed. You should always be mindful and stop and scrape the bottom and sides of the bowl periodically to make sure everything is coming together fully. Form the peanut butter cookie dough into balls, then press down with the tines of a fork dipped in white sugar to make a criss cross pattern on top.  After baking, cool the cookies completely then sandwich together with warm chocolate ganache.

How to Make the BEST Peanut Butter Cookie Sandwiches

• Ingredients you'll need to make homemade Peanut Butter Cookie Sandwiches: Creamy peanut butter, softened butter, vegetable shortening, all purpose flour, light brown sugar, granulated sugar, large eggs, vanilla extract, heavy cream, baking soda and salt.
• To make the Chocolate Filling: Milk chocolate chips, bittersweet chocolate chips or semi sweet chocolate chips and heavy cream.
• Kitchen tools you'll need: A stand mixer or a hand mixer, measuring cups and spoons, cookie or ice cream scoop, baking pans and medium microwave safe bowl or double boiler to melt the chocolate.
• Can I use all butter in these cookies? This recipe is designed to be made with part vegetable shortening for the soft texture and to stabilize the cookie dough. Shortening will prevent it from spreading too much while baking. Please note, should you choose to replace it with butter, the cookies will still be delicious but will be thinner, have a different texture and they will bake differently.
• I highly recommend using a quality chocolate chip for the best and most smooth melting. I like Ghiradelli. You can use your favorite semi sweet chips, milk chocolate chips or bittersweet chocolate.
• When making the ganache, you can use the melt function on your microwave or a double boiler over simmering water on the stovetop. Once it's completely melted, let it stand for a few minutes to thicken. The ganache will continue to thicken as it cools.
• When sandwiching the cookies together, dollop about one teaspoon of chocolate into the center of the flat side of one cookie, then gently press another cookie flat side down. Press just until the ganache comes to the edge of the cookie. Once you make one cookie, you'll get a feel for what works and you can adjust the amount of filling to suit your taste.
• Store Peanut Butter Cookie Sandwiches in an airtight container chilled or at room temperature for up to 4 days.
• You can freeze these cookies for up to 3 months.

More Easy Cookie Recipes to Make

• You can break this Loaded Chocolate Chip Pecan Cookie Bark into random shapes.
• Chocolate Chip Cookie Dough Truffles requires no baking at all.
• Cookie Ice Cream Sandwiches are a tasty make ahead dessert.
• You can top these Fruit Pizza Sugar Cookies with any fruit that suits your fancy.
• Pumpkin Cheesecake Cookies are filled with fall flavors.
• White Chocolate Cherry Pudding Cookies melt in your mouth.
• Glazed Lemon Cookies are soft and pillowy.
• Whipped Shortbread Cookies from Mom on Timeout.

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Helpful Kitchen Items:

• Mixing Bowls
• Baking Sheets
• Measuring Set
• Mixer

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Peanut Butter Cookie Sandwiches

Prep Time20 minutes mins

Cook Time15 minutes mins

Cooling time1 hour hr

Total Time1 hour hr 35 minutes mins

Course: Cookies, Dessert

Cuisine: American

Keyword: 3-ingredient-peanut-butter-cookies, peanut-butter-sandwich-cookies

Servings: 24 servings

Calories: 282kcal

Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups creamy peanut butter
• ½ cup unsalted butter softened
• ½ cup solid vegetable shortening
• 1 cup granulated sugar, plus 2 Tbsp
• 1 cup packed light brown sugar
• ⅓ cup heavy cream
• 1 teaspoon vanilla extract
• 2 large eggs
• Sandwich Filling: (Ganache)
• 1 cup milk chocolate chips i.e. Ghirardelli
• ⅓ cup heavy cream

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Instructions

• Preheat the oven to 375°F. Line a large baking sheet or two medium baking sheets with parchment. Set aside.
• In a medium-size mixing bowl use a whisk to sift together flour, baking powder and salt. Set aside.
• Using an electric mixer, beat together peanut butter, butter, vegetable shortening, granulated sugar, light brown sugar, heavy cream and vanilla until fully combined and creamy.
• Add the eggs one at a time beating well after each addition. Lower the speed of the mixer gradually adding the sifted dry ingredients to the bowl. Beat on medium speed just until combined stopping to scrape the sides of the bowl periodically.
• Using a small cookie scoop or tablespoon form 1 tablespoon rounds od dough placing onto the cookie sheet. Place dough at least 2-inches apart on cookie sheet. Use a fork dipped in reserved sugar to flatten the tops in a crisscross pattern. Press until about ⅓ inch thickness.
• Bake for 12-15 minutes or until golden and set. Cool on pan for 5 minutes then carefully remove to a cooling rack to cool completely.
• Meanwhile, melt together chocolate chips and heavy cream in a double boiler over simmering water OR a microwave safe bowl in 30 second increments. Repeat process, stirring until completely smooth. Once smooth, set aside to cool slightly and thicken.
• Divide chocolate ganache mixture placing a dollop (about 1 teaspoon) into the center of the flat side of each of 24 cookies. Immediately place another cookie on top, flat side down gently pressing together just until the filling comes to the edge.
• Place filled sandwich cookies into an airtight container. Store at room temperature or chilled for up to 4 days or freeze for up to 3 months.

Notes

Alternate Filling: For the chocolate filling, you can use 2-3 tablespoon of peanut butter adding just enough heavy cream to make it smooth. Melt the peanut butter with the chocolate, then add cream to thin.

Nutrition

Serving: 1serving | Calories: 282kcal | Carbohydrates: 35g | Protein: 7g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 34mg | Sodium: 206mg | Potassium: 175mg | Fiber: 2g | Sugar: 24g | Vitamin A: 255IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1mg

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