Description

Soft, chewy peanut butter cookies sandwiched with a rich chocolate frosting. A perfect mix of nutty and sweet flavors that make an indulgent and crowd-pleasing treat.

Ingredients

1 cup all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, room temperature

½ cup granulated sugar

½ cup brown sugar

¾ cup creamy peanut butter

1 teaspoon vanilla extract

1 cup powdered sugar (for frosting)

¼ cup cocoa powder (for frosting)

2 tablespoons milk (for frosting)

½ teaspoon vanilla extract (for frosting)

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Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy.
Mix in peanut butter and vanilla until smooth.
Gradually add the dry ingredients into the wet mixture, mixing on low until combined.
Scoop rounded balls of dough onto baking sheets.
Bake for 10–12 minutes, until golden at the edges but soft in the middle.
Cool completely on wire racks.
For frosting: whisk together powdered sugar, cocoa powder, milk, and vanilla extract until smooth and spreadable.
Spread frosting on the bottom of one cookie, then sandwich with another. Repeat with remaining cookies.

Notes

Add espresso powder to the frosting for a mocha twist.

Use crunchy peanut butter for extra texture.

Roll the frosted edges in mini chocolate chips or crushed peanuts for added flair.

Store cookies with a piece of bread in the container to keep them soft.

Freeze baked cookies or dough balls for up to 2 months.

Nutrition

Serving Size: 1 sandwich cookie
Calories: 180
Sugar: 15g
Sodium: 95mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 3g
Cholesterol: 15mg