Yield: Yields about 30 sandwich cookies (or 60 single cookies).
These soft, flourless cookies house a bittersweet filling, for a taste combination that appeals to the kid in all of us.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The balls of dough may be frozen before baking for 1 month. Thaw them overnight in the refrigerator before proceeding with the recipe.
Substitute semisweet chocolate for the bittersweet in the filling for a sweeter kick.
I've made these with and without the filling. Fabulous either way. These are my go-to, easy, everyone-loves-em, peanut butter cookies.
I have to be a dissenting voice on this one-- the cookies were way too sweet for my taste. I followed the recipe exactly, using unsweetened peanut butter.
Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria,…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?