My Recipe Box

Peanut Butter & Chocolate Sandwich Cookies


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.

For the peanut butter cookies:
  • 2-1/2 cups smooth peanut butter, at room temperature
  • 1-1/2 cups firmly packed light brown sugar
  • 1 tsp. baking soda
  • 2 large eggs
  • 2 tsp. pure vanilla extract
For the chocolate filling:
  • 10 oz. bittersweet chocolate, coarsely chopped (about 2 cups)
  • 4 oz. (8 Tbs.) unsalted butter, cut into 4 pieces
Substitute semisweet chocolate for the bittersweet in the filling for a sweeter kick.
Make the cookies:

Position a rack in the center of the oven and heat the oven to 350ºF. Line four cookie sheets with parchment or nonstick baking liners.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer), beat the peanut butter, brown sugar, and baking soda on medium speed until well blended, about 1 minute. Add the eggs and vanilla and mix on low speed until just blended, about 25 seconds.

Shape level tablespoonfuls of the dough into balls about 1 inch in diameter. Arrange the balls 1-1/2 inches apart on the prepared baking sheets. Do not press down. Bake one sheet at a time until the cookies are puffed and crackled but still moist-looking, about 11 minutes. Transfer the cookie sheet to a rack to cool about 10 minutes. Using a spatula, move the cookies to the rack and let cool completely. Repeat with the remaining cookies.

Make the filling:

Melt the chocolate and the butter in the microwave or in a medium heatproof bowl set in a skillet with 1 inch of barely simmering water, stirring with a rubber spatula until smooth. Remove from the heat and set aside until cool and slightly thickened, 20 to 30 minutes.

Assemble the sandwiches:

Turn half of the cooled cookies over so they are flat side up. Spoon 2 tsp. of the chocolate filling onto the center of each cookie. Top with the remaining cookies, flat side down. Press gently on each cookie to spread the filling almost to the edge. Set on the rack until the filling is firm, 20 to 30 minutes.

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.

nutrition information (per serving):
Size : per sandwich cookie, Calories (kcal): 250, Fat (kcal): 17, Fat Calories (g): 150, Saturated Fat (g): 6, Protein (g): 7, Monounsaturated Fat (g): 7, Carbohydrates (mg): 21, Polyunsaturated Fat (mg): 3, Sodium (g): 160, Cholesterol (g): 20, Fiber (g): 2,

Photo: Scott Phillips

Made these today to take to the pool for a day before school starts party. They were gone in a flash. Adults and kids devoured them. One week ahead of time, I made the dough balls 5/8 ounces each then froze them. So quick and easy to put together at the last minute, they baked to the perfect size. Even picky kids loved these and were licking their fingers. Will definitely make these again.

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.

oh yikes. I blew it. Mine turned out like puddles. : O( I'll have to try again. Fine Cooking is my go to place for the best of everything.

Very fun cookie and easy to make! Just lucky it is gluten free - because it doesn't taste like you are sacrificing anything !

Bake with caution! I know people who would kill for these... others that would die for just a taste! This is the ultimate "last meal" cookie. Could I give them higher praise I would - but there are no words to describe the joyful sensation of one of these babies coming alive in your mouth with the taste of peanut-butter and bitter-sweet chocolate. My first batch were a bit big as I might not have "1 inch ball" down to well. Third sheet - I rebelled and pushed the balls down with my spatula. They came out more manageable. The others look over-the-top decadent. (I'm making another two batches on Sunday!)

These cookies are delicious! I made some for a bake sale at school and they were really popular. They're peanut butter-y and chocolate-y, but not too sweet.

These cookies are great as sandwiches... my daughter likes to eat the peanut butter cookies all by themselves too. Very easy to make.

I made these with 'natural' almond butter that I wanted to use up and they were great-- super easy to make and very tasty. I didn't do the chocolate filling (yet)-- I may eat all the cookies before I get around to the filling.

Awesome awesome recipe. Great for people who are glutten intolerant.

I am a cook and never bake, these were so easy and fabulous

These were fantastic! Easy to make and everyone raved...

delicious cookies- I have already made w/ both bittersweet & semi/sweet choc- much prefer the semi/sweet- remember to store w/ marshmallows to keep soft- a little more time consuming than I expected.

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