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.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I have to agree with sinjawns...didn't like. In addition to feeling like you are eating a load of sugar, the texture is weird. I will not be making these guys 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.
© 2020 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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.