Peanut butter chocolate cookies with creamy peanut butter chocolate spread between them make this recipe for Peanut Butter Chocolate Sandwich Cookies a true chocolate peanut butter lover’s dessert!
*This post has been sponsored by Hershey’s Canada and I have been compensated both monetarily and with product. All opinions are my own. This post may contain affiliate links.*
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When Hershey’s Canada sent me 2 jars of their brand new Reese Peanut Butter Chocolate Spread, I have to admit I was skeptical. Would it really taste as good as the Reese Peanut Butter Cups I had known and loved all my life??
Absolutely, it does! Seriously, this stuff is so addicting that you’re going to want to eat it straight from the jar with a spoon. Trust me. It will blow your peanut-butter-chocolate-loving taste
buds away!
As soon as I realized how delicious the spread is, I knew exactly what I was going to do with it! Sandwich cookies are all the rage right now, and understandably so. Two soft and chewy cookies sandwiched together with a sweet and creamy filling? Yes please!
Peanut Butter Chocolate Cookies Sandwiches
These bakery-worthy Peanut Butter Chocolate Cookies are the perfect indulgence for peanut butter chocolate lovers.
The peanut butter chocolate cookies have a beautiful chewy texture and they’re not overly sweet, pairing perfectly with unbelievably delicious and creamy Reese’s Peanut Butter Chocolate Spread piped between them. If you have even the slightest amount of love for anything peanut butter and chocolate, these Reese Peanut Butter Chocolate Sandwich Cookies are going to rock your world.
How to Make Peanut Butter Chocolate Sandwich Cookies
You’ll need the following ingredients and kitchen supplies:
1 cup unsalted butter (softened to room temperature)
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 tsp vanilla extract
1/2 cup Reese Peanut Butter Chocolate Spread
2 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp sea salt
*Reserve the remainder of the Reese Peanut Butter Chocolate Spread for piping between the cookies*
a small ice cream scoop
a large piping bag
a medium star tip
To make:
Preheat your oven to 350 degrees Fahrenheit. Prepare 2 baking sheets by lining them with parchment paper and set them aside.
In the bowl of your stand mixer, cream the butter, white sugar and brown sugar on high speed until the mixture is light and fluffy. Add the eggs and the vanilla and mix on medium speed until they’re fully incorporated, scraping down the sides of the bowl to make sure everything is combined.
Open the jar of Reese spread and try to resist eating it by the spoonful while you measure out 1/2 cup of the spread into the butter mixture. You’ll need the rest of the jar to make the cookie sandwiches.
Mix the Reese spread together with the butter mixture on medium speed until everything is combined.
In a separate bowl, combine the flour, cocoa powder, baking soda and sea salt and whisk them together with a whisk or a fork. Add these dry ingredients to the butter mixture and mix on low speed just until everything is combined, making sure to scrape down the sides and bottom of the bowl to incorporate all the ingredients evenly.
Once your cookie dough is complete, scoop out small mounds of dough onto the baking sheets you prepared. It’s best to use a small (1 tbsp) ice cream scoop for this job because it ensures each cookie is the exact same size (this is critical when you’re making sandwich cookies!) and it also helps the cookies achieve a perfectly round shape. My ice cream scoop is a hand-me-down from my grandmother, but you can find a really good one here
at a reasonable price (affiliate link). If you bake cookies often, it’s a great kitchen tool to have on hand.
This recipe makes about 24 sandwich cookies, so you’re going to have to measure out about 50 balls of dough. It’s a good idea to measure out enough dough for one or two baking sheets, bake them, and then measure out enough for 1 or 2 more.
Bake each sheet for 8-10 minutes at 350 degrees Fahrenheit or until the tops of the cookies just lose their shine. When you remove the baking sheets from the oven, let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
While the cookies are cooling, stick the jar of Reese spread into the fridge for 10-15 minutes. This will help it to stiffen just slightly which will make piping the spread easier and it will help the spread keep its shape once it’s been piped.
Once the cookies have cooled completely and the Reese spread has been refrigerated for 5-10 minutes, add the Reese spread to a piping bag fitted with a medium star tip and pipe one swirl of the Reese spread onto a cookie and then lightly press another cookie on top just until the two are stuck together nicely.
Continue this process until you’ve sandwiched all the peanut butter chocolate cookies (you should end up with 24 cookie sandwiches), and enjoy!
Final Notes
It’s a good idea to refrigerate the peanut butter chocolate cookies if you’re not going to serve them right away. This helps the spread to set and it helps the cookies hold together well while they’re being stored. Let them sit out for 15-30 minutes at room temperature before enjoying.
Because both chocolate and peanut butter are relatively high in calories, the peanut butter chocolate cookies are 6 Weight Watchers PointsPlus per sandwich cookie, so proceed with caution. But let me tell you, they’re so good they’re worth every. single. point.
I hope you enjoy this sandwich cookies recipe!
Let me know in the comments below, what’s your favourite way to enjoy peanut butter and chocolate?
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Peanut Butter Chocolate Cookies
Ingredients
- 1 cup unsalted butter softened to room temperature
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup Reese Peanut Butter Chocolate Spread reserve remainder for filling the cookies
- 2 1/2 cups flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp sea salt
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set them aside.
- In the bowl of your stand mixer, cream the butter, white sugar and brown sugar on high speed until the mixture is light and fluffy. Add the eggs and the vanilla and mix on medium speed until they're fully incorporated, scraping down the sides of the bowl as needed.
- Add 1/2 cup of peanut butter chocolate spread into the butter mixture.
- Beat the mixture on medium speed until everything is combined.
- In a separate bowl, combine flour, cocoa powder, baking soda and sea salt and whisk them together with a whisk or a fork.
- Add dry ingredients to the butter mixture and mix on low speed, just until everything is combined, scraping down the sides and bottom of the bowl to incorporate all the ingredients evenly.
- Scoop out small mounds of dough onto the baking sheets you prepared. It's best to use a small (1 tbsp) ice cream scoop for this job to ensure each cookie is uniform in size and shape.
- NOTE: You'll measure out 48 balls of dough total. However, it's a good idea to measure out only enough dough to fill one or two baking sheets at a time, bake them, and then measure out enough for another 1 or 2 batches.
- Bake each sheet for 8-10 minutes at 350 degrees Fahrenheit or until the tops of the cookies just lose their shine. Remove the baking sheets from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
- While the cookies are cooling, refrigerate the jar of Reese spread in the fridge for 10-15 minutes.
- Once the cookies have cooled completely and the Reese spread has been refrigerated, add the Reese spread to a piping bag fitted with a medium star tip.
- Pipe one swirl of the spread onto the bottom side of a cookie and then lightly press the bottom of another cookie on top just until the two are stuck together nicely.
- Continue this process until you've sandwiched all the cookies (you should end up with 24 cookie sandwiches).
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