Peanut Butter and Chocolate Sandwich Cookies

One of my favorite cookies to make is the classic chewy peanut butter cookie with a hershey’s kiss on top. You know what I'm talking about...it’s on the back of the hershey’s kiss bag.

The combination of peanut butter and chocolate is the BEST. 

These are soft peanut butter cookies with smooth semisweet chocolate filling smushed in-between them. It’s such a simple combo, but the flavor is out of this world. And as if these couldn’t get any better…they are so easy to make! The only thing that would have made them even better is Nutella! Next time I'm making a nutella chocolate filling...oh yeah!

I made these yesterday when our friends Melanie and Pat flew into Atlanta for a layover...they were the perfect little treat after a day of traveling! I made sure to pack some up for them as they flew out to Breckenridge today. :)

Chocolate Peanut Butter Sandwich Cookies

Recipe adapted from Bake Your Day

Ingredients:

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter, softened

1/2 cup peanut butter
1/2 cup white sugar

1/2 cup packed light brown sugar

1 egg

1 teaspoon vanilla 

1 cup quick cooking oats



For the Chocolate Filling:

10 oz. semisweet chocolate, coarsely chopped (about 2 cups)

2 oz. (4 Tbs.) unsalted butter, cut into pieces

Directions:

For the Cookies:

1. Preheat the oven to 350 degrees. Combine the flour, baking soda, baking powder, and salt in a large bowl; set aside.

2. In the bowl of a stand mixer, cream 1/2 cup butter, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla until creamy and well-blended. Add the egg and mix until incorporated. Scrape down the sides of the bowl as needed.

3. Add the dry ingredients to the creamed mixture in a couple of batches and mix until fully incorporated. Stir in the oatmeal and drop by rounded teaspoons onto a baking sheet lined with parchment paper. Gently flatten each cookie with a spatula to form 1/4 inch thick cookies and bake 9-10 minutes, or until cookies are a lightly browned. After baking making a slight criss cross shape using a fork. Cool on a wire rack and cool completely before filling.

For the Chocolate 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.

How to Assemble the Sandwiches: 

Turn half of the cooled cookies over so they are flat side up. Spoon 1 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.