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Chocolate peanut butter cups were the inspiration for these soft and fudgy sandwich cookies. The milk chocolate chunks add a lighter note to the dense, dark chocolate dough. Chef Holiday Recipes Made EasyPlus: More Dessert Recipes and Tips

Suzanne Lombardi
December 2000

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© Keller & Keller

Recipe Summary

Yield:
MAKES ABOUT 3 1/2 DOZEN SANDWICH COOKIES
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325°. Line several baking sheets with parchment paper. In a medium bowl, whisk the flour with the cocoa powder, baking soda and salt.

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  • In a medium saucepan, melt the unsweetened chocolate with the butter over low heat. Scrape the melted chocolate into a medium bowl and let cool. Stir in the granulated sugar and vanilla until blended, then mix in the eggs. Stir in the dry ingredients until a soft dough forms, then fold in the milk chocolate.

  • Roll slightly rounded teaspoons of the dough into 3/4-inch balls. Arrange the balls 2 inches apart on the prepared baking sheets and flatten them slightly. Bake the cookies for about 13 minutes, or until firm outside but still soft in the center; rotate the baking sheets halfway through. Slide the parchment paper with the cookies onto wire racks to cool.

  • In a small bowl, blend the peanut butter with the confectioners' sugar. Spread the flat side of half the cookies with the peanut butter filling, top with the remaining cookies and serve.

Make Ahead

The cookies can be prepared through Step 3 and stored, layered between sheets of wax paper in an airtight container, for up to 1 week.

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