Be sure to use regular peanut butter — not old-fashioned or freshly ground — for the best consistency in the cookie batter and the filling.
Ingredients
Makes about 2 1/2 dozen sandwich cookies
Cookies
Filling
For cookies:
Step 1
Preheat oven to 350°F. Whisk first 4 ingredients in medium bowl. Using electric mixer, beat powdered sugar, dark brown sugar, and butter in large bowl to blend.
Step 2
Add peanut butter; beat until creamy. Gradually beat in vegetable oil and vanilla extract, then egg. Add dry ingredients; mix just until blended. Stir in milk chocolate chips.
Step 3
Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1 1/2 inches apart. Bake cookies until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.
For filling:
Step 4
Place chocolate, peanut butter, powdered sugar, and kosher salt in medium bowl. Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.
Step 5
Spread about 1 rounded teaspoonful chocolate-peanut butter filling on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining filling and cookies. (Cookie sandwiches can be made 1 day ahead. Store in airtight container at room temperature.)
How would you rate Milk Chocolate-Peanut Butter Sandwich Cookies?
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Reviews (92)
Back to TopFantastic and easy. I don't even generally like peanut butter cookies but these are special.
jlelliott
Madison, WI
5/27/2017
Everybody raved about these cookies. I was irritated by the fiddly measurements (1/2 plus 1/3 c powdered sugar!!!) so I converted everything to weights and retyped the recipe for myself. Using the tablespoon sized scoop I got 32 sandwich cookies - can't imagine how someone else only got 16! I baked them for 13 minutes as I like the caramelized flavor. I also had filling left over. I used mini chocolate chips and bittersweet chocolate. With these changes, a keeper.
enidm
Gaithersburg, MD
2/16/2016
These were yummy! The cookies alone were meh, too crumbly and not my favorite cookie texture but with the filling they were delicious! Also, make sure you make small cookies not normal sized ones. Remember the serving size is going to be over double what you are making as a cookie size.
treeshar
nashville, tn
4/28/2013
Amazing. Loved them. The cookies are also addicting by themselves.
Anonymous
3/8/2013
After reading reviews by some that the filling for this recipe was overwhelming, I instead made ice cream sandwiches. I modified the recipe quite a bit (e.g., used sunflower butter) to make the recipe vegan and allergy-friendly. My chocolate chip granola sunbutter cookies and ice cream sandwiches were a huge hit at my Memorial Day cookout and with office pals! Even a couple friends with peanut allergies didn't believe the modified recipe was peanut-free. I will definitely be making these again! For more complete review and recipe visit http://nomyumfree.com/unbelievingly-allergy-friendly-chocolate-chip-granola-sunbutter-cookies/
MrsDev
6/20/2012
Amazing!! Everywhere I take these, people hunt me down to get the recipe. You need to 1 1/2 the filling, its not enough as stated.
Kristadonahue
vista, ca
3/4/2012
I have made these multiple times and always receive rave reviews. Since I am not a big milk chocolate fan I use semisweet chocolate and double the filling to ensure that there is enough. You can always find a creative use for the leftovers.
Anonymous
Kansas City MO
12/6/2011
These were good but not as good I was expecting. The cookies were very powdery - I think because of the powdered sugar, and 11 minutes is definitely too long to bake them. I personally like chewy cookies and next time will use all brown sugar and only cookie for 8-9 minutes. Also using coarse kosher salt means you get big grains of salt in your filling - if you like little hits of salt in your food, this is ok, but just beware of that. And if you are counting on this recipes making 2.5 dozen sandwiches, it won't. I made small cookies (about 1.5 inches in diameter) and I got 16 sandwiches.
lteucher
10/6/2011
Absolutely fabulous cookies. I used all butter instead of part oil. This adds a richness to the cookies. Also, you may need to add a few tablespoons of flour to the batter, which may be a bit too wet. I use a small ice cream scooper to make the cookies uniform in size.
pvbliz
Ponte Vedra Beach, FL
9/24/2011
SO delicious! I substituted milk chocolate for semi-sweet, and they were wonderful!
11son
California
9/10/2011
Excellent! Very rich and filling!! I made then a bit bigger than instructed, and it was delicious!!
JuliaMallory
Boston, MA
7/17/2011
I've made these cookies multiple times and they are amazing. Just brought a whole batch to a staff picnic and they raved. With full size cookies and the filling they are like a meal unto themselves - but everyone loves them. I do like the milk chocolate with them. While I agree that the cookies on their own are excellent, they are truly something special when presented as sandwich cookies.
Happy12054
6/15/2011
Great cookies, but skip the veggie oil. 1/2 cup of oil is a LOT!!!!!
schnitzelfitzel
Bend, OR
6/4/2011
These are great but rich with the icing so I subbed a lighter peanut butter-confect sugar type icing; using a lower fat pb as well as reducing sugars a bit. I made for clients (am a caterer) so made them much smaller, i.e. bite sized, which makes the shortbready consistency easier to handle. Also good with dark chocolate. They freeze great and with smaller size are elegant dusted with a bit of confect sugar.
junodog
Md
6/1/2011
我爱这道菜!我的丈夫喜欢花生酱and chocolate and he ate 4 before I even got them off the rack. I didn't make the filling because the cookies were so good on their own. However, next time since I only make the cookies I will have twice the chocolate chips for texture and more chocolaty goodness!!
GraceRide
Tyler, TX
5/18/2011
