Chocolate Dipped Chocolate Peanut Butter Sandwich Cookies
Soft chocolate sugar cookies sandwiched with lightly sweetened peanut butter, dipped in dark chocolate and sprinkled with salted peanuts.
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Equipment
- Food Processor or Pastry Cutter
Ingredients
Chocolate Cookies
- ½ recipe No Spread Chocolate Sugar Cookies
Peanut Butter Filling
- ¾ cup (heaping) creamy peanut butter (no stir varieties)
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Chocolate Coating
- 1 cup semi sweet or dark chocolate chips (or good quality chocolate, chopped)
- 1 tsp solid coconut oil
- chopped salted peanuts and flaky salt, for decorating
Instructions
Chocolate Cookies
- Using a food processor or a pastry cutter, make the cookie dough. You'll need 1/2 Recipe No Spread Chocolate Sugar Cookie dough.
- Shape the dough into a disk, wrap in plastic wrap and refrigerate for 20 minutes.Prepare several baking sheets by lining them with sheets of parchment paper.
- Working with half the dough at a time, lightly flour both sides of the dough, and roll the dough out onto a lightly floured surface. You'll need to roll it out fairly thin, about 1/8 inch thick.Use a 2 or 2 1/2 inch round/fluted cookie cutter to cut as many cookies as you can. Place the cut cookies on the parchment-lined baking sheets, spacing the cookies 1 1/2 inches apart.Finish rolling out and cutting the rest of the dough, gathering up the scraps to use those again, too. Depending on the size of your cookie cutters, and how thick/thin you rolled the dough, you should be able to cut about 24-30 cookies (for 12-15 assembled sandwich cookies).
- Place the baking sheets in the refrigerator, and chill the cut cookies for 30 minutes.
- Preheat the oven to 350 F, and position a rack in the center of the oven. Bake the chilled cookies for about 10 minutes, until baked through and there's no appearance of raw or wet dough.Cool the cookies on the baking sheet for 5 minutes, then gently transfer the cookies to cooling racks to cool completely. The cookies are delicate when warm, since they're so thin.Note: If there's any puffed areas on top of the cookies after baking, simply press the air back out with the flat side of a spatula, as soon as you take them out of the oven.
- Store the cooled cookies in an airtight container, until you're ready to fill and decorate them. You can bake the cookies in advance and freeze them for up to 3-6 months before assembling your sandwich cookies.
Peanut Butter Filling
- In a bowl, stir together the peanut butter, powdered sugar and vanilla until smooth and combined.
- Turn half the cookies over, so the bottom side is facing up. Use a small cookie scoop with a release lever to scoop about 1 tablespoon of filling onto each cookie (or just spread the filling on with a small offset spatula).Place the top cookie onto the filling, and gently press down until the filling spreads out to the edges.
Chocolate Coating
- Melt the chocolate chips in a heat-proof bowl, either over a double boiler, or at 50% power in your microwave. If the melted chocolate is too thick, stir in the coconut oil to thin it just a little. Don't add more oil than noted, though, or the chocolate won't harden again.
- Use a spoon to spread and swirl melted chocolate on top of the cookies, or dip the cookies into the chocolate to completely cover them with chocolate. If dipping the cookies, use a small offset spatula to scrape off any excess chocolate, letting it drip back into the bowl.
- Set the dipped cookies on a baking sheet lined with wax paper or parchment paper. Before the chocolate hardens, sprinkle it with chopped salted peanuts and flaky salt.
- Place the pan in the refrigerator to quickly firm up the melted chocolate.Store leftover cookies in an airtight container in the refrigerator, for up to 2 weeks.
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