As the leaves exchange their vibrant greens for hues of crimson and gold, and a comforting chill settles in the air, there’s no denying that autumn is in full swing. It’s the season for cozy blankets, warm beverages, and, most importantly, indulgent treats that capture the essence of fall. These yummy treats not only offer the heartwarming comfort of chocolate but also surprise you with a delightful peanut butter filling that perfectly complements the crisp air and colorful foliage. So, don your apron and gather your ingredients; let’s delve into the art of crafting these divine Peanut Butter Stuffed Chocolate Sandwich cookies that will become your ultimate autumn indulgence.
These cookies combine the timeless allure of rich, chocolatey goodness with the creamy, nutty warmth of peanut butter, creating a delightful contrast that dances on your taste buds. Whether enjoyed with a steaming cup of apple cider on a chilly evening or shared with friends and family around a bonfire, these cookies are the embodiment of the fall season, offering sweet comfort and a touch of decadence to any gathering.
Peanut Butter Stuffed Chocolate Sandwich Cookies Ingredients
For full information on ingredients and quantities, please see the recipe card below.
PEANUT BUTTER STUFFED SANDWICH COOKIE INSTRUCTIONS
1. Cream the butter, brown sugar and vanilla in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
2. Add in the egg and beat until combined.
3. Add in cocoa, flour, baking soda, and salt. Stir until all combined and the dough forms a ball.
4. Divide the dough into two balls. Flour your work surface and roll out the dough to 1/4 inch thickness.
5. Cut out cookies using a fall leaf (or pumpkin) cookie cutter and carefully transfer them to a parchment lined baking sheet or use a silicone baking mat on the sheet. Place the cookies in the freezer for 10 minutes and freeze until firm.
6. Preheat oven to 350 degrees. Bake the frozen cookies for 10 minutes. Remove from oven and cool on baking pan for 10 minutes and then transfer to a cooling rack and cool completely.
7. Make the peanut butter filling. Combine the peanut butter, powdered sugar, and vanilla in a bowl and mix until light and fluffy.
8. Melt the dark chocolate in the microwave 30 seconds at a time.
9. Dip half of the cooled cookies (leave the other half of cookies plain for the base of the cookie sandwiches) into the melted chocolate and coat about 1/3 of each cookie. Sprinkle with sea salt. Chill the chocolate dipped cookies for 10 minutes in the freezer.
10. Spread peanut butter filling over the bottom cookie halves (the ones NOT dipped in chocolate) and place a top cookie on top to make a cookie sandwich. Gently press down to create the sandwich.
MORE FALL RECIPES
Chocolate Stuffed Jack-O-Lantern Spice Cookies
Maple Chocolate Pecan Pie Bars
Autumn Peanut Butter Stuffed Chocolate Sandwich Cookies
Ingredients
- 1/2 cup butter softened
- 3/4 cup sugar
- 1 tsp vanilla
- 1 egg
- 1/2 cup dark chocolate cocoa powder
- 1 1/4 cups flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup dark chocolate chips
Peanut Butter Filling
- 3/4 cup peanut butter
- 4 tbsp butter room temperature
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Cream the butter, brown sugar and vanilla in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
- Add in the egg and beat until combined.
- Add in cocoa, flour, baking soda, and salt. Stir until all combined and the dough forms a ball. Divide the dough into two balls.
- Flour your work surface and roll out the dough to 1/4 inch thickness.
- Cut out cookies using a fall leaf (or pumpkin) cookie cutter and carefully transfer them to a parchment lined baking sheet or use a silicone baking mat on the sheet. Place the cookies in the freezer for 10 minutes and freeze until firm.
- Preheat oven to 350 degrees. Bake the frozen cookies for 10 minutes. Remove from oven and cool on baking pan for 10 minutes and then transfer to a cooling rack and cool completely.
- Make the peanut butter filling. Combine the peanut butter, powdered sugar, and vanilla in a bowl and mix until light and fluffy.
- Melt the dark chocolate in the microwave 30 seconds at a time.
- Dip half of the cooled cookies (leave the other half of cookies plain for the base of the cookie sandwiches) into the melted chocolate and coat about 1/3 of each cookie. Sprinkle with sea salt. Chill the chocolate dipped cookies for 10 minutes in the freezer.
- Spread peanut butter filling over the bottom cookie halves (the ones NOT dipped in chocolate) and place a top cookie on top to make a cookie sandwich. Gently press down to create the sandwich.