Chocolate Peanut Butter Sandwich Cookies

Chocolate Peanut Butter Sandwich Cookies 3

This recipe was a BIG hit with my family so I’ll definitely be making it again.  However, I had a request.  My son, who loves ice cream, asked me if there was any way I could add a layer of ice cream to it.  He said that would make it even more perfect.  So next time I make these, I’m going to try adding the ice cream and then wrapping each cookie in plastic wrap and putting them in the freezer.  I’ll let you know how it turns out.  But in the meantime, you’re going to want to make these.  Your family will thank you.

Ingredients for cookies:

  • ¼ cup butter, softened
  • 4 ounces cream cheese, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 package (18-1/4 ounce) chocolate cake mix
  • ¼ cup all-purpose flour

Ingredients for filling:

  • ¾ cup creamy peanut butter
  • 4 ounces cream cheese, softened
  • 2-1/2 cups confectioners’ sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 12 miniature peanut butter cups, chopped

Directions:

In a large bowl, cream butter and cream cheese until light and fluffy.  Beat in eggs and vanilla.  Gradually add cake mix and flour to creamed mixture and mix well.

Shape into 1-inch balls.  Place 2 inches apart on ungreased baking sheets; flatten slightly.  Bake at 375 for 6-8 minutes or until set.  Cool for 1 minute before removing from pans to wire racks; cool completely.

For filling, beat peanut butter and cream cheese in a small bowl until fluffy.  Add the confectioners’ sugar, milk and vanilla; beat until smooth.

Spread on the bottoms of half of the cookies; sprinkle with chopped peanut butter cups.  Top with remaining cookies.  Store in an airtight container in the refrigerator.

Yield:  2 dozen sandwich cookies

Notes:

  • Unfortunately, cake mixes are another casualty of the down-sizing of food products.  Where they used to be 18-1/4 ounces, now they’re 15 ounces and that affected the outcome of this recipe.  The dough was too sticky to shape into balls.  I added a little more flour to make them manageable and then used my cookie scoop instead of shaping them by hand.  The cookie scoop made the cookies a bit bigger so I didn’t end up with the 2 dozen you’re supposed to.  And I baked them for a full 8 minutes.  I will make this recipe again but I will add more flour until the dough is less sticky – maybe another ½ to ¾ cup flour.  I ended up with about 18 sandwich cookies.
  • I used Reeses Peanut Butter Cup Minis – about one mini per cookie but any kind will work.

Reeses Peanut Butter Cup Minis

Reeses Peanut Butter Cup Minis in hand

  • Instead of making sandwich cookies, you could use the filling as frosting, add the chopped peanut butter cups, and call it good.  You’d get more cookies that way.

Chocolate Peanut Butter Sandwich Cookies 2

  • I had quite a bit of filling left over.  I saved it because I thought it would be great on bagels, toast or pancakes.  You could also spread it on a tortilla, lay a peeled banana on the tortilla and roll up the tortilla for a healthy snack.

from Taste of Home Magazine, December/January 2012

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Born in Kentucky, I am a wife and mom to 1 son and 2 daughters . I have an ink pen obsession, as well as a love for all things planner. I have been married for 10 years to my high school crush. I am a member of the church of Jesus Christ of Latter Day Saints.

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4 thoughts on “Chocolate Peanut Butter Sandwich Cookies

    1. I have no idea what brand I bought. Thanks for the heads-up – next time I’ll check the different cake mixes and see if there’s a difference.

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