Cookie sandwiches are an exceptionally enticing dessert for me. Two cookies held together by a layer of icing—it’s like a treat within a treat!
Though I will probably devour any cookie and icing combo that you put in front of me, I do think it’s important to have a good balance of flavors in a cookie sandwich. Sure, it will likely be good no matter what, but sometimes I like to taste more than just sugar.
These little guys we’re making today feature a cocoa cookie body and a peanut butter center. The cookie is really soft and chewy, but I went a little easy on the sugar. The filling is made with natural peanut butter because I really wanted a strong peanut flavor that wasn’t already bogged down by tons of added sugar. Every bite is rich and flavorful with, in my opinion, the perfect amount of sweetness.
To get started, preheat your oven to 350 degrees and gather your ingredients.
- 1 stick butter (softened)
- ½ cup of sugar
- 1 egg yolk
- 1 tsp vanilla
- 1 ½ cup flour
- 2 tsp cocoa
- ½ tsp baking powder
- ¼ tsp salt
Mix your softened butter and sugar together with your standing mixer, beaters, or a wooden spoon—whatever you have.
Add the egg yolk and vanilla.
In a separate bowl, combine the flour, cocoa, baking powder and salt. Whisk dry ingredients together.
Slowly add the dry ingredients to the wet ingredients, mixing as you do so.
When everything is well incorporated, turn the dough out on to a lightly floured surface. Roll or press the dough out to a quarter-inch thickness and cut out as many cookies as you can using a cutter, a cup, or any other object you have (it doesn’t have to be a circle).
Fold any remaining dough together and press it out again to get more cookies. Repeat this step as many times as you can.
Place your little cookie cut-outs on a baking sheet(s). Then pop them in the oven for 8-12 minutes.
While your cookies are baking and/or cooling, go ahead and make the peanut butter icing.
Peanut Butter Icing
- 1 tbs butter (softened)
- 2 tbs peanut butter (I used Smuckers all-natural)
- ½ cup powdered sugar
- 1 tbs milk or cream
Combine your butter and peanut butter. Mix until well incorporated. You can do this with beaters, a standing mixer, or a hand-held whisk. (I used a whisk.)
Add the powdered sugar and stir until mixture resembles little round crumbs.
Pour the milk or cream in last and stir until a smooth, creamy icing forms. If the icing looks more like a glaze or a paste, then add more powdered sugar and stir again.
Once your icing is finished and your cookies have cooled, use a piping bag or a knife to sandwich it all together. Personally, I didn’t want to risk breaking the delicate cookies with a knife, and I don’t have piping bags, so I put the icing in a Ziploc bag, cut the tip off, and piped my icing that way. Do whatever you’re most comfortable with.
After your cookie sandwiches are made, grab your beverage of choice (obviously, I choose coffee) and enjoy your decadent and adorable treats. While you’re snacking and sipping, feel free shoot me an email or leave a comment letting me know what you think. If you’re really impressed, consider following me on social media (links at bottom of page). Either way, I hope the rest of your day is lovely and that you come back again for more recipes.