This cookie tastes much, much better than it looks. It also tastes much, much better than it’s list of ingredients. Take a bite; trust me!  There’s a layer of peanut butter inside!  As one of my friends said, one who shall remain nameless, “So, how did you get the peanut butter in there?”

And here is the explanation to that question, the recipe for Chocolate Peanut Butter Sandwich Cookies! It was originally published as Peanut Butter Munchies in the Better Homes and Gardens “100 Best Cookies” of 2009. The recipe only makes 32 cookies, and around here, 32 cookies lasts approximately 32 seconds, but the cookie will freeze well, if you’re lucky enough to have any left!

Chocolate Peanut Butter Sandwich Cookies

INGREDIENTS

For the Chocolate Cookie

• 1½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ½ cup butter (one stick, 4 oz), softened
• ¼ cup peanut butter—I always use creamy
• ½ cup granulated sugar
• ½ cup packed brown sugar—I use light brown sugar
• 1 egg
• 1 tablespoon of milk or cream
• 1 teaspoon vanilla

For the Peanut Butter Filling

• ½ cup peanut butter
• ¾ cup powdered sugar

For the Sparkle!

• 2 tablespoon granulated sugar

DIRECTIONS

1. Preheat oven to 350°.
2. In a bowl, combine flour, cocoa powder, and baking soda and set aside.
3. In a large bowl of an electric mixer combine butter and peanut butter. Beat for a minute or so. Add in both sugars and beat for another minute or so. Beat in egg and milk.
4. Slowly add the flour-cocoa powder mixture to the butter-peanut butter mixture and beat just until combined.  Roll ball into a snake shape and refrigerate for a short while (to make it easier to handle) while you mix up the peanut butter filling.
5. Beat peanut butter and powdered sugar together until well combined.  
6. Divide cookie dough and roll dough into 32 equal balls.
7. For each cookie, flatten a piece of chocolate dough and top with a peanut butter filling ball.  Wrap chocolate cookie dough around the peanut butter filling, making a ball in the process.  Place balls on a cookie sheet, about 1 inch apart.
8. Rub a bit of leftover dough or a very slight bit of butter onto the bottom of a glass.  Dip glass in sugar.  Press cookies flat with sugar coated glass. (redip glass in sugar before pressing down on each ball).
9. Bake cookies in preheated 350° oven for 8-10 minutes, until the sides are just slightly cracked.  Cool on cookie sheet for a minute or so and then transfer to a wire rack to cool.

Enjoy! And thanks for stopping by!