Peanut Butter Milk Chocolate Sandwich Cookies

We stack peanut butter cookies with a simple 3-ingredient homemade chocolate buttercream.

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  • prep time 20 min
  • total time 30 min
  • ingredients 4
  • servings 12
Jocelyn Delk Adams Recipe by Jocelyn Delk Adams
October 31, 2013
 

Ingredients

1
cup milk chocolate chips (6 oz)
1
roll Pillsbury™ refrigerated peanut butter cookies
1/2
cup cold unsalted butter, cut in small pats
1
tablespoon unsweetened baking cocoa

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LOCATION

Steps

  • 1 In small microwavable bowl, microwave chocolate chips on High in 30-second increments until chocolate can be stirred smooth (microwave about 60 seconds total). Set aside to cool.
  • 2 Meanwhile, bake 24 cookies as directed on roll; cool completely.
  • 3 Add cold butter to cooled chocolate in bowl. Beat with electric mixer on high speed until well mixed with no lumps remaining. Add cocoa; beat until fluffy buttercream forms.
  • 4 Frost bottoms of 12 cooled cookies with buttercream; place another cookie on each, bottom side down, to make sandwich cookies.
  • 1 In small microwavable bowl, microwave chocolate chips on High in 30-second increments until chocolate can be stirred smooth (microwave about 60 seconds total). Set aside to cool.
  • 2 Meanwhile, bake 24 cookies as directed on roll; cool completely.
  • 3 Add cold butter to cooled chocolate in bowl. Beat with electric mixer on high speed until well mixed with no lumps remaining. Add cocoa; beat until fluffy buttercream forms.
  • 4 Frost bottoms of 12 cooled cookies with buttercream; place another cookie on each, bottom side down, to make sandwich cookies.

Tips

Expert Tips

Feel free to switch up the cookies and try Pillsbury® refrigerated chocolate chip cookies or even sugar cookies for fun variations!

If you would like, add a tablespoon or two of powdered sugar to the filling mixture to punch up the sweetness. It will taste just as amazing.

Nutritional information

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No nutrition information available for this recipe
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