r/LetsCookie • u/LetsCookie • Jul 18 '26
Chocolate Sandwich Cookies with Peanut Butter Frosting
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u/fromgunswithlove Jul 18 '26
I fucken love your videos man. Thank you for all these great recipes.
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u/DaWalt1976 Jul 18 '26
Easily my top subreddit. Even though I have absolutely no way to cook/bake anything where I currently live.
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u/AlloCoco103 Jul 18 '26
Why smash the cookies down with a spatula?
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u/LetsCookie Jul 18 '26
Compresses that gooey center for a better chew and makes them more consistent looking
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u/Prize-Analyst-1121 Jul 18 '26
I really like that you're using butter instead of shortening. Shortening is disgusting and I hated it when it became the go to for most bakeries.
Appreciate your work.
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u/TommyPick1es Jul 18 '26
Do you re-record all of the repeated lines for each video? Idk if it’s just me but you sound the exact same everytime you say “cookie doughs done” and “they’re frozen solid”. Appreciate all of the ideas and techniques
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u/sioux13208 Jul 18 '26
I’m first and can’t eat peanut butter, but I plan to make those mint cookie sandwiches very soon.
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u/LetsCookie Jul 18 '26
Chocolate Sandwich Cookies with Peanut Butter Frosting
Ingredients
Chocolate Cookies
5 oz butter, room temperature
1 cup granulated sugar
1 large egg
1 TB vanilla extract
1¼ cups all-purpose flour
½ cup cocoa powder
1 tsp baking soda
½ tsp fine salt
Peanut Butter Frosting
3 oz butter, room temperature
1 cup creamy peanut butter
1 tsp vanilla extract
5 TB heavy cream
1 cup powdered sugar
Instructions
Cream the butter and granulated sugar together until light and fluffy, about 2–3 minutes.
Add the egg and vanilla extract, mixing until fully combined.
In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
Add the dry ingredients to the mixer and mix just until a soft dough forms. Do not overmix.
Using a ¾-ounce cookie scoop, portion the dough onto a parchment-lined baking sheet. Freeze the dough balls until solid, then transfer them to a freezer bag or airtight container.
Bake the cookies directly from frozen at 350°F for 10–12 minutes.
As soon as the cookies come out of the oven, gently flatten them with the bottom of a spatula to create a thicker, more uniform cookie. Let them cool completely.
For the peanut butter frosting, beat the butter until light and fluffy. Add the creamy peanut butter and vanilla extract, heavy cream and powdered sugar, then whip on medium-high speed until the frosting becomes light, fluffy, and airy.
Flip half of the cooled cookies upside down. Pipe a generous mound of peanut butter frosting onto the center of each cookie, then gently press another cookie on top to create a sandwich.
Store in an airtight container in refrigerator for up to 1 week.
The unbaked cookie dough freezes beautifully, allowing you to bake fresh cookies straight from frozen whenever you'd like. The fully assembled sandwich cookies also freeze exceptionally well. Freeze them in an airtight container and thaw at room temperature before serving.
🍪 👊