Chocolate Peanut Butter Shortbread Cookie Sandwiches
These soft, rich chocolate shortbread cookies filled with decadent peanut butter frosting are a peanut butter lover’s dream. These cookies take double stuffed to a whole new level and they’re perfect with a glass of cold milk, or a hot cup of coffee.
- Yield:8 cookie sandwiches
- Prep Time:20 minutes
- Cook Time:15 minutes
- Total Time:35 minutes
For the Chocolate Shortbread Cookies:
1/2 cup (1 stick) unsalted butter, softened
1/4 cup granulated sugar
1/2 tsp vanilla extract
1/8 tsp salt
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
For the Peanut Butter Frosting:
1/2 cup (1 stick) unsalted butter
1/4 tsp salt
1 tsp vanilla extract
3 tbsp heavy whipping cream
Preheat oven to 350°F. Line one large baking sheet with parchment paper or silicone baking mats. Set aside.
Using an electric or stand mixer, cream butter, sugar, vanilla extract, and salt until combined. Add flour and cocoa powder to butter mixture and mix until mixture forms into a soft dough.
Using a cookie scoop, scoop dough into balls and place onto prepared baking sheet. Place baking sheet with cookie dough balls in the freezer for 10 minutes. Once chilled, slightly press down the cookie dough balls and place back onto prepared cookie sheet.
Bake for 15 minutes or until edges become slightly darker. Cool on wire rack.
To make the filling: using an electric or stand mixer, beat butter and peanut butter together until smooth. Mix in salt, and slowly add the powdered sugar. Add vanilla extract and heavy whipping cream. Beat until creamy and smooth.
Using a knife, frost half with the peanut butter frosting and sandwich with the other half, pressing the top cookies onto the frosting (this will enable the frosting to spread to the edges).