Chocolate-Dipped Peanut Butter Sandwich Bites
- Yield 30 pieces
- Prep 25 mins
- Cook 7 mins
These treats combine two of America's favorite flavors—peanut butter and chocolate—into one creamy sandwich cookie.
- 1/2 cup unsalted butter, softened
- 3/4 cup smooth peanut butter
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 1 egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups crunchy peanut butter
- 6 tablespoons unsalted butter, softened and cut into small pieces
- 3 tablespoons heavy cream
- 6 tablespoons powdered sugar
- 3 tablespoons brown sugar
- 3/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 10 ounces bittersweet chocolate, melted
- 1 cup honey-roasted peanuts, coarsely chopped
- Combine butter and peanut butter; beat with a mixer on medium speed until combined. Add sugars and beat until fluffy. Beat in egg. Stir together flour, baking powder, baking soda and salt. Add flour mixture to peanut butter mixture and beat until just combined. Refrigerate at least 30 minutes.
- Preheat oven to 375F. Line baking sheets with parchment paper.Using a 1 1⁄2-inch scoop, drop dough 1 1⁄2 inches apart onto baking sheet. Use tines of a fork to press flat. Bake 7 to 10 minutes, until cookies are golden brown around the edges.
- To prepare filling, beat peanut butter, butter and heavy cream with a mixer on medium-high speed until light and fluffy. Add sugars, vanilla and salt; beat until combined.
- Spread filling on the bottom of a cookie. Top with another cookie, ridge side up. Dip halfway into melted chocolate. Set on wire rack. Sprinkle with peanuts and let stand 1 hour for chocolate to harden.
Recipe adapted with permission from The Pastry Queen Christmas: Big-Hearted Holiday Entertaining, Texas Style by Rebecca Rather with Alison Oresman, © 2007. Published by Ten Speed Press.