Flourless Peanut Butter Chocolate Chip Sandwich Cookies
Bursting with peanut butter, chocolate chips, and a decadent peanut butter chocolate-swirled frosting, these flourless peanut butter chocolate chip sandwich cookies are impossible to resist.
Servings: 10
Ingredients
For the Flourless Cookies:
- 1 ¼ Cup Creamy Unsweetened Peanut Butter (I use Adam’s)
- 1 Cup Granulated Sugar
- ½ Teaspoon Baking Soda
- 1 Large Egg + 1 Large Egg Yolk
- ½ Teaspoon Pure Vanilla Extract
- 1 Cup Semisweet Chocolate Chips
For the Peanut Butter Frosting:
- ½ Cup Salted Butter, softened to room temperature
- 1 Cup Powdered Sugar
- 2 Tablespoons Creamy Unsweetened Peanut Butter
- 1 Tablespoon Heavy Cream
For the Ganache Swirl:
- 2 Tablespoons Heavy Cream
- ¼ Cup Semisweet Chocolate Chips
Instructions
- For the cookies: Preheat the oven to 350°. In a medium size bowl, combine the peanut butter, sugar, vanilla, and baking soda. Mix until combined. Add the large egg and egg yolk, and mix until full incorporated, about 20 seconds. Add chips and fold in until evenly incorporated. Using a 2 tablespoon cookie scoop, scoop cookie dough out balls, roll them in the additional granulated sugar, and place them onto a nonstick baking sheet. Press down with a fork or a potato masher until cookies are around ½-3/4 inch thick. Bake at 350° for 7-9 minutes. Cool on the baking sheet for five minutes, then transfer to a cooling rack to cool completely.
- For the frosting: Place all ingredients into a medium sized bowl. WIth a standing or hand mixer, beat on low just to incorporate the sugar and then on high for thirty seconds. Frosting should be smooth and lump-free.
- For the ganache swirl: Heat the heavy cream in a small bowl on high for 30-45 seconds in the microwave. Alternatively you can heat it on medium in a pan on the stovetop until it is starting to steam but not boiling. Place the chocolate chunks in the bowl and let it sit untouched for five minutes. Ensure all of the chocolate is covered by the cream.
- Whisk the ganache until smooth. Place the bowl of ganache in the refrigerator for 5 minutes so it cools to room temperature. Pour the ganache into the bowl of peanut butter frosting. With a spatula or spoon, gently swirl the ganache through the frosting for a few seconds. You should still see obvious separation between the peanut butter and the chocolate with a few parts mixed together.
- Spoon the peanut butter chocolate mixture into a piping bag with a star tip. Pipe frosting onto 10 cookies, top each frosted cookie with another cookie. Pop them into the refrigerator for 20 minutes to allow the frosting to harden just a bit. This is purely so it doesn’t all come out the sides when a bite is taken, but even if this happens, it’ll still be wildly delicious! Store at room temperature or in the refrigerator for up to four days. Makes 20 cookies or 10 sandwich cookies.
Notes
See blog for items in leu of dairy.