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Chocolate PB Mini Sandwiches

  • Prep Time: 30 minutes
  • Cook Time: 7 - 9 minutes
  • Servings: 72 cookies
  • Course: Dessert

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Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup creamy peanut butter
  • 1/4 cup dry roasted peanuts, finely chopped
  • 1 egg 1/2 teaspoon vanilla
  • 1-1/2 cups all-purpose flour
  • 1/4 cup butter, softened
  • 1-1/2 cups creamy peanut butter
  • 1/3 cup powdered sugar
  • 3 tablespoons milk
  • 2 tablespoons packed brown sugar
  • 1/2 teaspoon vanilla
  • 8 ounces bittersweet chocolate, coarsely chopped
  • 1-1/2 cups dry roasted peanuts, chopped (optional)
  • Reynolds® Parchment Paper

Directions

Step 1

Preheat oven to 350 degrees F.

Step 2

In a large bowl, beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup brown sugar, the granulated sugar, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Add the 3/4 cup peanut butter, the 1/4 cup peanuts, the egg, and 1/2 teaspoon vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Step 3

Shape dough into 3/4-inch balls. Place balls 2 inches apart on a Reynolds® Parchment Paper lined cookie sheet. Flatten by making crisscross marks with the tines of a sugared fork.

Step 4

For filling: In a medium bowl, beat the 1/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/2 cups peanut butter, the powdered sugar, milk, the 2 tablespoons brown sugar, and 1/2 teaspoon vanilla. Beat until smooth and creamy.

Step 5

Spread 1 teaspoon of the filling on bottom of each of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together.

Step 6

Place sandwich cookies on wire racks set over parchment paper.

Step 7

Bake in preheated oven for 7 to 9 minutes or until bottoms are light brown.

Step 8

Transfer cookies to a wire rack; let cool.

Step 9

In a small heavy saucepan, cook and stir chocolate over low heat until melted; cool slightly.

Step 10

Spoon melted chocolate over assembled sandwich cookies, allowing excess to drip down sides of cookies. If desired, sprinkle with the 1-1/2 cups peanuts.

Step 11

Let stand about 1 hour or until chocolate is set.

To Store

Layer unfilled cookies between parchment paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies if frozen. Prepare filling as directed in step 3. Assemble and decorate as directed in steps 4 and 5.

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