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Peanut Butter Sandwich Cookies with Milk Shooters

"Peanut Butter Sandwich Cookies with Nutella Filling. Add the sprinkles to the filling - and you have festive cookies perfect for Birthdays, holidays, after school surprise or any special occasion!"


"For these peanut butter cookies I played with my food! I took a few recipes and rolled them into one. I started out with a classic peanut butter cookie recipe, but they were way too crispy and thin for this particualr accomplishment. So I increased the flour and added some cornstarch to up the chewy factor and reduce the spreading like the other recipes. The resulting cookie you have here keeping the awesome peanut buttery flavor of the classic PB cookie, but is a touch more chewy. And perfect for Nutella smooshing and covering in sprinkles!"

Peanut Butter Sandwich Cookies with Milk Shooters

Servings – 12 Prep Time – 2 Hours and 10 Minutes, this includes chill time Cook Time – 7 to 9 Minutes Ingredients:


  • 1- 13oz jar of Nutella

  • 1/2 cup butter

  • 1/2 cup peanut butter (crunchy or creamy), at room temperature

  • 1/2 cup granulated sugar

  • 1/2 cup packed brown sugar

  • 1 egg

  • 1/2 teaspoon vanilla

  • 1 1/2 cups all purpose flour

  • 1 teaspoon cornstarch

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • granulated sugar for rolling, optional

  • colored sprinkles of your choice



Directions:

In a large bowl, beat butter and peanut butter until well combined. Add sugar and beat until light and fluffy. Mix in egg and vanilla.


In a separate small bowl, combine flour, cornstarch, baking powder and baking soda.


Mix dry and wet ingredients together. Adding the dry a little at a time to the wet.


Scrape down sides of bowl, cover with plastic wrap, and refrigerate for at least 2 hours.


Pre-heat oven to 375 F. Line cookie sheets with silicone baking mats or parchment paper.


Roll dough into 1 tbsp sized balls, roll in the optional granulated sugar to coat. Place on baking mat and press down slightly with a fork, across in one direction and then again in the opposite direction. Making the criss cross markings.

Bake for 7-9 minutes until bottoms are golden brown. Cookies will look under-baked when removed from the oven but will set up on baking sheet. Cool for 5 minutes, transfer to a wire rack to cool completely.


Once cooled, size up your cookies. A top to a matching bottom. Sometimes one can be slightly smaller than the other, so you just want to make sure they are close in size.


On a small plate pour our your colored sprinkles. Set aside while you assemble the sandwiches.


Spread or squeeze about a tablespoon or so of Nutella on the flat side of one cookie, then sandwich it together with another and smoosh them together lightly. Roll the edge of your sandwich through the sprinkles so they adhere to the exposed Nutella between the cookies. Repeat for all of the cookies.


Store cookies in an airtight container on the counter for 3 days, or in the fridge for about a week.


Milk Shooters


You can use any side cup you would like. I used little mini glasses I had on hand.


To rim your glasses you’ll need a tablespoon of Nutella, and roll the lip edge of your glass until you make a complete circle around the rim. Roll the Nutella coated rim on the plate of sprinkles, the same way you would rim a margarita or bloody mary glass.


You can pop them into the freezer for 5-10 minute so the chocolate can harden up, this is optional. I did it at the time, because it was about 102 degrees out!


Notes:


I tested this recipe with both creamy and crunchy peanut butter; both worked so it's your preference.


Chill your dough for at least 2 hours, chilling is an essential step for this recipe to reduce spreading.


Cookies will look under-baked but will set up on the cookie sheet while cooling.


Assemble cookie sandwiches just prior to eating. To avoid the centers from getting soggy. No one wants a soggy sad cookie.


Don't exceed 1 tbsp-sized balls, this will help you keep them all the same size during your cookie size up.


Remove from the oven when bottoms are golden brown, not sides {when the sides were brown for me, the cookies were too crispy}. They will look puffy and under-baked but they firm up while cooling on the cookie sheet.


"I made these for an afterschool treat when the kids were having friends over. They were a hit and the milk shooters shot the laughter through the rooftop!"


CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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