Oh boy; it’s about to get serious, ladies and gents. This past Monday I made some killer sandwich cookies. I was craving some of those infamous crispy chocolate sandwich cookies (you know… the ones with white frosting in the middle?), and I didn’t want to go out to the store.
Luckily, and maybe to my detriment, I always have vegan baking supplies on hand – I recently made the best blueberry muffins. My husband and I love a good treat. While I try to be as healthy as possible, sometimes you just have to have pure, unadulterated, refined sugar and chocolate and fatty nut butter. Feel me?
I thought so.
Without further adieu, here’s the recipe (I don’t doddle here!).
Actually… first, here’s a pin for you to share with all of your friends!
Chocolate Peanut Butter Sandwich Cookies
Prep/Assembly: 10 minutes
Baking: ~40 minutes
Assembly: 10 minutes
Makes roughly 2 dozen cookies
- 1 cup granulated sugar
- 1/2 cup vegan butter
- 1/2 tsp salt
- 1 flax egg (1 tbsp flax seed and 1 tbsp water)
- 1 tsp vanilla extract
- 1 1/2 cups white flour
- 1/2 cup cocoa powder
- 1/4 cup vegan butter
- 1/4 cup peanut butter
- 1 cup powdered sugar + more to achieve correct consistency
- Preheat oven to 350 F
- Mix your flax egg and set aside (flax seed and water)
- Cream together your vegan butter and sugar until entirely incorporated
- Add the “egg” and vanilla, and mix
- Add in your flour and cocoa slowly. The mixture will form a thick dough, more like bread than typical cookie dough. It may help to knead it by hand, make sure all of the dry ingredients are mixed in.
- You can either chill your dough for ~ 20 minutes, roll it out, and use a cookie cutter to get perfect shapes, or you can roughly shape it by hand.
- Try to make your cookies as thin as possible; they should hold together fairly well at 1/8″ thickness. I shaped my cookies (about 1 tsp of dough each) by hand.
- Place cookies on a nonstick baking sheet or use nonstick spray. You can place them close together because they don’t grow too much.
- Bake for about 10 minutes but KEEP AN EYE ON THEM. Unfortunately, due to the high sugar content, these will burn really easily and be inedible. You’ll know they’re done when the top starts to look crackly.
- Remove after sitting for 2-3 minutes and let cool completely.
While baking the cookies, make your filling:
- Combine the peanut butter and vegan butter together and mix until creamy.
- Add the powdered sugar a little bit at a time until the filling resembles a silky dough.
- Spoon out about 1 tsp of your filling, roll it into a ball, and squish it with a spatula to form a round disc.
- Sandwich it between two cookie crisps
- Repeat for each pair of cookies!
Enjoy your sandwich cookies!
Did you try this recipe? How did they turn out? Let’s chat!
Until next time,