MENU
  • Pinterest
    116
  • Print
    361
  • Save
    451
  • Facebook
    20
  • Email
    34

Peanut Butter Milk Chocolate Sandwich Cookies

  • Prep 20 min
  • Total 30 min
  • Servings 12
  • Pinterest
    116
  • Print
    361
  • Save
    451
  • Facebook
    20
  • Email
    34

We stack peanut butter cookies with a simple 3-ingredient homemade chocolate buttercream. MORE + LESS -

Jocelyn Delk Adams
October 31, 2013

Ingredients

1
cup milk chocolate chips (6 oz)
1
roll Pillsbury™ refrigerated peanut butter cookies
1/2
cup cold unsalted butter, cut in small pats
1
tablespoon unsweetened baking cocoa

Steps

Hide Images
  • 1
    In small microwavable bowl, microwave chocolate chips on High in 30-second increments until chocolate can be stirred smooth (microwave about 60 seconds total). Set aside to cool.
  • 2
    Meanwhile, bake 24 cookies as directed on roll; cool completely.
  • 3
    Add cold butter to cooled chocolate in bowl. Beat with electric mixer on high speed until well mixed with no lumps remaining. Add cocoa; beat until fluffy buttercream forms.
  • 4
    Frost bottoms of 12 cooled cookies with buttercream; place another cookie on each, bottom side down, to make sandwich cookies.

Expert Tips

Feel free to switch up the cookies and try Pillsbury® refrigerated chocolate chip cookies or even sugar cookies for fun variations!

If you would like, add a tablespoon or two of powdered sugar to the filling mixture to punch up the sweetness. It will taste just as amazing.

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

Comment