Reese’s is my favorite candy. When I found this recipe I felt like I died and went to Heaven! What. A. Combination.
Enjoy 🙂
Reese’s Chocolate & Peanut Butter Sandwich Cookies
Makes 20. Recipe & photo courtesy of Love & Olive Oil.
Ingredients:
Cookies:
- 1 1/2 cups all-purpose flour
- 1/2 cup Hershey’s Special Dark cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon instant espresso powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Filling:
- 1/2 cup unsalted butter, room temperature
- 1/2 cup creamy peanut butter, room temperature
- 2 cups powdered sugar, sifted
- pinch salt
- 2 tablespoons heavy cream, or more as needed
- 1/2 teaspoon vanilla extract
Directions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- In a bowl, sift together flour, cocoa, espresso, salt, and baking soda. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, beat together butter and sugar until light and fluffy, 2 to 3 minutes. Add egg and vanilla and beat until smooth. Add dry ingredients and mix until no traces of the dry ingredients remain, scraping the sides of the bowl to ensure that everything is fully incorporated.
- Using a small cookie scoop, drop dough by the tablespoonful onto parchment-lined baking sheets. Place cookie sheets in the freezer for 10 minutes, then flatten balls slightly with the ball of your hand. Bake for about 8 minutes or until cookies are just set in the middle. Let cool for 5 minutes on the baking sheet (they will deflate slightly), then transfer to a wire rack to cool completely.
- In a large mixing bowl, beat butter and peanut butter together until fluffy and smooth, 2 to 3 minutes. Add powdered sugar, 1/2 cup at a time, mixing well after each addition. Add salt, cream, and vanilla and beat until smooth. At this point you may need to add more cream or more powdered sugar as needed to achieve the desired consistency.
- To assemble, spread or pipe about 1 tablespoon of filling onto half of the cookies, then top with remaining cookies. Press lightly until filling spreads to edges. Store cookies in an airtight container in the refrigerator for up to 5 days.
**Recipe Note: Use a homogenized creamy peanut butter like Reese’s brand. Natural peanut butter tends to separate and won’t work in this situation.
Recipe & photo courtesy of Love & Olive Oil.
